German Pancake Recipe
Yesterday, Liz made a recipe for German Pancakes. And it was a little slice of heaven.
She was working off an old cookbook that she had gotten from her mom. This particular cookbook was printed somewhere around 1988 or so.
The pancake, a little poofy, but fresh from the oven.
Liz had her half with syrup, but I had mine with powdered sugar. It tasted like a cross between French Toast and pastry. Absolutely delicious. Man oh man… I could devour one of these guys for breakfast every day.
For anyone interested, here’s the recipe:
GERMAN PANCAKES
1/2 cup flour
1/2 cup milk
1 tsp. vanilla
2 eggs
4 Tbsp. butter or margarine
Lightly beat flour, milk, vanilla and eggs together. (should be lumpy) Melt butter in a 10-12 inch skillet (Teflon is best make sure to use a stainless steel skillet) until pan and butter are very hot and pour in batter. Bake 15-20 min. in 425 degree oven until puffy and golden. Sprinkle top with 2 Tbsp. powdered sugar and fresh lemon.
Recipe from Joanne Marshall
Avoision – Thanks for recommending using a Teflon skillet while making your pancakes. I represent DuPont and it’s always a pleasure to see people recommending our products in their recipes.If you are interested in some other recipes or great cookbooks to look at for your blog, drop me an email and I would be glad to help you out! Thanks. Cheers, Ross
Ross (May 26, 2009 at 9:34 am)i am totally making this
rachelle (May 26, 2009 at 9:46 am)I swear Liz and I are cook twins (whatever that means)! I grew up eating German pancakes, only we referred to them as Dutch pancakes (turns out…exact same thing!). This is one of my all time favorite, super easy breakfasts to make. Nice job, Liz! It looks perfect!
Marty J. (May 27, 2009 at 12:28 am)Aww, thanks. The directions on how to actually cook this guy are pretty vague. So I’m glad to hear that it looks the way it’s supposed to.
Liz H. (May 27, 2009 at 1:22 pm)P.S. Make sure you don’t follow the exact directions and accidentally put your non-stick frying pan in the oven. I use a stainless steel frying pan, but you could also transfer the pancake to a baking sheet if you have it cooked in the middle (to some degree). When I was first making this recipe, I just cooked it all on the stovetop. It tastes just as good, you just don’t get the bubble-effect.
Liz (May 27, 2009 at 1:26 pm)I went ahead and edited the recipe itself, just to be safe. Wouldn’t want folks ingesting flakes of nonstick stuff.
avoision (May 27, 2009 at 2:25 pm)I made this tonight… great recipe for dinner. :) Thanks for sharing.
Chris Campbell (May 27, 2009 at 8:49 pm)I have enjoyed a very similar recipe (minus the vanilla – – but I might try adding it!!) since childhood. Instead of melting the butter in a skillet, I put the butter in glass pie plates and melt in the preheating oven while I mix the ingredients.
Daywalker (July 4, 2009 at 2:39 pm)