Author Notes: For many years, our family spent Christmas with my cousin Barbara Smith and her family in Milwaukee. The morning-after-Christmas breakfast was as sumptuous as the dinner the night before. Barbara often served these light and puffy oven-baked pancakes. This recipe is a tweak on our family favorite. —ChefJune
Food52 Review: This was tasty and a cinch to make. Next time, I’ll double the fruit and cardamom to pump up the flavor even more. —Victoria Ross
Serves: 4 to 6
Ingredients
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1/4
pound (1 stick) unsalted butter
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6
extra-large eggs
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1
cup milk
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1
cup organic all-purpose flour
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1/4
cup organic cane sugar
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1/8
teaspoon freshly ground cardamom
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4
ounces peeled and chopped pears
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3
ounces coarsely chopped toasted hazelnuts (optional)
Directions
- Heat oven to 500° F. Have all your ingredients at the ready.
- Melt the butter in a 12-inch iron skillet in the oven. Add the chopped pears and cook in the oven for 7 minutes.
- Mix the eggs, milk, flour, sugar and cardamom in a food processor fitted with the metal blade. (Alternately, you can use a blender.) Pour batter into the hot butter and pears in the skillet and add nuts if you’re using them.
- Bake for 15 minutes. Serve at once.
- Note: Apples, blueberries, and/or chocolate chips all make nice fillings for a German pancake, as well.