Recipes Fall, Farm Flour, Kid Friendly, Mains, Salt & Seasoning, spring, Summer, Vegetarian, Winter

German Pancakes

Prep time: 10 mins
Cook time: 30 mins
Yield: 6 servings
Rating: Rate this recipe

German pancakes arrive at the breakfast table dramatic and puffed, serving as a blank canvas for in-season berries, freshly-whipped cream, and a warm drizzle of maple syrup. It is marvelously delicious, and made with very little effort. Using a few pantry ingredients, the batter is whisked until smooth and poured into a piping-hot pan. The intense heat is responsible for those delightfully tall, soufflé-d edges, so be sure your pan and oven are properly heated. While baking, prepare all the fixings so you can enjoy breakfast as soon as your German pancake emerges from the oven.

German Pancakes

Prep: 10 minsCook: 30 minsYield: 6 servings

Ingredients:

5 tablespoons (70 grams) butter
1 cup (120 grams) all-purpose flour
½ teaspoon Coarse Grey French Salt
6 eggs
1 cup (240 ml) whole milk
Fresh berries, powdered sugar, maple syrup, and whipped cream, for serving (optional)

Directions:

Place a 9 x 13-inch (23 x 33-cm) casserole dish or a 10-inch (25-cm) cast iron skillet in the center rack of the oven. Preheat the oven (with the pan inside) to 425-degrees Fahrenheit (220-degrees Celsius).
In a bowl, combine the flour, salt, eggs, and whole milk. Whisk until completely smooth. Set aside.
Add the butter to the hot, preheated skillet and let melt in the oven completely.
Once the butter is melted, pour the batter into the hot pan. Immediately transfer back to the oven and bake for 30 minutes or until puffed and golden brown.
Enjoy immediately with fresh berries, powdered sugar, maple syrup, and whipped cream (if desired).

Rate this recipe