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German Puff Pancake with Fruit Topping

Submitted by: charleycooke on November 9, 2012
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
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German Puff Pancake with Fruit Topping

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Sunday morning is slow, sometimes even lazy. We take our time, we plan out our day, we talk and laugh and enjoy our family time. We make a big pot of coffee. We eat. Not just to feed our bodies, but to feed our souls as well. We …

Difficulty:

Ingredients

Directions

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Sunday morning is slow, sometimes even lazy. We take our time, we plan out our day, we talk and laugh and enjoy our family time. We make a big pot of coffee. We eat. Not just to feed our bodies, but to feed our souls as well. We feed on the togetherness. We feed on the family time. We soak up the memories.

On Sunday mornings, I try to make something a little special and maybe just a tad easier so we can spend more time together. Puff pancakes fit those requirements perfectly. Simple, everyday ingredients combine to make a rich, heavenly custard-like slice of pancake. Heavy in eggs and milk, this pancake isn’t what you are used to. It has a deeper flavor and is just right for any morning of the week. To make them extra special, my family enjoys them topped with pie filling. This time I made a peach variety. Every time I use a new kind of pie filling topping, the kids say this is their favorite. So today peach is their FAVORITE topping flavor to go with a puff pancake.

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German Puff Pancake

1/2 cup butter
8 eggs
1 cup milk
1 cup half and half (or use all milk)
1/2 teaspoon vanilla
2 cups flour
1/4 cup sugar
1 can pie filling, your choice ( I used Lucky Leaf Premium Peach Pie Filling)

Preheat oven to 425 degrees. Put butter in a 12 inch cast iron pan and place in the oven to melt. The pan needs to be screaming hot, so this is an important step. Don’t skip it! While the butter melts mix everything else together. When the butter is melted in the pan, take it out and pour the batter in. Place it back into the oven and let it bake 18-20 minutes. While the pancake is baking, warm your pie filling in a small saucepan. Spread over the pancake as soon as it comes out of the oven.

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This recipe comes from my Treasury of Mennonite Recipes Cookbook. I use this book so much, I wish I could tell you where to buy it but I have never seen one online. I just keep sharing the recipes here so that you can at least get a sampling of the amazing recipes these women submitted. Some of the best food I make comes from this cookbook.

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Make a puff pancake soon. They are so simple and delicious and yet they look so complicated and fancy. Oh, and little kids LOVE to watch them puff up in the oven. Okay, big kids love to watch them puff up in the oven too!

Get the handy printable and save it to your recipe box: German Puff Pancake

charleycooke blogs at Cooke’s Frontier.

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Comments

2 comments | RSS feed for comments of this post

  1. 11-9
    8:30
    pm

    Dutch baby! An awesome breakfast treat, never tried the added pie filling on top, looks delicious.

  2. 11-10
    11:21
    am

    Great recipe! Strangely enough I saw the small picture in the right hand column and it looked like a strange triangle-shaped sunny side up egg! I thought it was a very exotic egg dish for the holidays until I opened the posting. Absolutely love Dutch baby when we go for a special Sunday brunch. Is there a fresh lemon version with a slightly differnt name? Anyone?

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