This breakfast is a delicious, hearty treat any time of the year. The German pancake is thicker than average pancakes and is able to be shared between two or more people. Rather than being cooked in a pan or griddle, it is instead baked which allows it to rise more and be fluffier. The “drunken peaches” and crème fraîche are a delectable companion to the velvety richness of the pancakes and make this an exotic way to begin and morning!
Prep Time: 15 Minutes
Cook Time: 30 Minutes
½ teaspoon salt
1 cup of warm milk
3 tablespoons sugar
1 teaspoon of vanilla extract
2 tablespoons of melted, unsalted butter
1 cup of unbleached, all-purpose flour
For the Drunken Peaches
2 peaches, sliced
3 tablespoons brown sugar
2 tablespoons butter
2 shots of bourbon
For the crème fraiche (has to be done the night before)
3 cups cream
1/3 cup of buttermilk
- Mix the cream and buttermilk in a bowl, cover with a clean towel or cloth, and let sit overnight until it thickens.
- Stir until it starts thickening and refrigerate.
- Use when needed.
- Preheat oven to 425 degrees
- In a small bowl mix the peaches and bourbon
- Mix the eggs, sugar, milk, salt, butter and vanilla in a bowl until nicely blended together. Add the flour and whisk until it becomes smooth. Put it to the side.
- Heat a large cast iron pan in the oven for 10 minutes
- Take out pan and brush it with olive oil
- Pour the batter and place in oven and bake for 15 minutes
- After the first initial 15 minutes, lower the heat to 350 degrees, separate the sides of the pancake from the sides of the pan using a knife or flat edge, and let cook for another 10 minutes or until it becomes golden brown
- While it is baking, heat up the butter over a medium-high heat and add the brown sugar. Once the sugar has melted and combined with the butter, lower to a medium-low heat and add the peaches until caramelized. Sprinkle a dash of cinnamon over the peaches.
- When the pancake is done, transfer over on a plate and top with the peaches and crème fraiche.
- Serve and enjoy
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