German Cast-Iron Pancakes (with Strawberry Sauce)
German cast-iron pancakes baked in the oven and served with a delicious strawberry sauce.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Sweet Recipes
Cuisine: German
Servings: 1
Calories: 562kcal
- German pancake:
- 3 eggs large Germany, extra-large US
- 2 tablespoons granulated sugar
- 60 ml/ 2 fl.oz/ ¼ cup milk
- 60 ml/ 2 fl.oz/ ¼ cup heavy cream
- a pinch of salt
- 1 teaspoon vanilla extract
- 1 ½ tablespoon unsalted butter
- 50 g/ 1.7 oz/ ⅓ cup + 1 tablespoon all-purpose flour
- 2 tablespoons oil
- Strawberry sauce:
- 300 g/ 10.5 oz strawberries
- 1 ½ tablespoon unsalted butter
- 1 tablespoon runny honey
- 50 g/1.7 oz/ ¼ cup sugar
- a squeeze of fresh lemon juice
- a pinch of cinnamon
- icing sugar
German pancake:
Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
Divide the egg whites from the egg yolks. Whisk the egg whites until stiff, add 2 tablespoons sugar and continue whisking until stiff again.
Melt the butter and let cool slightly while you prepare the rest. Mix together the egg yolks, milk, heavy cream, salt, vanilla extract, and the melted butter.
Sieve the flour over this mixture and incorporate it. Fold in the egg whites as well.
Heat a large cast-iron skillet. Add the oil. Pour in the batter, turn down the heat and cook the pancake for about 2 minutes until the bottom is lightly brown.
Place the skillet in the oven and bake for about 10 minutes until the pancake is golden and fluffy.
Strawberry sauce:
In the meantime clean and halve or quarter the strawberries, depending on size.
Melt the butter in a small pan, add the honey and the sugar and let caramelize shortly.
Add the strawberries, lemon juice, and cinnamon and cook shortly, while stirring gently, about 2-3 minutes until coated and warmed through, they should not become mushy.
Serve:
Turn the pancake onto a large plate or platter, cover half of it with the strawberry sauce and fold the other half over the strawberries.
Dust with icing sugar and serve immediately.
Serving: 1/3 of the pancake | Calories: 562kcal | Carbohydrates: 59g | Protein: 10g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 239mg | Sodium: 220mg | Fiber: 3g | Sugar: 39g