colleenmomof2
Well-known member
I was up early this morning and going through an old (6/06) House Beautiful when I saw the bismark. All the same ingredients and proportions as crepes or Yorkshire pudding! It was a bit after 8 and I thought I would make it for the boys who get up by 9.
I turned the oven on, slipped a 9" glass pie plate with the butter into the oven while preheating, quietly whisked the ingredients (adding 1+Tbs of raw sugar to the milk right away), took the bubbling butter pan out at about 385 degrees, added the batter, put it back in at about 425 degrees, set the timer for 8 and 10 minutes (took it out at 10) and got the dishes into the dishwasher. The boys showed up right on cue to see the 4 inch tall pancake emerge from the oven! They loved it plain with a good shake of powder sugar and also with a wee bit of jam. So very easy and quick! Colleen
From the article: "DEVON MAKES A BISMARCK - When I was in my late teens and just starting to cook, I made this recipe--then called The Giant Puff or The Puffy Pancake--all the time. I served it with apples sauteed in butter and thought I was terribly clever and elegant. I realize now that it is basically a Yorkshire pudding recipe.
I fed it to my family and we all agreed it needed a little sugar in the batter, about a tablespoon. I prefer to sprinkle the puff with the juice of half a lemon when it comes out of the oven, add the fruit, and give the whole thing a dusting of confectioner's sugar. I don't think it needs maple syrup."
FRESH BERRY BISMARCK
SERVES 2
2 tablespoons unsalted butter
1/2 cup all-purpose flour
1/2 cup milk
2 large eggs
Pinch of salt
Pure maple syrup
Fresh raspberries, blueberries, or strawberries
Confectioners' sugar
Special equipment: a 10-inch ovenproof saute pan
1 Preheat the oven to 475°F.
2 Put the butter in a 10-inch ovenproof saute pan and heat in the oven until the butter melts and begins to bubble. Watch this carefully so that the butter does not burn.
3 Meanwhile, in a large bowl and using a wire whisk or hand-held electric mixer, whisk together the flour, milk, eggs, and salt until smooth.
4 Pour the batter into the saute pan and return to the oven for about 12 minutes, or until the batter is puffy and golden brown.
5 Slide the puffed bismarck onto a serving plate. Drizzle with maple syrup, fresh berries, and confectioners' sugar. Cut in half and serve immediately.
http://www.housebeautiful.com/kitchens/cookbook-debra-ponzek-0806
I turned the oven on, slipped a 9" glass pie plate with the butter into the oven while preheating, quietly whisked the ingredients (adding 1+Tbs of raw sugar to the milk right away), took the bubbling butter pan out at about 385 degrees, added the batter, put it back in at about 425 degrees, set the timer for 8 and 10 minutes (took it out at 10) and got the dishes into the dishwasher. The boys showed up right on cue to see the 4 inch tall pancake emerge from the oven! They loved it plain with a good shake of powder sugar and also with a wee bit of jam. So very easy and quick! Colleen
From the article: "DEVON MAKES A BISMARCK - When I was in my late teens and just starting to cook, I made this recipe--then called The Giant Puff or The Puffy Pancake--all the time. I served it with apples sauteed in butter and thought I was terribly clever and elegant. I realize now that it is basically a Yorkshire pudding recipe.
I fed it to my family and we all agreed it needed a little sugar in the batter, about a tablespoon. I prefer to sprinkle the puff with the juice of half a lemon when it comes out of the oven, add the fruit, and give the whole thing a dusting of confectioner's sugar. I don't think it needs maple syrup."
FRESH BERRY BISMARCK
SERVES 2
2 tablespoons unsalted butter
1/2 cup all-purpose flour
1/2 cup milk
2 large eggs
Pinch of salt
Pure maple syrup
Fresh raspberries, blueberries, or strawberries
Confectioners' sugar
Special equipment: a 10-inch ovenproof saute pan
1 Preheat the oven to 475°F.
2 Put the butter in a 10-inch ovenproof saute pan and heat in the oven until the butter melts and begins to bubble. Watch this carefully so that the butter does not burn.
3 Meanwhile, in a large bowl and using a wire whisk or hand-held electric mixer, whisk together the flour, milk, eggs, and salt until smooth.
4 Pour the batter into the saute pan and return to the oven for about 12 minutes, or until the batter is puffy and golden brown.
5 Slide the puffed bismarck onto a serving plate. Drizzle with maple syrup, fresh berries, and confectioners' sugar. Cut in half and serve immediately.
http://www.housebeautiful.com/kitchens/cookbook-debra-ponzek-0806