German pancake

German pancake with sauteed apples. (Bob Chamberlin / Los Angeles Times / May 2, 2013)

Wondering what to do with your summer produce? This week, Food editor Russ Parsons shares 4 ways to cook 5 different types of summer produce, including tomatoes, eggplant, peppers, zucchini and corn. Corn salad? Check. Eggplant appetizer? Check. Zucchini pasta? Check. You get the idea.

And what about breakfast? Well, it doesn't get any more fun than puffed pancakes:

"Call them what you will — Dutch babies, German pancakes, Dutch puffs — they’re all about the souffle factor. They’re kind of like Yorkshire puddings or popovers, but supersized. Mix together a few ingredients and pour the batter into a hot buttered skillet, then put it in the oven and watch it swell. In minutes, these babies may puff to more than five times their original size.

"It’s magical. Serve them quickly; like a souffle, the magic begins to deflate once they’re out of the oven.

"Usually, German pancakes are served for breakfast, dusted with powdered sugar and maybe a squeeze of lemon, or perhaps with sautéed apple slices spooned in the center. But why stop at breakfast?"

I share a few recipes, including a savory version (with bacon and cheese) and a chocolate version for dessert.

This week's recipes include:

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