German Pancake with Strawberries

I'd never heard of German pancakes until after I got married.  I found a recipe for one in a cookbook someone gave us as a wedding gift.  The recipe perked my interest, and I decided to try it--more for the combination of sour cream and strawberries than the pancake, I think!

Well, we loved it.  German pancakes are a dense, custard-like baked pancake.  You can top them however you want, and they'll still be delicious!  One of the most traditional ways is with cooked cinnamon-sugar apples.  My kids love them drizzled with vanilla yogurt and topped with any kind of berry.  But give the sour cream, brown sugar and strawberries a try--you won't be disappointed!

A single recipe can be mixed up in the blender, which is better for combining the ingredients.  Bake it in a pie plate or 8" square pan.  For our family of six, I double it and make it in a 9x13" pan.

Start by placing the pan in the oven as it preheats to 425.  Place the butter in the bottom of the pan to melt.

Combine all the ingredients, either in the blender for a single recipe, or in a very large mixing bowl with an electric mixer or a whisk for a double recipe.

When the butter is melted and the batter thoroughly mixed, pour the batter into the hot baking dish.  

Bake for 20 minutes at 425, then reduce heat to 350 and bake an additional 8 minutes, or until puffy and golden.  Isn't it gorgeous?

Allow to cool slightly before slicing and serving with a few of these beauties.  Can you believe this strawberry?

Don't forget the sour cream and brown sugar!

German Pancake with Strawberries

adapted from The Essential Mormon Cookbook

2 T butter

1 1/2 cups milk

3/4 cup flour

1/4 cup sugar

3 eggs

1/4 tsp salt

Place 9" pie plate or 8" square pan in cold oven.  Put butter in pan.  Preheat oven to 425 degrees.  While the oven is preheating, place remaining ingredients in blender or large mixing bowl and mix well until thoroughly combined.  When oven is hot and butter melted, pour batter into hot pan and return to oven.  Bake for 20 minutes, then reduce heat to 350 and bake another 8-10 minutes, or until golden and puffy.  Remove from oven and allow to cool slightly before cutting and serving.  Top with strawberries, sour cream and brown sugar, or other toppings as desired.