German Fruit Pancake with Mixed Berry Syrup-St. Louis
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 337
- Total Fat
- 8
- Saturated Fat
- 4
- Carbohydrates
- 60
- Dietary Fiber
- 3
- Sugar
- 31
- Protein
- 8
- Cholesterol
- 94
- Sodium
- 428
- Total: 40 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 20 min
Ingredients
3 eggs
1 cup milk
1/2 teaspoon salt
1/4 cup sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons butter
1 pound bag frozen mixed berries
1/3 cup pure maple syrup
Powdered sugar, for dusting
Directions
- Preheat oven to 400 degrees F.
- Whisk together eggs, milk, sugar, salt, and vanilla extract. In a separate bowl whisk together flour and baking powder until blended. Dump the dry ingredients into the wet and whisk until homogenous. Let stand at least 10 minutes.
- Heat an 8 or 10-inch cast iron skillet in the oven with the butter.
- Pour the batter into the cast iron pan and bake until the pancake is golden brown, puffed up and set in the center, about 15 minutes.
- To make the mixed berry syrup: Heat the berries in a small saucepan with the maple syrup until mixture thickens, but you can still see the berries. Serve warm over a wedge of pancake, dusted with powdered sugar.