Serves 6
40 min
German Pancake with Pears and Cardamom
Recipe GLPReb41e42cebb7d3
A puffy, impressive German-style pancake baked until golden, filled with tender pears and warm cardamom spice, finished with toasted hazelnuts. Perfect for brunch or a special breakfast.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
¼ pound unsalted butter
6 extra-large eggs
1 cup whole milk
1 cup all-purpose flour
¼ cup cane sugar
⅛ teaspoon freshly ground cardamom
4 ounces fresh pears, peeled and chopped
3 ounces toasted hazelnuts, coarsely chopped
Directions
Preheat your oven to 425°F (220°C). Place the butter in a 12-inch cast iron skillet or large baking dish and set it in the preheating oven until the butter is melted and the pan is very hot, about 3–4 minutes.
While the pan heats, combine the eggs, milk, flour, sugar, and ground cardamom in a blender. Blend on high speed until the batter is smooth and well combined, about 30 seconds.
Carefully remove the hot skillet from the oven. Pour the batter into the center of the hot, buttered pan—it will sizzle and begin to set immediately at the edges.
Scatter the chopped pears evenly across the batter, then sprinkle the toasted hazelnuts over the top.
Return the skillet to the oven and bake for 20–25 minutes, until the pancake is puffed and golden brown on top. The center should be set but still slightly creamy.
Remove from the oven and serve immediately while the pancake is still puffy and warm. It will deflate slightly as it cools, which is normal.
