german pancakes

German pancakes (also known as Dutch baby pancakes) are one of my favorite breakfast treats. I grew up eating these at my family's favorite deli, which was conveniently located minutes away from my house. At least once a week I'd order a plate of the golden brown German pancakes which were folded like crepes and dusted with powdered sugar. The secret was in the lemon wedges. They were systematically placed on the plate. One squeeze over the pancakes, and the spectacular treat became enhanced with a bit of tangy flavor. When I made these pancakes for the first time and took one bite I felt like I was back home.

The sweet taste and light fluffy texture of these pancakes are the most delightful way to start the day. Whether it's winter or spring, if you're alone or planning a brunch for ten people, these pancakes are an ideal delicacy.
The short ingredient list gives the impression that they are quite simple to make, but it's not so easy. But if I can make them, so can you.
It's all about the right pan and the correct temperature. The recipe I used instructed me to use a 9-inch baking pan and the oven. I tried it twice and my pancakes stuck to the bottom of the pan (even after I buttered it). I tried the recipe again and instead used the stove-top. Finally, they turned out to be perfect!


Here's my recipe (adapted from Smitten Kitchen):

Makes 2-pancakes.

4 eggs
1 tablespoon sugar
1/2 teaspoon salt
2/3 cup flour, sifted
2/3 cup almond milk
2 tablespoons melted butter

Butter a pan and place on stove-top (medium temperature). Mix the eggs until light yellow in color. Add remaining ingredients; process until smooth. Pour into prepared pan. Let the edges get golden brown before flipping. When ready, flip sides. When golden brown on both sides, slide off pan and plate. Dust with powdered sugar and serve with lemon slices.

DELICIOSO

Last night I went out with my significant other and his family to my favorite restaurant, Asti. The bread, appetizers, and entrees were incredible as usual. I'll skip to dessert since I don't want to run out of space writing every detail of each fantastic course. 

We ordered Affugato with Warm Beignets (my usual), Raspberry Sorbetto & Summer Berries, and a Lemon Semifreddo. I started off with the Warm Beignets, for I knew they'd be "out of reach" (or resting in the stomachs of Vitali's family) if I waited longer than two minutes. I snatched one of the puffy cinnamon sugar delicacies, dipped it in the rich combination of Vanilla Bean Gelato and warm espresso. At first bite, the flavors were intoxicating with soft textures complementing the warm donut shaped pastry. Prior to this meal, I did not think there were any other desserts that could come close to the superiority of the affugato. 

Taking my spoon and scooping out a sliver of the raspberry sorbetto changed everything. The smooth frozen treat had a strong raspberry flavor. Perfection is the only way to describe the fresh sorbet, not too sweet, nor too tart. It was just right. Never in my life have I tasted a better sorbet than this one. To top it off, the scoop bathed in a shallow bowl of Prosecco. This splash of pizazz added elegance and delight to my new beloved dessert. 

The final dessert, I tasted was a (half-eaten by you know who) lemon semifreddo. In Italian "semifreddo" means semi cold or half cold. Now imagine, if you haven't already indulged in a dessert of this kind, a cold custard-like lemony dessert. The texture was creamy and smooth like gelato and the flavors of  sweet fresh lemons taunted my salivary glands; and left them begging for more. The presentation was fabulous, with drizzled sauces enhancing the natural beauty of the round semifreddo. 

Asti's fabulous cuisine will never fail to fascinate me, my taste buds, and my culinary imagination. 

Until Next Time Meal, 

The Confectionist