Rise And Shine German Fruit Pancake Food

GERMAN FRUIT PANCAKE WITH MIXED BERRY SYRUP-ST. LOUIS

Steps:

• Preheat oven to 400 degrees F.
• Whisk together eggs, milk, sugar, salt, and vanilla extract. In a separate bowl whisk together flour and baking powder until blended. Dump the dry ingredients into the wet and whisk until homogenous. Let stand at least 10 minutes.
• Heat an 8 or 10-inch cast iron skillet in the oven with the butter.
• Pour the batter into the cast iron pan and bake until the pancake is golden brown, puffed up and set in the center, about 15 minutes.
• To make the mixed berry syrup: Heat the berries in a small saucepan with the maple syrup until mixture thickens, but you can still see the berries. Serve warm over a wedge of pancake, dusted with powdered sugar.

"RISE AND SHINE" GERMAN FRUIT PANCAKE

Steps:

• Preheat oven to 450 degrees.
• With an electric mixer or wire whisk, beat eggs until frothy.
• Whisk in flour.
• Stir in milk and salt.
• Melt butter in a 10-inch oven-proof skillet.
• (Be sure the handle is not plastic!) Pour mixture into hot skillet and place in preheated oven.
• Bake 15 minutes or until pancake is puffed and golden.
• The center will be shaped like a bowl.
• Remove from oven.
• Fill with fruit, dust with powdered sugar and sprinkle with almonds.
• Serve immediately.
• (May divide into two 8-inch pan pizza dishes, cook for 7 minutes.).

SUMMERTIME FRUIT PANCAKES WITH FRESH CREAM

Steps:

• For whipped cream: Whip the heavy cream with the vanilla extract and Splenda until soft peaks form. Refrigerate until ready to use.
• In a large bowl, sift together the flours, baking powder, salt, Splenda, and cinnamon. Add the milk, egg yolks, melted butter and lemon juice and whisk until smooth.
• In another large bowl, whip the egg whites until soft peaks form, then gently fold them into the batter. Gently fold in the pitted cherries and blueberries, lemon zest, and banana (if using).
• Generously grease a large, heavy skillet or griddle and heat to medium. For each fruit pancake, drop by 1/4 cupfuls onto the griddle and flatten slightly on top with back of spoon. Cook, lifting delicately with tip of spatula to check underside, until golden-brown, and then gently turn over (you may need another spatula to counter-balance) onto other side and cook that one till golden-brown. Repeat until all the batter is used.
• Serve with the freshly-whipped cream and strawberry preserves. Syrup is optional, but necessary if you like pancakes really sweet (I was just fine with the cream and preserves).