Wednesday, November 27, 2013
Apple Cranberry Puffed Oven Pancake
Puffed oven pancakes go by many names: puffed pancake, oven pancake, Dutch baby, and German pancakes. I was first introduced to them when I married my husband. In their family they are known as German pancakes, and are a traditional breakfast. It's a nice variation from pancakes, because you can whip it up and then let it bake, without worrying about the pouring and flipping that traditional pancakes require. They are also quite a bit lighter than traditional pancakes, and so are great when you want a "fancier" breakfast that doesn't leave you feeling too full.
There are a number of recipes out there - each one differing slightly from the other in how thick, moist, etc. it is. In our house, we have two recipes that we use, depending on if I'm cooking them or if my husband is. My preferred recipe comes from the Better Homes and Gardens Our Best Recipes cookbook. It's super simple, goes easy on the butter, and comes out a little more crispy around the edges (which I like). Although these can be cooked plain and then topped with any variety of toppings, I've also discovered that certain toppings can be baked in with the pancake, adding fun flavor and warm textures. I created this version last weekend, and loved the result! The apples and cranberries made it pretty, yummy, and flavorful enough that it stood all on its own without any extra syrup or other sugary toppings, although it would be wonderful with applesauce or lightly sweetened yogurt. I'm thinking this will be a perfect breakfast for Thanksgiving morning - fancy and fun, but still simple and light!
Recipe adapted from Our Best Recipes by Better Homes and Gardens.