Have you ever tried one of these?... a German pancake - also called a "Dutch Baby" or "Puffed Pancake"? I've seen many versions of this circulating the internet. I like this one because it's not very sweet and it holds up well if you add fruit to it. This recipe was adapted from an old Taste of Home magazine, and can be found on tasteofhome.com. It's very easy to make, and only requires 5 ingredients (not including the berries, which are optional). It bakes up in about 15 to 20 minutes, and it comes out of the oven all puffed up and sort of pillowing up the sides of the dish. Then, as it cools, it deflates a bit. This particular version has an eggy/custardy flavor which goes oh-so-well with the sweet raspberries. It makes a nice, no-fuss, weekend breakfast or brunch dish.
Here's what you need:
- 6 eggs
- 1 c. milk
- 1 c. all-purpose flour
- 1/2 tsp. salt
- 2 tbsp. melted butter
- 1 c. raspberries (optional)
Put the eggs, milk, flour, and salt into a blender and process until smooth. (Be sure to scrape down the sides at least once.)
Pour the melted butter into the baking dish. Tilt the dish so the butter covers the entire bottom.
Then pour the mixture from the blender into the dish. Place raspberries into the batter by hand so they are evenly dispersed throughout the dish. (I don't have a photo of this because my camera started giving me a hard time for some unknown reason.) Bake at 400 degrees for about 15 - 20 minutes, or until it puffs up the sides of the pan and becomes golden brown.
I make mine "half and half" because my kids prefer theirs plain, and I love the raspberries. Serve immediately. As it cools, it will begin to deflate. But it will still taste delicious. Serves 6 to 8.
Serve with extra fruit, powdered sugar, and syrup. Enjoy!