Annabel Cohen’s Puffy German Pancake
I make this for breakfast and dessert. In a pinch, I “wow” my guests with this magical recipe that takes just a couple of minutes to prepare and slowly creeps up the sides of the skillet to create a simple, “eggy” pancake that’s impressive to look at and elegant in its simplicity of flavors.
In the spring, I load up the pancakes with fresh berries, in the summer I sauté peaches in butter and a touch of sugar, and in the fall and winter it’s brown-sugar apples and sliced bananas and pecans with maple syrup.
Orange juice instead of milk makes for a lighter, fruity batter.
NOTE: Most skillets with plastic handles can take oven temperatures without melting – check the labels of your skillet brand to see if your handle can take the heat.
3 large eggs
½ cup milk or orange juice
2 tablespoons melted butter
4 teaspoons sugar
½ teaspoon vanilla extract
¼ teaspoon salt
½ cup all-purpose flour
Preheat oven to 425°F (Convection if possible.)
Place a 9- or 10-inch nonstick skillet in the hot oven. Heat for 2-3 minutes while you prepare the batter.
Whisk eggs in a large bowl. Whisk in the milk, butter, sugar, vanilla and salt. Sift the flour into the mixture and whisk until just combined.
Remove the skillet from the oven, brush generously with melted butter and pour the batter into the skillet.
Immediately place the skillet into the oven (center) and bake for 11-15 minutes, until the pancake rises up the sides of the skillet and is golden and dry.
Tip the pancake out of the skillet onto a dinner-sized plate and serve sprinkled generously with confectioners’ sugar and with lemon wedges (makes 2-4 servings).
Garnish: Confectioners’ sugar, lemon wedges
Learn more about Annabel Cohen.