I was inspired by Bon Appetit Magazine several months back, about their article on Savory German Pancakes. I am quite familiar with sweet Germany Pancakes because growing up, it was something my mom used to make on the weekends. The delicate eggy based batter would puff up into a golden brown delight that was hard to resist, especially with a dusting of powdered sugar and a spritz of fresh lemon juice.
However, this recipe is a savory version, made with the same luscious batter, just without sugar. The pancake is baked to perfection and then topped with savory ingredients like fried eggs, thinly sliced prosciutto, parmesan and sliced scallions. Biting into a crusty pancake with a taste of egg yolk and salty ham & cheese is over-the-top crazy good! These can be served for breakfast or brunch, but why not for dinner during the week?
2/3 cup all purpose flour
2/3 cup milk
1/4 teaspoon salt
pinch of black pepper
3 tablespoons melted butter
2-4 fried eggs
2 ounces sliced prosciutto
1 scallion, sliced
Parmesan cheese, chards
1. Preheat the oven to 450 degrees. Place a 10-inch iron skillet in the oven. In a blender, add all the pancake ingredients, except the melted butter. Puree on low until smooth. Drizzle in the melted butter and puree again. Let the batter rest 10 minutes, while the skillet heats in the oven.
2. Remove the skillet from the oven and pour in the batter. Place the skillet back into the oven to bake for 20 minutes or until puffy and deep golden brown.
3. During the last 5 minutes of baking, fry eggs to your liking and prepare the ingredients for the top of the pancake.
4. Remove the Savory German Pancake from the oven and top with sliced prosciutto, fried eggs, freshly sliced shards of Parmesan and a sprinkling of scallions. Enjoy!