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
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Ingredients
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1/4 pound
(1 stick) unsalted butter
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6
extra-large eggs
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1 cup
milk
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1 cup
organic all-purpose flour
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1/4 cup
organic cane sugar
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1/8 teaspoon
freshly ground cardamom
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4 ounces
peeled and chopped pears
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3 ounces
coarsely chopped toasted hazelnuts (optional)
Directions
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Heat oven to 500° F. Have all your ingredients at the ready.
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Melt the butter in a 12-inch iron skillet in the oven. Add the chopped pears and cook in the oven for 7 minutes.
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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.
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Bake for 15 minutes. Serve at once.
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Note: Apples, blueberries, and/or chocolate chips all make nice fillings for a German pancake, as well.
30+ years a chef, educator, writer, consultant, "winie," travel guide/coordinator
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