Light and airy savory pancake with sauteed fresh seasonal vegetables – Savory Summer Harvest German Pancake is a delight to enjoy for breakfast, lunch or dinner.
German pancakes are something my mother’s great-grandmother used to make for her when she was a child and I was fortunate enough to have them made for me growing up. Custardy, buttery and almost floating on air — these pancakes are made in one skillet and often topped with sweet fruits or powdered sugar. I turned this German pancake recipe into a savory treat that’s loaded with sauteed vegetables on top and can be enjoyed for any meal.
The batter ingredients are a quick puree in a blender and poured into a hot skillet to rise until puffy and golden brown. However, the key to this recipe is to cook the vegetables ahead of time and let them rest, while the pancake bakes. Then, top the cake quickly, while it’s still warm and serve it family-style right from the skillet. Don’t be alarmed when the pancake falls, that’s normal — but it doesn’t lose any delicious flavor.
I like to enjoy this dish as a late breakfast or lunch, but for dinner with a fresh green salad is amazing too. It’s summer’s best produce made even more delicious when served on top of a custardy pancake with savory notes.
4 large eggs
3/4 cup all-purpose flour
3/4 cup milk
1/2 teaspoon salt
pinch of black pepper
3 tablespoons melted butter
8 small sweet bell peppers, or 1 large, sliced
1 medium summer squash, sliced
4 green onions, sliced
4 sprigs fresh thyme
1 teaspoon salt
1/2 teaspoon black pepper
3 ounces crumbled feta
vegetable oil for cooking
- Preheat oven to 450 degrees. Slice peppers, squash and green onions, set aside.
- In a large skillet, add 1 tablespoon vegetable oil and place over medium heat. Add peppers, squash and green onions and sauté for 4 minutes, or until crisp tender. Add fresh thyme leaves, salt and pepper, stir. Remove from heat.
- Place iron skillet in oven to warm. In a blender, add all of pancake ingredients, except butter and pureed until smooth. Allow batter to rest for 10 minutes in blender.
- Add melted butter and stir by hand into batter. Remove hot skillet from oven and pour batter into pan. Place in oven to bake for 20 minutes, or until puffed and golden brown.
- Remove skillet from oven and top with sauteed vegetables. Sprinkle top with feta cheese and serve hot. Slice into wedges and enjoy!