German Pancake With Marinated Berries

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 large eggs
• 1/2 teaspoon fine salt
• 3 tablespoons sugar
• 1 cup milk, warmed
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter, melted
• 1 cup unbleached all-purpose flour
• 2 teaspoons vegetable shortening
• confectioners' sugar
• 2 tablespoons sugar
• 1 vanilla bean, split lengthwise, and seeds scraped out with a knife and reserved
• 1/2 grated lemon, zest of
• 1/2 grated orange, zest of
• 1 cup water
• 2 tablespoons freshly squeezed orange juice
• 1 tablespoon fresh lemon juice
• 1/2 pint raspberries
• 1/2 pint blueberries, rinsed
• 1/2 pint strawberry, rinsed, tops trimmed, halved

Recipe

• 1 preheat the oven to 425 degrees f.
• 2 in a medium bowl, whisk together the eggs, salt, sugar, milk, vanilla, and butter. whisk in the flour to make a smooth batter. set aside.
• 3 heat a well-seasoned 10-inch cast-iron skillet in the oven for 10 minutes. remove and brush the inside with the shortening. pour in the batter and bake for 15 minutes.
• 4 lower the oven to 350 degrees f. and continue baking until puffed and golden brown, about 13 to 15 minutes more. run a knife around the edge of the skillet. sift the confectioners' sugar over the pancake. serve immediately in the skillet with maple syrup and marinated berries.
• 5 marinated berries:.
• 6 in a small saucepan, combine the sugar, vanilla bean and seeds, citrus zests, and water. bring to a boil and then reduce the heat to low. simmer very gently until syrupy, about 25 minutes. remove from the heat and add the citrus juices. combine the berries in a bowl. strain the warm syrup over the berries and marinate at room temperature for 30 minutes. serve.