Now you would think that two people who have been to Austria, not once, but twice, would have already tried Austrian pancakes while visiting the country. It would have made sense if we had, but alas we didn't. It was probably because we were too busy eating all of the yummy pastries in Austria. We basically ate pastry the entire time we were there; and when we did eat a meal, it always included a couple of pastries with it. Anyway, we got our first taste of Austrian pancakes right here in the U.S., and boy were they yummy!
Now on to the recipe and the pictures. We'll start with the recipe. Sam found it on allrecipes.com, and we have to thank Dardoubert for our tasty introduction to the Austrian pancake.
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1 cup milk
- 3 large eggs
- 1 cup heavy cream
- 2 tablespoons margarine
- Preheat the oven to 325 degrees F (165 degrees C).
- In a medium bowl, whisk together the flour, salt and sugar. Pour in milk, eggs and cream, and whisk into a smooth batter. Meanwhile, melt margarine in a cast iron skillet. We used an 8 inch diameter cast iron skillet. It worked, but a slightly larger one probably would have been better. If you use an 8 inch diameter, you need to let the pancake cook for an additional 5-8 minutes.
- Pour the batter over the melted margarine.
- Place the skillet in the oven, and bake for 35 minutes (40-43 minutes if using a smaller cast iron skillet). The pancake will rise to form a bubble in the middle. If you are using a smaller cast iron skillet, the pancake will not form a bubble in the middle, but instead will bubble more uniformly across the entire pancake. Remove from the oven, and let cool until the pancake sets, or goes down.