Sunday, November 17, 2013

Deutscher Pfannkuchen: A Gentle Dinner Treat for A Warm Evening


Last evening it was almost seventy degrees outside, and the neighbors were sitting under torches, chatting and watching the flames in their firepit. It was so balmy and cozy in the evening darkness that I thought to make a candlelit dinner equally gentle. So it was out with Great Aunt Alice's No. 8 cast-iron frying pan, a good hot oven, a quick stir of the ingredients, and the result into the oven to puff and scent the air. Ah, Deutscher Pfannkuchen, or German pancake, a light dish a bit like fallen soufflé -- but really, it's light! -- that's wonderful served with applesauce, some other fresh fruit, a little bread and a bit of cheese.

The boys arrived home from Mamaw's and Papaw's at the farm, and I had the candles lit and everything waiting. It was a good dinner. Herewith, the recipe, as dictated to me by my son, Christopher, here on the sofa with me the afternoon following:



Deutscher Pfannkuchen

Beat three eggs with three tablespoons flour, 1 tablespoon sugar, and 6 tablespoons milk. Pour the batter into a large, generously butter skillet and bake it in a hot over, 425 degrees F, for 8 minutes. Reduce the heat to moderately hot, 375 degrees F, and bake it for 8 minutes longer, or until the pancake puffs up above the side of the pan and turns a delicate brown.

Place the pancake on a platter, sprinkle it with the juice of 1/2 lemon, three tablespoons sugar, 1/4 teaspoon cinnamon, and one 1/4 cup melted butter. Roll the pancake and dust it with powdered sugar.

Serve at once with applesauce if desired.

From one of my favorite cookbooks, Gourmet's Old Vienna Cookbook: Viennese Memoir. By Lillian Langseth-Christiansen. New York: 1959.

I did not roll up the pancake, but served it in pie-shaped slices, plus I omitted the butter and the powdered sugar.



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4 comments:

Kleidung um 1800 said...

Oh!!! Oh!!! Dear Natalie,

nomnomnom...upon seeing your blogpost's image pop up on my reading list, I immediately thought of the Pfannekuchen my Mama used to serve us for lunch! Of course those were savory, not sweet, but they were soooo fluffy and very tasty with spinach on top or mushrooms & onions!
At home we never had this sweet variation, but I guess it tastes yummy yummy...it very much reminds me of 'Arme Ritter' oder 'blinde Fische', which is a slice of white bread or Zwieback soaked in beaten milk/egg and then fried in a pan. It is usually served with sugar and marmelade on top...
Now after all those lovely photos and talk of food, I'll have to hurry into the kitchen ;)

Thank you for sharing and evoking wonderful memories
Sabine

quinnmburgess said...

Mmm, that sounds delicious! Sometime I'll have to give it a try. THanks for sharing the recipe!

Best,
Quinn

MrsC (Maryanne) said...

It looks and sounds utterly delicious!

Natalie Ferguson said...

Good morning, everyone!

Hoping you do make the Pfannkuchen, either the sweet or one of Sabine's savory versions. It's perfection on a plate.

Sabine, next it's trying your mother's versions. The boys are learning to appreciate mushrooms, so they, an obsession of mine, are finding their way into lots of meals.

Glad to evoke happiness and warm memories,

Hugs to all,

Natalie