Successful Experiments in Cooking

German Pancakes with Warm Nectarine Compote

Preheat your oven to 400 degrees. Place a knob of butter in a large cast iron skillet and set in the oven to melt while the oven heats.

In a mixing bowl whisk together 3 large eggs with 3/4 cup of milk. Slowly sift in 3/4 cup of flour while continuing to whisk. Let the egg mixture rest. When the oven is hot, pull out your pre-heated cast iron pan, swirl the butter around the bottom to distribute evenly, then pour in your egg batter and place the lot back in the oven for 15 minutes (or until the edges get golden brown).

Into a small saucepan put 5 or 6 smallish nectarines, pitted and cut into chunks. Add just enough water to cover the bottom of the pan. Sprinkle fruit with sugar and the juice of one small lime. Place over medium-low heat and warm, stirring occasionally, until the fruit begins to get soft and break down around the edges. Take 1Tbsp of potato starch (or the thickener of your choice -- I use what I know) and stir into 1/4 cup COLD water, until dissolved. Pour immediately into the warm fruit and quickly mix in thoroughly -- the compote will gel directly as the starch contacts it.

When the pancake is done, transfer it to a plate, pour the compote into the flatter middle part of the pancake, spread evenly, sprinkle with powdered sugar if that's your thing, and consume.

If you're me, one of these is enough for two people. Pretty tasty, too. Next time, we try rhubarb.