Foodie Fave: German Pancakes

If you’ve been following us on Instagram, you know that I’ve tried making a German pancake that unfortunately turned out like a gigantic, burnt popover. #fail But that didn’t stop me from trying again! I used The Kitchen Paper’s fail-proof recipe and finally, FINALLY did it right. And just in time for outside spring brunching. Bring on the skillets and mimosas…

  • 3 eggs
  • 1 tsp vanilla
  • 1 pinch salt
  • ½ cup milk
  • ½ cup flour
  • 2 Tbsp butter

Toppings of your choice:

  • Syrup
  • Powdered sugar
  • Berries

Preheat the oven to 450 F. Place a pie dish, or cast iron skillet, in the oven to heat. By hand, or in the blender, combine the eggs, vanilla, salt, and milk. Blend for a few seconds, until smooth. Add the flour, and mix only until incorporated. With the pan still in the oven, put the butter into the pan. When the butter has melted, remove the pan and gently pour that batter into the center of the pan. Return the pan to the oven, and bake for 15-20 minutes, or until puffed and golden.

Serve with syrup, powdered sugar and lemon, sour cream and brown sugar, or whatever else suits your fancy!

German_Pancakes_3

Photo cred: The Kitchen Paper

Happy Eating, XO.

Bougie Lemon Ricotta Pancakes

One unusually chipper morning, I thought I’d be a little overzealous and make a fancy breakfast/brunch. I had tried these lemon ricotta pancakes in a cafe when visiting Sonia in Philly and have wanted to put my own twist on them ever since.  I have to say, they did not disappoint! They’re amazingly refreshing, and made for an awesome brunch.

  • 2 cup blackberries (or raspberries/mixed berries)
  • 1/2 cup maple syrup
  • 1 cup whole-milk ricotta cheese
  • 1/3 cup flour
  • 3 eggs – separate the yolks and egg whites
  • 3 tbsp sugar
  • 2 tbsp unsalted melted butter
  • 1 zested lemon
  • 1 tsp vanilla extract

For the compote, cook the berries and maple syrup over medium heat until they start to get soft and saucy-like. (Around 3 minutes).

For the melt-in-your-mouth pancakes, whisk together the ricotta, flour, yolks, sugar, butter, lemon zest, and vanilla. Unfortunately, at this point you have to dirty another bowl (personally, I hate doing that). In another bowl beat the egg whites on high until foamy and fold in to the other mixture. Heat your griddle/pan to medium heat, and get to makin’ some pancakes!

When the pancakes are done, pour on a little compote and syrup (tastes good AND looks good). And Don’t forget your mimosa!

lemon ricotta pancakes

Happy Eating, XO