German pancakes, also known a Dutch baby, are one of my favorite breakfasts. They have an egg base and bake up to be tender and moist. They are almost like a firm custard.
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We love them sweet or savory. They are great with jams, berries, whipped cream, syrup, etc. or meats, cheese, mushrooms and sautéed vegetables.
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These can be made in a cast iron skillet or a pan that can handle high heat.
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Growing up we ate German pancakes all the time, the key to a good German pancake is getting the butter nice and hot before pouring in the batter. It gives it a delicious flavor and the butter will run into the folds of the pancake.
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To serve just cut into squares, too with favorite toppings and enjoy.
What you need to make German pancakes:
Serves 4
- 1 cup flour or gluten free baking mix
- 2 tablespoons sugar
- 6 eggs
- 1 cup milk
- 1/2 tsp salt
- 1/2 cup salted butter
Instructions
- Preheat oven to 450 F.
- Add all ingredients except the butter into a blender and blend until smooth. Batter will be thin.
- Melt Butter in a 12 inch cast iron skillet baking sheet.
- Once butter is melted, pour mixture in and bake for 15-16 minutes or until the batter rises and is slightly cracked on the surface of the dutch baby.
Here are a few recipes you may like:
Fluffy Japanese Pancakes
Overnight Belgian Waffles
Healthy Sweet Potato Waffles
German Pancakes
Ingredients
- 1 cup flour or gluten free baking mix
- 2 tablespoons sugar
- 6 eggs
- 1 cup milk
- 1/2 tsp salt
- 1/2 cup salted butter
Instructions
- Preheat oven to 450 F.
- Add all ingredients except the butter into a blender and blend until smooth. Batter will be thin.
- Melt Butter in a 12 inch cast iron skillet baking sheet.
- Once butter is melted, pour mixture in and bake for 15-16 minutes or until the batter rises and is slightly cracked on the surface of the dutch baby.