Unfortunately a trip to Germany was not in the cards for this weekend. So, without the opportunity to see Die Mannschaft, the German National Soccer team, or the chance to visit the Rhine River, I chose the next best thing, a German staycation.
None of this.
None of this.
Bringing Germany to Me
One of K and I’s recent discoveries has been the German Pancake. So, this weekend, we raised our glasses to the East and decided to skip breakfast and brunch out on the town in order to focus on the GP. The is made by baking a batter in the oven, and it yields an incredible, popover-like pancake that is perfect when served with fruit.
Here is the pancake right out of the oven. Next step is to fill it up with whatever you want. For the first GP of the weekend, we went with figs and strawberries.
Take you sliced fruit, add to the pancake, and add some powdered sugar.
Basically, the pancake is a sweet platform for fruit. One of the best things about it is how the shape is conducive to soaking up any juices from the fruit.
It has a crispy exterior and a soft fluffy interior. Again, kind of like a more cake-like popover.
I poached the recipe for the german pancake from a somewhat recent issue of GQ magazine. I can’t find the recipe online, so here goes:
- 3 Tablespoons Butter
- 2 Eggs Beaten
- 1/2 Cup Flour
- 1/2 Cup Milk
- 1 Teaspoon Salt
- (pinch of nutmeg if you got it)
- Preheat oven to 425 degrees
- Put the butter in a 8-10 inch ovenproof skillet
- Mix all of the ingredients together with a whisk.
- When butter is melted, take pan from oven and quickly pour in the ingredients
- Return to the oven and bake for 18 to 20 minutes until puffy and evenly browned on the outside
- Remove from oven.
Since we serve them up for two, I make a couple of changes from the original recipe (also because I can’t help messing with a recipe). I increase the ingredients by 50%, then I split the batter between two 6in round pyrex dishes. This way, each person gets a single pancake, which is much better for filling up with fruit than using a half of a larger pancake. I also add a little bit (read a small cap full) of vanilla extract and a little cinnamon. Lastly, you don’t really need as much butter as it calls for, as I find I am always having to soak the excess out of the pancake.
Everything is Peachy
For the Sunday Funday pancake, K made a few changes of her own. This time she added some ginger to the batter to compliment the filling that we would be using, a peach/ginger preserve that she had made recently.
It was awesome with the homemade preserves, which were made for quick consumption rather than long-term canning. Meaning, they had a lot of awesome peachy syrup in the jar. This was a huge hit.
What? You want the peach preserves recipe too? Lucky for you, I’ve got it to give. Check out K’s blog for that.
Now, step away from the computer and head over to your mahogany paneled library. Walk over to the globe that is placed strategically next to a leather chair and only steps away from your favorite set of crystal decanters. Close your eyes. Spin the globe. Stop the spinning globe with a single finger. Look at what country you have landed on. Then take a little staycation by cooking a few dishes native to that place. Maybe you’ll get Germany. If you don’t, you can always say you did. Give it a shot this weekend!