Tuesday, September 4, 2007
Thanks to Denise, I have discovered German/Dutch pancakes! I woke up early and made two for my boys this morning and they love it!
German pancakes are really Yorkshire Pudding but sweet instead of savory. I was a little apprehensive because the few times I made Yorkshire Pudding I've not been successful--they always end up heavy with a custardy texture. So I consulted a great book, Top Secret Restaurant Recipes, which basically lists the same recipe you can get everywhere but instead of using milk only, heavy cream is also used which, the book insists, will give a fluffier texture. I don't have a cast-iron skillet but I figured that if a high temperature is the key to success for these pancakes, then aluminium foil pans would conduct the heat better, and they did.
3 eggs, beaten well............ 1 T fine sugar (original recipe calls for 2 T)
1/3 cup milk ...................... pinch of salt (o.r. :1/4 t salt)
1/3 cup heavy cream*....... 1/4 t pure vanilla
1/2 cup all-purpose flour.. 1 T melted butter (for coating skillet/pan)
1. Heat oven to 230 C. Coat bottom of 9 or 10" oven-safe skillet with melted butter, or put 1/2 T butter each in two 6 or 7" foil pans and melt the butter over low heat. Make sure bottoms of pans are coated with butter.
2. Beat remaining ingredients together real well, let batter rest 10 min. Pour into skillet/pans. If you are using a heavy skillet, it's better to heat it up in the oven before pouring the batter in since the pancakes need very high temp. But a hot skillet is dangerous, so make sure your wear your kitchen mitts.
3. Put into oven for 15 min (less if using smaller pans) till all puffed and golden brown. The pancake will unfortunately shrink very quickly when it is taken out of the oven so you have to work fast (good idea to have your family/guests sit down first).
4. Quickly sieve icing sugar over the pancake for effect, and serve with lemon wedges and maple syrup. VERY yummy, but don't count the calories!
Note: If you use a pan that's too big, the batter will be thin and the pancake will puff up, even in the middle but when it is taken out of the oven, it will shrink to a very thin layer so do use the recommended size pan.
*Update 27/7/08: Thanks to Ro, a reader who successfully made these pancakes using all milk, no cream!