Classic German Pancakes

One of my favorite food is breakfast foods. We’re known to have breakfast for dinner around here fairly frequently. Sometimes we even have breakfast for lunch. However, we do tend towards a lot of the same wonderful breakfast foods and these German Pancakes are a great break up in the routine. Now, we’ve talked Dutch Babies before and, yes, these recipes are related. They’re both a baked pancake made from a thin, eggy batter that poofs in the oven. The difference is that the Dutch Babies tends to be a thinner batter with a little more poof and the German Pancakes a thicker batter with a more solid bottom level and a little less poof. Both are fantastic, but I think the thicker nature of the German Pancake makes it better to serve with syrups and fruit and the Dutch babies are better with jams and powdered sugar with a little lemon! Your mileage may vary so try them both! Maybe you’ll find a new favorite in your kitchen!

Now, before the recipe just a note on baking vessels. German Pancakes can be baked in a 9×13 glass dripper pan and you’ll get a nice result from that. However, if you have a cast iron skillet with sides in the 10-12 inch range I would really suggest cooking in that instead. The skillet holds the heat more evenly and you’ll get a better crust on the top and bottom of the pancakes. If you don’t have this though don’t let it stop you from making the recipe as the dripper pan (cake pan) will work too.

German Pancakes

German Pancakes – Adjusted from Cherries, Chocolates and Children The Taylor Family Cookbook

4 Tablespoons butter

6 eggs, beaten

1 cup milk

1 cup flour

1/4 tsp salt

3 Tablespoons Ultra Gel

Preheat oven to 425 degrees and place 9×13 inch baking dish or 10-12 inch skillet into oven to warm. Add butter to skillet and melt completely. In a medium bowl beat together the eggs and milk. In a separate bowl combine the flour, salt and Ultra Gel and mix well. Beat dry ingredients into wet ingredients until fully incorporated. Pour into hot baking dish/skillet and return to oven. Bake for 25 minutes or until puffy and lightly browned all over. Remove from oven. Cool slightly and serve with fruit or syrup. Cornaby’s fruit syrups are particularly good!

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