German Pancake with Pears and Cardamom

By ChefJune
December 9, 2010
46 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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

Food52 Review: 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)
  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.

More Great Recipes: