Sweeten up Valentine’s morning with triple berry German pancakes
I can think of no other breakfast dish that is more romantic then this puffed up colorful pancake, made just for two. This dish is much easier to prepare compared to standing by the stove making individual pancakes. And you’ll have more time with your significant other!
German pancakes, sometimes called Dutch babies, are baked rather than cooked in a skillet. They are best made just before serving because they will deflate quickly. The pan is heated in the oven with some butter until it is just melted and then the batter is poured in. You can use an oven-proof glass pie plate or a nonstick skillet.
This mash-up of a crepe, pancake and popover puffs up into a light yet satisfying breakfast delight. It seems like a magic trick as you watch the pancake puff up around the edges, and the center looks like an inflated pillow.
Once out of the oven the Italian mascarpone cheese melts into the pancake and powdered sugar dissolves into the creamy cheese creating a light glaze. Colorful berries add a welcome sweet fruit flavor and brilliant red colors.
Some people ask me why I don’t add the berries to the pancake batter. If you add any fruit to the batter the pancake won’t puff up as much because the fruit holds it down. So, scatter a handful of mixed berries or a spoonful of sauteed apples or pears on top of the just-baked pancake and then serve immediately. Your Valentine will thank you.
Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.