An attempt at another kind of European pancake: the pouffy pfannkuchen, or German pancake. Over the stove, it was puffing up quite nicely, but shortly after I took it off the heat, it deflated a bit. Still, it wasn’t half-bad, and tasted like a soufflé, but with much more surface area!
Pfannkuchen or German Pancakes
Recipe from Irma S. Rombauer and Marion Rombauer Becker, The Joy of Cooking
- 4 beaten egg yolks
- 4 egg whites
- 2 tbspn cornstarch
- 1/4 cup lukewarm water
- 1/4 cup lukewarm milk
- 3/4 tsp salt
- 1 tbspn sugar
- lemon zest
- Combine all the ingredients except for egg whites, and stir until smooth
- In a separate bowl, beat egg whites until stiff (this will take at least 3 minutes.) Dip the beaters into the whites to test for stiff peaks.
- Fold egg whites into yolk mixture. The mixture should be cloud-like, and be careful not to overmix.
- Heat a skillet and add butter to cover the pan. Pour in the batter. Turn down the heat to a low-medium setting, partly covered with a lid for a little longer than 5 minutes. The pancake should puff up beneath the lid.
- Serve immediately with some icing sugar and lemon juice, or cinnamon and sugar, or a fruit sauce.
After I made this, I found a YouTube video similar to this method, only this person flipped the pancake and cut it into pieces.