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.
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.
This recipe produces a perfect traditional German-style fruit pancake, sweet (but not too sweet) and crispy. For an 8-inch pan, I reduced all of the ingredients by one-third and stuck with the 20-minute baking time, and the result was great.
I skipped the lemon zest, guessing the lemon juice would provide enough lemon flavor and used a 50/50 mix of apple and pear for the filling. Both of these tweaks worked out well. I'll be making this regularly from now on! Can't wait to try it with summer peaches and nectarines.
This was excellent!
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!
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