For many years, our family spent Christmas with my cousin Barbara Smith and her family in Milwaukee. The morning-after-Christmas breakfast was as sumptuous as the dinner the night before. Barbara often served these light and puffy oven-baked pancakes. This recipe is a tweak on our family favorite. —ChefJune
Test Kitchen Notes
This was tasty and a cinch to make. Next time, I'll double the fruit and cardamom to pump up the flavor even more. —Victoria Ross
Heat oven to 500° F. Have all your ingredients at the ready.
Melt the butter in a 12-inch iron skillet in the oven. Add the chopped pears and cook in the oven for 7 minutes.
Mix the eggs, milk, flour, sugar and cardamom in a food processor fitted with the metal blade. (Alternately, you can use a blender.) Pour batter into the hot butter and pears in the skillet and add nuts if you're using them.
Bake for 15 minutes. Serve at once.
Note: Apples, blueberries, and/or chocolate chips all make nice fillings for a German pancake, as well.