Friday, October 24, 2014

German Pancakes

This is another recipe from the Hannah Swensen Mystery Series by Joanne Fluke.  It sounded great so I am making it this week!  AND I'm German--at least part of me is!  :)

Note from Yvonne 10/28/14:   I don't know where to begin with this one.  I made it last night for supper and to begin, it was kind of rubbery.  The way it puffed up when cooking made me think it would be light and fluffy, but it is really quite dense.  Also, apparently Minnesotans like foods to be a bit bland as this has very little flavor.  The parts that had the cream cheese chunks were okay and edible but the rest really had no flavor.  If I were to make this again, I would either cream the cream cheese so that I could pour it throughout the dish or cut it into much smaller chunks so that the flavor is more uniform throughout.  I actually added some sausage as well as the bacon and still the flavor was lacking!  This dish might be salvaged with some chilis, and some spices would be helpful.  I liked the idea that there was not a lot of cheese in this one and that the cream cheese has less fat and sodium than cheese.  It just really needs some flavor.  This is far from quiche like in lightness, so if you are thinking quiche--don't. 


Preheat oven to 375 degrees F., rack in the middle position.

Prepare an 8-inch square pan by spraying it with Pam or another nonstick cooking spray, or coating the inside with butter.

Hannah’s 1st Note: You can double this recipe if you like, so that it will serve 8 people.
If you double this recipe, it will take approximately 55 minutes to bake.

Hannah’s 2nd Note: This dish works best if you use an electric mixer.

Ingredients:
6 strips bacon (I used applewood smoked bacon) 

4 large eggs 
1 cup whole milk (I’ve used heavy cream and that works also) 
1 cup flour (Just scoop it up and level it off with a table knife.) 
1 teaspoon vanilla extract 
1 teaspoon salt 
4 ounces cream cheese (half of an 8-ounce package) (from Yvonne--I am going to use fat free Cream Cheese)
minced parsley to sprinkle on top (optional) 

Directions:
Fry the bacon in a frying pan on the stovetop until it’s crispy . 
Let it cool to room temperature , and then crumble it into the bottom of your baking pan. 
In an electric mixer, beat the eggs with half of the milk (that’s ½ cup). 
Continue to beat until the mixture is light and fluffy. 
Add vanilla extract and salt. 
Beat until they’re well combined . 
Mix in the flour and beat for 40 seconds. 
Add the second half of the milk (another ½ cup) and beat until everything is light and fluffy. 
Pour half of the mixture over the bacon crumbles in the 8-inch square pan. 
Cut the cream cheese into 1-inch-square cubes. 
Place them evenly over the egg mixture in the pan. 
Pour the second half of the mixture over the cream cheese. 
Bake at 375 degrees F. for 45 to 55 minutes, or until it’s golden brown and puffy on top. 
Hannah’s 3rd Note: This breakfast entree is excellent when served with biscuits or crispy buttered toast.

Fluke, Joanne (2012-02-28). Cinnamon Roll Murder (Hannah Swensen Mysteries) (Kindle Locations 2397-2411). Kensington Publishing Corp. Kindle Edition.

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