The Germans have a pancake and it’s delicious. This past weekend we visited with some great friends in Bloomington, Indiana. Not only did we have great conversation and lots of laughter but I learned that there’s such a thing as German pancakes. I’m 1/4 German (I can prove it.) so it’s no suprise that I love these. I also think they’re the perfect, look amazing breakfast, without much fuss. No one will know that you just mixed batter together like you were baking brownies. Here’s the recipe. I recommend you try it tomorrow….okay maybe Saturday morning.
Mixed Berry German Pancakes (by Rachel M.)
3 large eggs
1/2 t finely grated lemon zest (Optional)
1/3 c sugar
pinch of salt
2/3 c all-purpose flour
2/3 c milk
2 c raspberries
2 c blackberries
4 T unsalted butter
Preheat the oven to 425 degrees and heat a 10-inch cast iron skillet (or “can put in oven” skillet) over moderate heat. In a medium bowl, whisk the eggs with the finely grated lemon zest, sugar and salt until combined. Add the flour and milk and whisk until smooth. Add 1 cup each of the rasperries and blackberries.
Melt the butter in the skillet and add the batter, spreading the fruit evenly. Bake in the center of the oven for about 22 minutes, until the edges are browned and puffed and the center is lightly browned in spots. Transfer the skillet to a trivet and dust with confectioner’s sugar. Cut the wedges and serve with the remaining fresh berries.