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German Pancakes With Strawberries

Servings 4 -6
Author The Food Nanny

Ingredients

  • 1/4 cup 1/2 stick butter (not margarine)
  • 3 eggs
  • 1/2 cup All Purpose Flour
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1 cup sliced fresh strawberries or half of a 16-ounce package frozen unsweetened whole strawberries thawed and sliced
  • 1 teaspoon granulated sugar
  • 1/2 cup sour cream
  • 1 tablespoon brown sugar

Instructions

  1. Preheat the oven to 425 degrees. Put the butter into a 10-inch ovenproof skillet and place it in the oven. (As an alternative to a skillet, use a 9-inch round baking dish.)
  2. Meanwhile, mix the eggs, flour, milk, and salt in a blender.
  3. When the butter has melted, carefully pull out the oven rack and quickly pour the egg mixture into the skillet. Bake 15-20 minutes or until the pancakes if puffed up and lightly browned. It will flatten slightly after it comes out of oven.
  4. Sweeten the strawberries with the granulated sugar in a small bowl and mix the sour cream with brown sugar in a separate small bowl.
  5. Cut the pancake into wedges and serve on individual plates. Top with the strawberries and sweetened sour cream.

Recipe Notes

Variations:
Use raspberries instead of strawberries.
Double the recipe, using a larger skillet or baking dish, such as a 9 X 13-inch pan.