Strawberry Vanilla Pancakes

A light and fluffy vanilla pancake batter with bits of fresh strawberries folded in.

What is your favorite fruit? I’ve never been much of a fruit person preferring veggies to fruit until the day I was introduced to strawberries. Our babysitter brought some over picked fresh from her family farm. Once she sliced into those plump red delights and I caught a whiff of that fruity, rose-like aroma I was hooked.

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Peach German Pancake

Types of Pancakes:

Did you know there are about 15 types of pancakes from across the globe? Today I am going to concentrate on three of my favorites ranging from thinnest to thickest. All three start with the basics: flour, milk and eggs. It is the ratio of these three that determine the thickness and defines the type.

  • French Crepes:
  • The crepe is considered one of the quintessential foods of France. Tender, delicate, delicious it is easy to see why. The fillings are endless and often filled with savory traditional fillings of ham, egg, and cheese filling. Today you will find a a variety of other vegetables, meats, and cheeses filling crepes. Then there are the sweet versions which traditionally was a simple lemon and sugar version. I do not have to tell you all the amazing array of fillings used today. I’ll just say if you haven’t tried them with strawberries and a pecan praline sauce you haven’t lived yet.
  • American Pancakes:
  • Then there are the beautiful, thicker, fluffier pancakes popular in America. The main difference, the American pancake recipe uses a rising agent like baking powder to give it that puff. Like the French Crepe the variations are endless with savory and sweet version aplenty. However, and in my opinion, the American pancake is tasty enough on it’s own and does not need a lot of drama. Just a little maple syrup and bacon on the side, hello! But hey the Southern pecan pancake or blueberries added to the batter, Okay!
  • German Pancakes
  • Then there are the puffiest of all, the German pancake, or pannekoeken. These are the pinnacle of giant pancakes. Pannekoeken gets it height by decreasing the flour and increasing the eggs given it a pudding consistency. Unlike the French Crepe and American pancake, pannekoeken are mainly served sweet and loaded with fruit. The unique rounded shape comes from baking them in a cast iron skillet or casserole dish. The recipe below places the fruit in the bottom of the skillet and bakes up with the pancake, but if you want to achieve the highest, most dramatic pannekoeken add the fruit after baking.

    Peach German Pancake

    Cedar Oak Farms
    This pannekoeken is designed for an 11 to 12-inch cast iron skillet with rounded sides. This is a simple step recipe that really goes together quickly.
    Prep Time 10 mins
    Cook Time 30 mins
    Course Breakfast
    Cuisine Dutch, Not German at All
    Servings 6

    Ingredients
      

    • 3 tablespoons sugar, divided
    • 1 teaspoon cinnamon, divided
    • 4 fresh peaches
    • 2 tablespoons salted butter
    • 3 eggs, room temperature
    • 1/2 cup milk, room temperature
    • 1/2 cup all-purpose flour
    • 1 teaspoon vanilla
    • Powdered sugar, for dusting

    Instructions
     

    • Position oven rack one position up from the bottom and preheat oven to 400°F.
    • Peel and slice the peaches add to a medium bowl.
    • In a small cup or bowl, blend 2 tablespoons of sugar with 1/2 teaspoon cinnamon. Sprinkle over the peaches and gently toss to coat.
    • Place the butter into a large cast iron skillet and place in the oven to melt the butter. Remove from oven and swirl the butter to coat the pan.
    • Evenly spread the peaches over the bottom of the skillet and return to oven. Bake 10 minutes.
    • Meanwhile, add the eggs, milk, flour, vanilla, and remaining sugar and cinnamon in a blender. Blend on medium speed until blended, about 1 minute.
    • Once the peaches are done baking, remove from oven and pour the batter over the peaches. Place back in the oven and bake for another 20 minutes, or until the pancake is golden brown and puffy.
    • Allow to cool for a few minutes on a wire rack before dusting with powdered sugar. Yes, it will deflate and that is okay.
    Keyword Bread