German Pancake with Pears and Cardamom

December  9, 2010
2 Ratings
Author Notes

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

  • Serves 4 to 6
  • 1/4 pound (1 stick) unsalted butter
  • 6 extra-large eggs
  • 1 cup milk
  • 1 cup organic all-purpose flour
  • 1/4 cup organic cane sugar
  • 1/8 teaspoon freshly ground cardamom
  • 4 ounces peeled and chopped pears
  • 3 ounces coarsely chopped toasted hazelnuts (optional)
In This Recipe
  1. Heat oven to 500° F. Have all your ingredients at the ready.
  2. Melt the butter in a 12-inch iron skillet in the oven. Add the chopped pears and cook in the oven for 7 minutes.
  3. 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.
  4. Bake for 15 minutes. Serve at once.
  5. Note: Apples, blueberries, and/or chocolate chips all make nice fillings for a German pancake, as well.

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