One of our favorite breakfast treats, this German pancake is so easy to put together. Most of the time, we have it with just a warmed fruit syrup. Blueberries have been in the market for about a week and are so tasty. With bananas always in the fruit basket, this came together in no time.
Baked German Pancake
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
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.