Hey Camper,
Weekend breakfasts are a big deal in our home. Eggs get whipped or flipped, fruit is chopped, and some kind of pancake gets stirred up. I like to try different recipes and methods of making breakfast cakes. Crepes are great though they take a little more effort… A little while ago I stumbled upon a German Pancake recipe, sometimes called a Dutch Pancake.
Warning: A German Pancake is going to change the landscape of your family breakfast routines forever. The texture is between a pancake and a crepe, the best of both worlds perhaps?
What is the difference between a German and a Dutch Pancake? Not as much as you would think! It’s actually due to a mispronounced “Deutch” (German) as Dutch by an American restaurant Manca’s Cafe in Seattle in the early 1900’s that made little German Pancakes which they called “Dutch Pancakes”.
Several German Pancake recipes have been tried out over the last few months and I’m happy to offer the easiest recipe that I now use every time.
Ingredients:
3 Eggs
1/2 Cup of Milk
1/2 Cup of Flour
3 Tablespoons of melted Butter
1 Tablespoon on Sugar
1 Teaspoon of Vanilla
1/4 Teaspoon of Salt
Extra Butter will be needed to grease the dish
Tools:
1 Blender
1 Spatchula
1 9×12 Pre-Heated Dish
415°F Oven
Right off the bat I get that glass baking dish and throw it into the oven heated to 415°F. While the oven is warming up I take our blender and crack 3 eggs into it, then adding the milk, butter and vanilla. With the liquids in the blender add the sugar, salt, and flour and give it a quick blend, it does not need much. Using the spatula scrape any solids off the bottom of the blender and give it another quick blend for a few more seconds.
Take the pre-heated dish out of the oven, using a block of butter and run it along the edges, sides and bottom of the heated dish. Be careful it is hot and the butter melts quick but it helps the pancake to not stick to the edges. I have tried to cook with a non-heated dish and it did not work out at all, the dish must be hot!
With the dish well buttered pour the contents of the blender into the dish and throw the dish into the oven for 18-20 minutes. Within minutes your German Pancake will start to creep up the sides of the dish eventually rising a few inches above the rim!
When it looks done remove form the oven and cut the contents of the dish into half or quarters, sprinkle with icing sugar (so it looks like it came from a restaurant), fresh berries and syrup are always welcome, whipped cream is optional 🙂
A lot of recipes state 425°F but I have found it’s almost too hot, crisps the edges too much, and they usually state 20 or more minutes but I find 18 is just about perfect, every oven is a little different.
Traditionally German Pancakes were made in an iron skillet which I am yet to try but try I will! Let me know how it worked for you!
From our breakfast table to yours,