German Pancakes

This is a cross between an omelet, souffle and thick crepe. Because I was in a hurry, I inadvertently inserted some serious short-cuts into the process… crossed my fingers and then soon thereafter: patted myself on the back. I usually pay quite close attention to instructions, but timing is everything: I had just cooked with my friend, and while chatting and cooking she shared some ‘kitchen flops’ that turned out to be brilliant ‘finds.’ Like accidentally adding one too many eggs to her chocolate cake… it gave it that soft, lava-like inside with a crispy exterior. Sometimes ‘mistakes’ are… your new best secret. So instead of starting over or bothering to fret… I ‘went with it.’ Who knows—right?

I was supposed to whip the eggs, add lemon juice and use the butter to coat the pan. What I did instead was: put everything in a bowl and mix, added a splash of Grand Marnier and poured it all into the pan. The pancakes turned out beautifully; cool—because now the recipe couldn’t be simpler:

German Pancakes
serves 4-6.

6 eggs
1 cup whole milk
1 cup bread flour (Italy ’0′ flour)
1/4 tsp vanilla
1/4 tsp cinnamon
5 T butter
lemon juice (I used a splash of Grand Marnier instead)

Preheat 450. Mix to blend: eggs, milk, vanilla and Grand Marnier. Add flour and cinnamon, stirring vigorously to blend (2-3 minutes). Put butter [only] in 9×13 glass dish, then place in preheated oven. Once butter melts (5 minutes or so), take out of oven and pour batter in dish. Place back in oven and let ‘souffle’ for 20-25 minutes. When finished, sprinkle with confectioner’s sugar and your favorite preserves (I had peach confetture from the Florentine food show! This is your chance to bring out your homemade preserves, or look for something special from your local farmers’ market). Best served right from oven.

I love: how easy these are to put together (thanks to my mistake—whisking eggs for loft just became optional), and how ideal they are for a house full of [holiday] guests. You could: easily make a few batches, douse them in powdered sugar, put in a serving spoon and have ‘toppings’ in fancy dishes nearby (sliced strawberries, mixed berry preserves, nutella, lemon curd, etc.).

What is your most recent ‘flop’ that became a ‘find’?

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