Sunday Brunch is a Schuytema tradition at our house and a great way for us to enjoy a leisurely meal with his youngest child who is usually with us. Paul has certain go-tos (best damn scramble for one) but he is always looking for something new and interesting that we all can enjoy.
Enter the Bismarck. It is sort of a cross between a pancake and a popover. I used to make this as a not-so-sweet dessert years ago and we have had it a few times in the past few months. I am not much of a sweets eater and thought I would try to make a savory one as well. I made one double batch, then split them into two bowls and add the savory ingredients to one. The recipe is for one batch so do with it what you want!
- 1/2 C flour
- 1/2 C whole milk
- 3 T butter
- 3 T granulated sugar (omit if making savory)
- 1/2 t kosher salt
- 2 large eggsÂ
- 1/2 teaspoon vanilla extract (omit if making savory)
- Powdered sugar, for serving
- Lemon wedges, for serving
- Splash of Grand Marnier
Preheat oven to 425 degrees. In a medium bowl, lightly beat flour, milk, eggs, granulated sugar, vanilla, and salt until just combined. Batter will be slightly lumpy.
Put butter in a 10-inch cast-iron skillet and place in oven until melted and bubbling. Add flour mixture and transfer to oven. Bake until pancake is golden brown, 15 to 20 minutes.
Sprinkle pancake with sugar and return to oven for 2 to 3 minutes. Remove from oven and sprinkle with lemon juice; serve immediately with jelly, jam, or marmalade. We also like it with a splash of Grand Marnier.
To make it savory, add these ingredients to the above.
- Fresh ground pepper
- 1/4 C freshly grated parmesan cheese
- 2 T finely diced green onion
- 1 T fresh thyme
- 1 T fresh minced parsley