German Pancake with Apricot Jam & Salted Cream

Serves 4

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The perfect brunch treat that will serve many in one go, and tastes even better when paired with our Late Harvest Riesling.
Chef Signature Have a question? Message Chef Chris Kennedy

Ingredients

  • 2 Tbsp butter
  • 6 eggs
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • confectioners’ sugar
  • apricot jam
  • salted cream

Procedure

  • 1Preheat oven to 400F.
  • 2As oven preheats, put the butter in an ungreased 9×13 inch baking dish and place in oven until just melted.
  • 3Place the eggs, milk, flour, salt, and vanilla in a blender. Cover and process until smooth. Pour batter into hot baking dish over melted butter. Bake for 20-25 minutes or until edges are golden brown and puffy.
  • 4Remove from oven and dust pancake with copious amounts of confectioner’s sugar and finish with apricot jam and salted cream. Enjoy!

Pairs Well With

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