It’s a bit of a bitter pill when you realize that holiday entertaining is not relegated to just the big meals. This is especially true when family or friends are staying at your home for several days. That’s when you should pull out the recipe for Whole Wheat German Pancake with Strawberries.
With all the prepping and cooking you are doing for the big meals, it’s nice to have a tasty recipe in your back pocket (or on your smartphone) for other meals. This German pancake, also called a Dutch Baby, looks impressive when it comes to the table in the skillet. Your guests don’t need to know it took mere minutes to put together. Consider it for a family breakfast or a company brunch.
This recipe comes from Cynthia who blogs at Whole Foods | Real Families. She developed the recipe using whole wheat flour rather than the traditional white. This change, she notes, creates a slightly flatter pancake. Bringing the milk and eggs to room temperature helps with the rise.
Cut the pancake in wedges, much like a pie, and top with jam and sliced berries and almonds. That’s a starting point. For a grown-up version, soak the sliced berries in Grand Marnier for at least 30 minutes before serving. (Drain well so the pancake doesn’t get soggy> A sprinkling of confectioners’ sugar and a drizzle of maple syrup is also an option. Get your imagination going.
- ¾ cup whole white wheat flour
- 4 eggs, room temperature
- ¾ cup milk, room temperature
- 3 tablespoons butter
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- Strawberries washed and sliced, or other fruit of your choice
- Sliced almonds
- Strawberry Jam, or other jam of your choice
- Preheat oven to 450 degrees. Place 3 tablespoons of the butter in a large cast iron skillet and put the skillet in the oven while the oven is preheating.
- In a stand mixer or in a large bowl with a hand mixer, lightly beat eggs. Add milk, salt, sugar, vanilla and cinnamon and beat until blended. Add the flour and mix again until incorporated.
- Remove the hot skillet from the oven with an oven mitt. Swirl melted butter around the skillet to make sure it is well coated. Pour the batter into the hot skillet and place back in the oven.
- Bake for 18 to 20 minutes, until the sides are well golden. Remove from oven and use a knife to loosen the pancake from the sides before cutting and serving.
- Serve directly from the skillet. Top with jam, berries and sliced almonds.