|Name:||Baby German Pancakes||Contributor:||AnneDwife|
|Description:||A rich pancake/pudding in the Popover tradition||Posted:||2000-03-02|
|Key words:||German, pancake||Category:||Desserts|
|Ingredients:||1/2 c milk
1/2 c all purpose flour
1/4 c sugar (optional)
2 Tbsp butter, melted
|Preparation:||Whisk everything but butter together until smooth.
Pour butter in an ovenproof 8" or 9" dish.
Bake in a 425 F oven for 12-15 minutes and voila.
The pancake rises well above the sides of the dish, (the more sugar, the browner it is). The bottom of the pancake is custardy and rich and with a dusting of powdered sugar and lemon juice, it is wonderful.
|Notes:||You can double the ingredients and bake in a 9" by 13" pan. Use extra melted butter in the bottom.
The original is from Joy of Cooking, pg. 799 and calls for 4 Tbsp butter.
I found that if you add nuts, you get more custardy bottom and less rise
out of the pancake.
I realized after making the first batch that this is a familiar recipe to me. After years of making popovers and Yorkshire pudding, it turns out that this is the same recipe, and if you add 2 more eggs, 1-1/2 c milk and cherries, it is the recipe for the French Clafoutis. They bake theirs for 1-1/2 hours at 350 F.