German puffed pancake √
Note: The recipe is for a 10-inch ovenproof skillet or round cake pan, but can easily be doubled and baked in a 9- by-13-inch pan (metal or Pyrex.) This recipe, often also called Dutch Baby, is adapted from “The Joy of Cooking,” although we halved the amount of butter. (Don’t worry; there’s still plenty.)
• 2 tbsp. butter
• 2 eggs, beaten
• 1/2 c. milk
• 1/4 tsp. vanilla extract
• 1/2 c. flour
• 1/4 c. sugar
• Pinch of salt
• Sautéed apples, see recipe below
Preheat oven to 425 degrees with rack in the middle position. When the oven is at the proper temperature, put the butter in the baking pan and place in oven to melt the butter and preheat the pan.
In the meantime, whisk together the eggs, milk and vanilla extract in a small bowl.
In a larger bowl, whisk together the flour, sugar and salt. Pour the wet ingredients into the dry ingredients and whisk together until batter is smooth and only a few lumps remain. It’s OK to have a few; you don’t want to overbeat the batter or the pancake could become tough. You also can combine all the ingredients in a blender, processing until just smooth.
Once the butter is melted and begins to sizzle, carefully pour the batter into the hot pan. The butter will disperse to the edges. Do not stir.
Bake for 15 minutes, until puffed and golden.
Bring the puffed pancake out for people to see, then slice and serve with sautéed apples and a sprinkling of cinnamon.