German Puff Pancake

Today I prepared one of our family favorites, a German Puff Pancake. It would have been perfect filled with fruit, but unfortunately, I didn’t have any fresh, organic berries on hand, so we used a little maple syrup. They can also be eaten plain, with sifted powdered sugar, or filled with cooked apples. The options are endless. Good with ice cream, too:)

The first thing you must have is the oven preheated to 475 degrees, with a cast-iron skillet that has been in the preheated oven 5 – 10 minutes. The pan must be very hot for this recipe to be successful.

Then place 1/2 stick butter into the heated pan after you have removed it from the oven

ImageImageBeat the following ingredients in a bowl or a blender until smooth:

1 cup flour, 1 cup milk, 6 eggs, 1 tsp vanilla, 1/2 tsp salt, 1/4 tsp nutmeg

The butter will melt quickly, but should not burn. Quickly pour the batter over the melted butter and carefully place the skillet back into the oven.

Cook on 475 for 15 minutes, then reduce heat to 375, and finish it off with about 10 more minutes.

Fill with fruit or other suggested toppings.

The original recipe for this pancake can be found in Marcia Adams’ cookbook, “Cooking from Quilt Country”.

Perfect breakfast for the holiday weekend!

 

 

 

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