German Oven Pancakes

This is our traditional breakfast on General Conference Sunday. It is from the Junior League of SLC Heritage Cookbook. 

German Oven Pancakes with Strawberries

1/4 cup butter

1-1/2 cups milk

3/4 cup flour, unsifted

1/3 cup sugar

3 eggs

1/4 tsp salt 

3 cups strawberries, halved

2 Tbsp sugar

1 carton (8 oz.) sour cream

1/4 cup brown sugar, firmly packed                                                    

Preheat oven to 400*. Put butter in glass 9" pie plate (Pie pan serves 3-4. I use a 9x13 and double recipe or I triple it and use a 10x15). Bake 5 minutes or until butter melts and bubbles. Adjust heat to 450*. Put milk, flour, sugar, eggs and salt into blender. Mix on medium speed until smooth. Remove pie plate from oven. Immediately pour in mixture all at once. Return to oven. Bake for 20 minutes at 450*. Lower heat to 350*. Bake 8-10 minutes more (until edges are puffed and browned). A well will form in the middle. Meanwhile, make filling. Sprinkle strawberries with 2 Tbsp. sugar. Toss lightly. Spoon strawberries into center of hot pancake. Serve with sour cream and brown sugar.  We also just use syrup, powder sugar, jam or whatever is your favorite topping

Variation

Cinnamon Apple Filling

3 apples, peeled and sliced thin

1/2 tsp cinnamon

1 1/2 tsp lemon juice

3 Tbsp butter

3 Tbsp brown sugar

Toss apple slices in lemon juice. Set aside. Mix brown sugar and cinnamon. Set aside. Melt butter. Stir in apples. Sprinkle with brown sugar mixture. Simmer for 15-20 minutes ( until apples are barely tender). Spoon into pancakes instead of strawberries.

Cheesy Potato Frittata

Hands-On: 40 mins

Total: 1 hr 10 mins

Yield: Serves 8

Ingredients

Ingredient Checklist

• 5 Yukon Gold potatoes, peeled and thinly sliced (4 cups)
• 1 tablespoon plus 2½ teaspoons kosher salt, divided
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 large yellow onion, sliced
• 12 large eggs
• 1 cup heavy whipping cream
• 1 12-ounce jar roasted red bell peppers, drained and chopped
• ½ teaspoon freshly ground black pepper
• 8 ounces Manchego cheese, grated (2 cups), divided

Directions

Instructions Checklist

• Step 1

  Preheat oven to 350°F with rack in upper third. Place potatoes in a large pot and just cover with water; stir in 1 tablespoon salt. Bring to a boil over high. Reduce heat to low and simmer until potatoes are just tender when pierced with a fork, about 3 minutes. Drain; rinse under cold water to stop the cooking. Set aside.

• Step 2

  Heat oil and butter in a large cast-iron or oven-safe nonstick skillet over medium until butter foams. Add onion and ½ teaspoon salt. Cook, stirring occasionally, until onion is golden brown, about 15 minutes. Add potatoes and toss to coat. Cook, undisturbed, until potatoes are golden in spots, about 3 minutes. Gently stir; cook for 3 minutes more.

• Step 3

  Meanwhile, whisk eggs, cream, bell peppers, black pepper, half the cheese, and remaining 2 teaspoons salt in a large bowl until well combined.

• Step 4

  Slowly add egg mixture to potato mixture in skillet and cook, stirring gently and smoothing around edges with a rubber spatula, until eggs are scrambled in spots, about 2 minutes. Transfer to oven and bake until center is just set, 16 to 18 minutes. Remove from oven and increase temperature to broil. Top frittata with remaining cheese. Return to oven and broil until cheese is bubbling and golden, 2 to 4 minutes. Let cool for 5 minutes before slicing. Frittata can be made up to one day ahead and stored once cooled, covered, in the refrigerator. Bring to room temperature and reheat, if desired. 

• From Real Simple

Chef's Notes

Make it a day ahead and refrigerate!