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.

Apple Bread

Sometimes I get overloaded with apples in the fall and I am looking for ways to use them.  I like this bread from Just Fruit Recipes but I have to admit that I have doubled the crumb mixture on top because I am a little bit of a sugar addict (okay maybe a big sugar addict).  You can cut the crumb mixture back in half if you like the pure bread.

Apple Bread

1 C Butter
1 C sugar
1 tsp. baking soda
1 Tbsp. lemon juice
2 lg. eggs
2 tsp. vanilla
2 C flour
1/4 tsp salt
1-1/2 C apples, coarsely chopped, cored and peeled

Preheat oven to 375*F.  Cream butter and sugar together.  Dissolve baking soda in lemon juice. Mix in eggs and vanilla with the lemon juice mixture. Beat butter mixture and lemon juice mixture together.  Add flour and salt.  Mix until just combined. DO NOT OVER MIX. Gently fold in apples. Spoon 1/2 batter into large (9x5) loaf pan.  Sprinkle with 1/2 of the crumb mixture. Spoon in remaining batter and sprinkle with remaining crumb mixture. Press crumbs gently into surface of batter. Bake for 1 hour or until a cake tester inserted in the center comes out clean.  Cool slightly in pan. Remove bread from pan and cool completely on cooling rack.

Crumb Mixture

2 tsp. cinnamon
1/4 C sugar
1/4 C flour
1/4 cup butter, cold

Mix dry ingredients. Cut in butter until you get a coarse crumb texture.