German Pancake with Summer Fruit

Going old school today with this German Pancake from Oma’s recipe box. The batter is poured over a skillet filled with summer fruit and baked to puffy perfection. It’s almost too pretty to eat, but too good not to. Dust with powdered sugar or serve with a chocolate sauce. You cannot go wrong with this one-pan wonder!

Also, please forgive me while I play around with shadow and light and try new tricks with my camera. You will start to see some pictures outside of my normal shots. It’s a phase I am going through that may or may not continue past a few weeks.

This version of the German pancake has a custard-like filling that bakes up around the fruit. It will come out of the oven puffy and settle after removing from heat.

German Pancake:

In a large bowl add 1/3 cup flour, 2 tablespoons sugar, 1/3 cup milk and 3 eggs; beat until thoroughly mixed. Set aside until ready to use.

In a cast iron or heavy skillet melt 1/4 cup butter over medium heat, swirling it around the bottom of the pan to evenly distribute. Add 2 sliced peaches and sauté 3 – 5 minutes, or until the peaches are softened. Do not be tempted to raise the heat you only want to softened the fruit not grill or caramelize it.

Continue to swirl the pan and move peaches around as they cook. If you have mad chef skills you can flip in the skillet. Alas, I do not. Therefore, I used a spatula and turned a few minutes into the cooking process.

Remove from heat and toss 1½ cups blackberries. You can substitute raspberries if you can stand the crunchy texture of those seedy bas fruits.

Pour the batter over the fruit.

Bake:

Bake in a preheated 425°F oven for 18 minutes, or until puffed and golden in color.

Sprinkle with powdered sugar and serve.  Simple ingredients! Quick baking! Fruity and warm! Yum!