My F&W
quick save (...)
German Breakfast Pancake
© Madeleine Hill

German Breakfast Pancake

  • ACTIVE: 10 MIN
  • TOTAL TIME: 30 MIN
  • SERVINGS: 4 to 6
  • FAST
  • VEGETARIAN

This simple eggy pancake with a crisp edge rises in the skillet like an oversize popover. It’s typically eaten for breakfast (directly from the skillet), but fast enough to whip up for dessert after dinner.

  1. 2/3 cup all-purpose flour
  2. 2/3 cup whole milk
  3. 3 large eggs
  4. 3 tablespoons granulated sugar
  5. Pinch of salt
  6. 4 tablespoons unsalted butter, at room temperature
  7. 3/4 cup raspberries
  8. 3/4 cup blackberries
  9. Toasted sliced almonds, for serving
  10. Confectioners’ sugar, for dusting
  1. Preheat the oven to 400°. Heat a 10-inch cast-iron skillet in the oven.
  2. In a medium bowl, whisk the flour with the milk, eggs, granulated sugar and salt. Remove the skillet from the oven. Add the butter and swirl to melt, then pour in the batter. Return the skillet to the oven and bake the pancake until set and the edges are browned, 18 to 20 minutes. Top with the berries and almonds, dust with confectioners’ sugar and serve immediately.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.