The Mystery And Intrigue Of German Pancakes

My personal opinion of German pancakes and their uniqueness is because of two qualities. Pancakes and crepes are cooked on a stove top using a pan and or griddle.

German pancakes are cooked in the oven. The other unique quality is the edges have a tendency to rise and puff higher than the center. The center is often flat which allows you to pour a pool of syrup inside and or load your pancakes with fresh fruit without the fruit spilling over the edge like pancakes.

The shape can often be described as a bowl, which you can image is perfect for putting things inside!

Don’t forget to check out the video recipe for German pancakes on the next page.

Ingredients 

For the pan

• 2 tablespoons butter

Pancake

• 6 large eggs (about 10.5 ounces)
• 1 cup milk (I use 2%)
• 1/2 teaspoon vanilla extract
• 1 cup (5 ounces) all-purpose or white whole wheat flour
• 1/4 teaspoon salt

Syrup (optional)

• 1 cup granulated sugar

• 1/2 cup buttermilk

• 1/2 cup (8 tablespoons) butter

• 1 teaspoon vanilla extract

• 1 teaspoon baking soda

Instructions

1. Preheat the oven to 400 degrees F. Put two tablespoons butter in a glass 9X13-inch baking dish and pop the pan in the oven while it preheats (if it’s taking a while to mix up the batter, keep an eye on the dish so the butter doesn’t burn; take it out when the butter is melted).

2. Combine the eggs, milk, and vanilla in a blender and process on low speed until smooth, 10-20 seconds. Add the flour and salt and blend until just combined; the batter should be smooth but take care not to over blend or the pancakes may turn out dense and cakey.

3. Take the preheated, buttered pan out of the oven and swirl the butter to coat the bottom of the pan. Pour the batter into the pan and immediately return to the oven. Bake for 20 minutes until the pancake is puffy and lightly browned on the bottom and edges.

4. Serve immediately with jam, butter syrup, maple syrup or whatever else your heart desires.

5. For the butter syrup, in a larger, than you think saucepan (it will foam and triple in volume at the end), combine the sugar, buttermilk, and butter and bring to a boil, stirring often. Reduce the heat and simmer for 7 minutes. Off the heat, stir in the vanilla and baking soda until well-combined. Serve warm over pancakes.

Recipe source: Mel’s Kitchen Cafe

Photo source: Mommy I am Hungry

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