Рецепт German Pancakes – Portland Pounds Take II
German Pancakes – Portland Pounds Take II
- umi
So, another explanation for those pesky pounds I gained might be all the sweets I’ve had in Portland. Basbousa, bachlava, and german pancakes. This was my first time ever having these fluffy things. You sprinkle them with confectionary sugar and drizzle lemon juice over that, to “melt” the sugar with the acid. That, coupled with some cooked apples, is awesome brunch/breakfast stuff. The credit here goes to Ryan’s mother Sharon who prepared the dish. And look! Cast-iron pan! The dish itself was very straight forward. She googled the recipe here to guide her on the exact measurements.
- 6 eggs
- 1 cup milk, room temperature
- 1 cup sifted bread flour or all-purpose flour
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 5 tablespoons butter
Preheat your oven to 450 degrees and stick your cast-iron skillet or baking dish in there to heat up, while you mix your ingredients. This would be especially important for cast-iron so there would be no thermal shock.
Beat eggs until frothy and mix the milk, flour, vanilla, and cinnamon. Beat mixture for 5 or so minutes.
Pour butter in the hot cast-iron/baking dish and line the bottom. Then pour the mixture into the cast-iron/baking dish.
Bake for 20 minutes, or until the edges fluffy up and golden. Serve immediately and cover slice with confectionery sugar and lemon juice.