German Pancake aka "Bismarck" or Hootenanny with Berry Sauce
A great use of extra eggs combined with flour for a perfectly light souffle-like creation that is sure to be a new breakfast favorite in your home!
Ingredients
- 1 Cup Whole Milk
- 1 Cup All-purpose Flour
- 6 Eggs, Large
- 6 T Butter
- 1/2 T Vanilla Extract
- 1 Pinch Real Salt
Instructions
- In a high-speed blender combine flour, eggs, and milk.
- Blend for 30-45 seconds.
- Add vanilla extract and scrape sides of blender jar with spatula.
- Blend again for 30 seconds.
- Preheat cast iron skillet with butter in oven set to 425°F.
- Set a timer for 10 minutes and allow batter mixture to remain in blender jar as the milk and eggs fully hydrate the flour. This step can usually be done as the oven preheats, but it should not be skipped.
- When timer is done and oven has preheated, remove the hot skillet from the oven and carefully pour the batter over the melted butter in the skillet.
- Return the hot skillet to the oven and bake for 23-25 minutes while you prepare the sauce.
Notes
If you are not preparing the berry sauce, you can top the hot pancake puff with some powdered sugar, a squeeze of lemon, and some syrup with each slice.
To prepare Berry Sauce: combine 1/2 to 1 cup berries of your choice with 1 cup sugar, 1 cup water, and 2 T non-gmo cornstarch. Bring to a boil, then simmer 3 minutes. Remove from heat and stir in 1T Butter. Serve with German Pancakes.