If you’re looking to elevate your breakfast game, consider making these delicious cranberry almond German pancakes. This unique twist on a traditional dish not only promotes delightful flavors but also captures the essence of a comforting breakfast, all while being incredibly easy to whip up. The combination of cranberries and almonds gives these German pancakes a festive, nutty taste that’s perfect for any occasion.
Growing up, weekend breakfasts were a cherished tradition in our household. My grandmother always made a hearty breakfast, and when she first introduced us to these German pancakes with a cranberry almond twist, it quickly became a family favorite. The aroma of freshly cooked pancakes mixed with the tangy sweetness of cranberries would fill the kitchen and evoke a sense of pure comfort and joy. Now, I’ve taken this family classic and added my own flair, making it a staple brunch option for my loved ones.
Why You’ll Love This Recipe
This recipe stands out because it combines the rich, custard-like texture of traditional German pancakes with the tartness of cranberries and the nutty crunch of almonds. It’s an easy, one-pan dish that works perfectly for busy mornings or leisurely brunch dates. Additionally, it’s a great way to use leftover cranberries from the holiday season. With its balance of simplicity and sophistication, this recipe is bound to become a new favorite.
Ingredients Notes
The ingredients for this dish are straightforward but offer room for creativity. When sourcing cranberries, fresh ones give the best burst of flavor, although dried cranberries can work in a pinch. Almonds can be found in any local grocery store, and slivered almonds are perfect for this recipe as they integrate seamlessly into the batter. Feel free to experiment with vanilla extract for added depth.
Recipe Steps
Step 1
Preheat your oven to 425°F (220°C). Place a large oven-safe skillet on the stovetop over medium heat. Add a tablespoon of butter, allowing it to melt completely and coat the bottom and sides of the skillet.
Step 2
In a blender, combine eggs, milk, flour, a pinch of salt, and a splash of vanilla extract. Blend until the mixture is smooth and lump-free. Pour the batter into the heated skillet over the melted butter.
Step 3
Scatter fresh or dried cranberries and slivered almonds evenly over the top of the batter in the skillet. The cranberries will provide vibrant color and flavor, while the almonds offer a satisfying crunch.
Step 4
Carefully transfer the skillet to the preheated oven. Bake for 20 minutes until the pancake puffs up and turns a golden brown around the edges.
Step 5
Once baked, remove from the oven and let it cool slightly. The pancake will deflate as it cools, which is normal. Serve warm, dusted with powdered sugar or a drizzle of maple syrup.
Storage Options
Store any leftover German pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place a portion in a microwave oven for about 30 seconds, or warm it up in a 350°F (175°C) oven until heated through. You can also freeze the pancakes by wrapping portions individually in plastic wrap, followed by aluminum foil, and storing them in a freezer-safe bag. Reheat directly from frozen in the oven.
Variations & Substitutions
For those with dietary restrictions, consider using almond milk in place of cow’s milk for a dairy-free version. To make the recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend. Add a handful of blueberries or raspberries for a fruitier variation. Cinnamon or nutmeg can be added to the batter for a warming spice note.
Serving Suggestions
These German pancakes are best served warm as a delightful breakfast option or a sweet ending to a brunch spread. They pair excellently with a hot cup of coffee or a refreshing glass of orange juice. Serve them with a side of fresh, seasonal fruit to complement the tartness of the cranberries and to add a splash of color to your plate.
Frequently Asked Questions
Can I make this recipe without a blender? Yes, you can use a whisk to combine the ingredients; just ensure the batter is smooth and lump-free before pouring it into the skillet.
What if I don’t have an oven-safe skillet? If you don’t have an oven-safe skillet, pour the batter into a greased baking dish before adding cranberries and almonds, and then bake it on the middle rack of the oven.
How do I know when the pancake is done? The pancake is done when it is puffed up and golden brown along the edges. The center should be set but still slightly custardy. It’s important to watch for the puffing as it indicates that the steam inside has cooked the batter thoroughly.
Cranberry Almond German Pancakes
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour sifted
- 1 cup milk whole
- 4 large eggs
- 0.5 cup dried cranberries chopped
- 0.25 cup sliced almonds toasted
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 2 tablespoons butter melted
Instructions
Preparation Steps
- Preheat the oven to 400°F (200°C).
- In a blender, combine the flour, milk, eggs, sugar, vanilla extract, and salt. Blend until smooth.
- Stir in the chopped cranberries and sliced almonds.
- Place the melted butter in a large oven-safe skillet and heat over medium-high heat until bubbly.
- Pour the batter into the skillet and immediately transfer to the oven.
- Bake for 20 minutes, or until the pancake is puffed and golden brown.
