GERMAN PANCAKE RECIPE
Best
German pancake recipe.
Prep
Time : 15 mins
Cook
Time : 30 mins
Total
Time : 45 mins
Servings : 4
INGREDIENTS
·
3
large eggs
·
1/2
teaspoon fine salt
·
3
tablespoons sugar
·
1
cup milk, warmed
·
1
teaspoon vanilla extract
·
2
tablespoons unsalted butter, melted
·
1
cup unbleached all-purpose flour
·
2
teaspoons vegetable shortening
·
Confectioners'
sugar
·
Marinated
Berries or Glazed Apples and Pears, recipes follow
·
Serving
suggestion: Maple syrup
Marinated Berries
·
2
tablespoons sugar
· 1
vanilla bean, split lengthwise, and seeds scraped out with a knife and reserved
·
Grated
zest of 1/2 lemon
·
Grated
zest of 1/2 orange
·
1
cup water
·
2
tablespoons freshly squeezed orange juice
·
1
tablespoon freshly squeezed lemon juice
·
1/2
pint raspberries
·
1/2
pint blueberries, rinsed
·
1/2
pint strawberries, rinsed, tops trimmed, halved or quartered, if large
Glazed Apples and Pears Compote
· 3
small Granny Smith apples or other tart baking apple (about 1 1/4 pounds)
·
3
Bosc pears (about 1 1/4 pounds)
·
Juice
of 1 lemon
·
1/4
cup unsalted butter
·
Grated
zest of 2 oranges, plus their juice
·
Two
3-inch-long cinnamon sticks
·
2
tablespoons Calvados, Apple Jack, or brandy (optional)
INSTRUCTIONS
1.
Preheat
the oven to 425 degrees F.
2.
In
a medium bowl, whisk together the eggs, salt, sugar, milk, vanilla, and butter.
Whisk in the flour to make a smooth batter. Set aside.
3.
Heat
a well-seasoned 10-inch cast-iron skillet in the oven for 10 minutes. Remove
and brush the inside with the shortening. Pour in the batter and bake for 15
minutes.
4. Lower
the oven to 350 degrees F. and continue baking until puffed and golden brown,
about 13 to 15 minutes more. Run a knife around the edge of the skillet. Sift
the confectioners' sugar over the pancake. Serve immediately in the skillet
with maple syrup, marinated berries, or glazed apples and pears.
Marinated Berries
5. In
a small saucepan, combine the sugar, vanilla bean and seeds, citrus zests, and
water. Bring to a boil and then reduce the heat to low. Simmer very gently
until syrupy, about 25 minutes. Remove from the heat and add the citrus juices.
Combine the berries in a bowl. Strain the warm syrup over the berries and
marinate at room temperature for 30 minutes. Serve.
Glazed Apples and Pears Compote
6.
Peel,
core, and cut both the apples and pears into 3/4-inch wedges. In a medium bowl,
toss the fruit with the lemon juice.
7. Melt
the butter in a medium skillet over medium heat. Add the sugar, orange zest,
and cinnamon sticks and stir until sugar is dissolved. Add the fruit, increase
the heat to medium-high, and cook, shaking the pan frequently, until glazed,
about 10 minutes. Raise the heat to high, add the orange juice, and cook until
the fruit is easily pierced with a paring knife, about 1 minute more. If
desired, add the Calvados. If cooking on a gas burner, carefully tip the pan
toward the flame to flambe the alcohol; if cooking over an electric element,
hold a long match near the mixture. Swirl the pan over the heat until the flame
subsides. Serve warm.
NOTES
Use extreme caution when igniting alcohol. Remove the
pan from the heat source before adding the alcohol. Pour the alcohol into the
pan and carefully ignite with a match or click lighter. Return the pan to the
heat and gently swirl to reduce the flames.
Recipe
from foodnetwork.com
Delicious Food Recipes
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