Monday, April 4, 2011

Puffed German Pancake with Blueberry and Banana Sauce

We have cookbooks. Hundreds of cookbooks. Shelves laden with cookbooks. Despite those tempting tomes, my husband mostly prefers to try recipes that he's clipped from the Chicago Tribune. As long as he's willing to spend time in the kitchen, those lovely cookbooks can sit on the shelf.

These German pancakes caught his eye recently. He's now made them twice and they are delicious. The sauce elevates these puffy delights to the realm of sublimity!!

How nice to sip coffee and read the Sunday papers while awaiting this deliciousness! 

Baked German Pancake
w/Blueberry-Banana Topping
From the Chicago Tribune

2 tablespoons vegetable oil
6 large eggs
1 cup whole milk
1/2 teaspoon salt
1 cup flour
1/2 stick unsalted butter, melted

Blueberry-Banana Topping

1 pint blueberries
1/2 cup confectioners' sugar
1 tablespoon lemon juice
1 large banana, diced

Heat oven to 450 degrees. Brush about 1 tablespoon of the oil over bottom and up sides of two 10 inch cast iron skillets. Break eggs into blender (he uses a whisk since we don't own a blender). Add milk and salt; mix until blended but not frothy. Add the flour; blend briefly to moisten the flour. Do not over mix. Add butter. Blend briefly.

Divide the batter between the prepared pans. Bake until puffed, 10-12 minutes. Reduce temperature to 350; bake until golden brown, about 10 minutes more.

Meanwhile, for topping, mix blueberries, confectioners' sugar and lemon juice. Mash briefly. Let stand two minutes before stirring in banana. Cut pancakes into large wedges; place on heated plates. Pass the blueberry-banana topping.

Serves 4. You can cut the recipe in half for 2.