German Fruit Pancake

This week, for the Food Network Chef's Cooking Challenge, I spied a yummy sounding breakfast (or dessert) dish that we made before church on Sunday. It got great reviews from the hubby.



German Fruit Pancake - Adapted from Dave Lieberman

2 eggs
1 C milk
1/2 tsp. salt
1/4 C sugar
1 tsp. vanilla
1 C flour
1/2 C whole wheat flour
1 T baking powder
1 T butter

In a large bowl, whisk together eggs, milk, salt, sugar and vanilla.



Then, in another bowl, combine flours and baking powder.



Mix the wet and dry ingredients together and stir until well mixed (the original recipe said "homogenized"... I laughed, thinking about all the science courses I've taken).



Let this mixture sit for 10 minutes.

While the mix sits, preheat your oven to 400. Melt 1 T butter in a glass pie plate (or and 8x8 pan would work just fine) as the oven preheats.



When the butter is melted, and your 10 minute time is up, pour the batter into the hot pie plate.



Bake for ~15 minutes, until a toothpick comes out clean.



While the pancake bakes, prepare a fruity syrup. We used frozen blueberries to make blueberry sauce.

Serve warm, topped with warm fruit. Sprinkle powdered sugar over the top, if desired.



It puffed up a lot more than I expected, and was much more cake-like than my other German Pancake recipe -- but it's a keeper around here.



This recipe is linked to:

• Hospitality Haven's German Link-Up