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!
* LOLz * SOoOo FLuffy like Clouds !! I can even imagine myself jump into these 2 BiG Clouds =p Hahahahhaha .. ok herm herm..come back to ur pancake , I must try your recipe with heavy cream too! Looks even better. Yeap you’re right!! They deflate very fast the moment u took out from the oven… Haha! What a cute German pancake..
ReplyDeletedenise: yes, so fun to see them rise.. ur pancake looks just as fluffy too. will try ur recipe to c if there's any difference. Thanks again!
ReplyDeleteNEE: hehe thank you for another idea for breakfast o tea break. sure hubby will love it. got question: how come the middle part look custardy? is it a whole piece like bread or bun?
ReplyDeleteaunty terry wow your durian mousse look so good i have to thank god that durian is not quite in season now..really want to lose weight.
btw cant you use diary whipped cream? because if you are using the meringue method i think you could do that with non diary. yours is swiss meringue. try italian meringue they are usually very good for fruit mousse with non diary whipped cream cause they dont discolour the mousse. hehehe you try and let us know.
do you have a good buttercream recipe? thinking of making a napolean cake. so a good buttercream is essential.
sorry, i mean non diary
ReplyDeletenee: yes, d middle of d pancake doesn't puff up..it's neither bread nor bun..try it. dairy whipped cream do not whip as stiff n melts easily.tell me about italian meringue; new to me.if u want a light buttercream d swiss meringue buttercream is good. if u don't want a meringue cream, do this buttercream :
ReplyDelete50g water
120g fine sugar
1/2 t lemon juice
-cook till sugar is dissolved n water boils. cool
Beat 500g butter till light, add sugar water gradually beating till light n fluffy.
Please adopt me.
ReplyDeleteThat's really a beautiful pancakes :)
ReplyDeleteNee:
ReplyDeletewill try your buttercream out asap. mum birthday this weekend. so got to do her favourite napolean cake. the thing with this cake is the buttercream must be superb not gelak gelak ones. sure think yours will be good. Thank you.
i think i even confused myself. non diary is the no good type but it whips nicely and stays in shape when you cream it. so sorry i kept talking about non diary when i mean the diary
withthe meringue method there is the swiss meringue, italian meringue and french meringue method. italian meringue is good for fruit mousse with DIARY cream those with 36% milkfat. yours is the swiss type. egg white and sugar over double boier to 60 deg cel. italian ones sugar and water in saucepan bring to 121 deg cel. one the other hand you whipped egg white to soft peak and add another small amout of sugar. pour the boiled sugar syrup into the mixture and mix until cooled. weigh the right amount to your fruit mixture which genrallly has diary whipped cream, the fruit juice, gelatine leaves.the mixture is slight flowy so you would assemble in a loose tin. sponge layer follow by mousse layer and so on and chilled until set.
dont know if this help with durian as it will be a little more sticky than normal fruit juices. but if you want to try i can send you a recipe. knowing you. you would have no prob coming up with another version. who knows. durian buttercream, and then a real durian mousse. i worry about all your readers' waistline. i feel fat just looking at pics and recipes.. HELP...
NEE: thanks for the tips on the plant. think my mint seeds and parsley seeds are goner. after 1 week plus i can only see weeds. hai. but don worry will ganbate and buy another batch to try
ReplyDeletestill trying to save basils so your pesto pasta is fantastic..mine are local basils does it work?
also thank you for reminding us about plastics. think we all should do our parts as our earth is really only a small place. so easy to bring things back from market and start throwing away those bags as they are usually dirty and cannot be use anymore. i usually go in those trolley basket. can put vegies without plastic in it but wat about things ike meat and seafood. any ideas?
bryan:D r u under 20, not ADHD, good at housework, compliant n filial?frankly i'd like more daughters...
ReplyDeleteninja: tq, make one soon!
nee: sounds so complicated! i think u shd try making a small batch of d cream first. i still think d meringue buttercream is best bc it isn't greasy n it spreads well.do send me d italian meringue recipe. i'm having some prob opening attachmts on yahoo so i still haven't seen d last recipe u sent on noodles.but will get Ming to sort it out for me.
u csn use local basil but it's more intense in flavor. trolley is good.um, when it comes to wet market things, i try to get them to stuff allinto one big bag. use a green bag?i am really happy tt so many ppl r beginning to realise d dangers of using plastics. i've read tt even d plastic boxes n mineral bottles we use shd be thrown away after a while because they start leaching into food/drinks.
Hi Terri,
ReplyDeleteWow, this pancake looks yummilicious. What can I use to substitute if I don't have heavy cream?
Thanks,
Ro
i think u can substitute with milk. haven't tried it myself but think it would work if oven is very hot:)
ReplyDeleteHi Terri, I've tried this using milk. It puffed up exactly like yours :) Taste and texture wise I won't know as haven't tried the one using heavy cream. Anyhow, the look itself has already made me so excited :)
ReplyDeletero: wow, there u go! this is great; i'll update this on my blog so thnx to u!
ReplyDeleteaunty terri,
ReplyDeletemade this last nite and it puffed up nicely. after a while, when i ate it, the custard seems a bit hard not soft. is it suppose to be like that?
Oh, my this pancakes make me want to get fresh peaches. -Tien
ReplyDelete