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Scrumptious! Bring this
spectacular breakfast or brunch dish to the table as soon as it comes out of the oven for a lot of oohs and
aahs!
A German Pancake is a cross between a soufflé and an omelet - it is
a light, airy pancake with sides.
Learn all about
Eggs and how to cook them,
and for more great brunch ideas, check out my
Brunch Recipes.
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Makes 4 to 6 servings:
6
eggs, room temperature
1 cup milk, room temperature
1 cup sifted bread flour or all-purpose flour*
1/4 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
5 tablespoons butter
Freshly squeezed
lemon juice
Powdered or
confectioners
sugar
*Bread
flour is a high-protein flour. The high protein helps the pancake rise.
All-purpose flour may be substituted but the results won't be as
spectacular. |
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Makes 2 to 4 servings:
3
eggs, room temperature
1/2 cup milk, room temperature
1/2 cup sifted bread flour or all-purpose flour*
1/8 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
7 teaspoons butter
Freshly squeezed
lemon juice
Powdered or
confectioners
sugar
*Bread
flour is a high-protein flour. The high protein helps the pancake
rise. All-purpose flour may be substituted but the results won't be
as spectacular.
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Instructions:
1. Preheat oven to 450 degrees F.
NOTE: It is very important that you preheat your
oven. Place oven rack on the middle
rack of your oven. Place a large, heavy ovenproof frying pan or a
cast-iron skillet
(I
like to use my 10-inch cast-iron skillet), in the oven until hot and sizzling. While pan is heating,
prepare your batter.
NOTE: Use a shallow pan, not more than 3
inches deep (pie pans, cast-iron skillets, oven-proof fry pans, baking dishes, paella pans).
Like I said before, I prefer using a cast-iron skillet or pan because it
acts as a heat reservoir, retaining the heat and distributing it evenly.
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2.
In a large bowl, beat the eggs
until light and frothy; add milk, flour, vanilla extract, and cinnamon; beat for 5 minutes
more. The batter will be thin, but very smooth and creamy.
Using a pot holder, remove the hot skillet from the oven;
add the butter; tilting the pan to melt the butter and coat the skillet.
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 3. Pour the prepared
batter into the hot skillet, all at once, and immediately return the skillet to the oven.
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4. Bake approximately 20 to 25 minutes or until puffed and golden brown
(bake until the
pancake puffs up around the edges - it may puff irregularly in the center).
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 5. Remove from oven and serve immediately. Either bring the
pancake to the table in its pan or slide it onto a serving plate. Once out of the oven,
the pancake will begin to deflate.
6. To serve, cut into serving-size wedges and transfer to
individual serving plates. Top with your favorite topping and serve immediately. For a
classic German Pancake/Dutch Baby, sprinkle with freshly squeezed lemon
juice, and dust the top with powdered sugar.
Topping Ideas:
Sifted powdered (confectioners) sugar
Fresh applesauce with a dash of cinnamon
Crushed pineapple, drained
Whipped cream and sliced fresh strawberries
Syrups (maple, your favorite fruit syrup, or honey)
Canned pie filling, cold or warm
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Comments from readers:
I just wanted to write and tell you that I had been
searching for a few years for this recipe as I was always
told of the amazing pancakes I used to have every Sunday at
a friends were a form of waffle. Well I decided to do a
search for images and put waffles in and nothing looked like
the mysterious food I used to eat. I figured what the heck I
will put pancakes in the search. Then I seen your picture of
the pancakes and I knew they had to be them! Well I got all
the ingredients last week, including the cast iron
skillet, and intended on making them this weekend which I
have just done about 20 minutes ago. They were delicious!!
Not as poofy as I remember, but I did the 2 to 3 serving in
a 10-inch skillet and used all purpose flour. Anyway just
wanted to say thank you for the amazing easy-to-follow
recipe and beautiful
pictures. This will be a regular weekend recipe for our family!
- Brandi Abernethy, Ontario, Canada
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