Servings: 4 to 6
This light and airy German-style pancake is traditionally made with apples, but Bosc pears are a delicious variation. Puffy right out of the oven, the pancake will deflate a bit by the time you slice it.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Thick, heavy cast-iron skillets distribute heat evenly to produce a well-browned, nicely textured crust on baked goods. In a comparative tasting of this pancake recipe in the Fine Cooking test kitchen, the one baked in cast iron had a crust clearly superior to the one baked in stainless steel.
I used a blender to mix the batter. First the eggs, milk, zest, vanilla and sugar. Then I mixed in the flour. Blending gives the batter bubbles. Bubbles are air. Air creates rise and puffiness. The finished pancake was gorgeous and it was absolutely delicious. Always a favorite with good bacon on a Sunday night!
Such a great dish for breakfast!
Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?