Happy Friday! Today we’re beginning Flapjack Fridays again, an old favorite blog installment we did a couple of times while living in an old farmhouse a few years ago but which fell by the wayside. At the end of every week we’ll be exploring the glorious world of pancakes, crepes, blinis, blintzes, latkes, and the like, and posting our adventures complete with recipes for you to try.
Today’s episode of Flapjack Fridays comes to us from Germany, where Pfannkuchen (pancake) batter is poured into a hot skillet, baked in an oven (or Ofen, we should we say), often with apples having been added to the skillet before pouring in the batter. The air trapped in the eggy batter expands rapidly in the hot oven, leaving you with a big, fluffy, puffy pancake.
Here’s the recipe we cobbled together from various sources:
2 tsp. sugar
3/4 c milk
1/2 tsp. vanilla
3/4 c flour
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. allspice
2 Tbsp. butter
1 pear, sliced thinly into pieces the size of a quarter
1. Preheat oven to 425 F.
2. Whisk together wet ingredients.
3. In a separate bowl, whisk together dry ingredients. Combine with wet ingredients until just mixed.
4. Melt 2 Tbsp. buter in medium in 9-inch skillet. When melted, add pear slices (optional) and batter.
5. Bake in oven for 16–18 mins, until center of pancake is cooked. (The toothpick test works for this: stick a toothpick in the middle, and if it comes out clean, it’s done.) The pancake will deflate a little while it rests, and that’s OK.
Serving suggestions: sprinkle powdered sugar on top. Guten Appetit!