If you’ve never made or eaten German pancakes, you’re missing out on quite a bit. German pancakes are very simple to make. I remember being able to make them on my own at age 10. It’s a simple process for such a divine meal. With so many different choices for toppings, I don’t think I could decide which one is my absolute favorite. But if I HAD to choose one topping to put on top of a beautiful, steaming German pancake, it would be whipped cream. And by whipped cream, I mean cream that was just whipped five minutes ago and has gotten about 12 finger marks along the inside of the bowl by random passerby’s. Yes, that whipped cream. Before I started eating real food, I would pour large amounts of pancake syrup ALL over the darn thing. And maybe, just maybe, I’d get out my handy dandy food sieve and shake 10x powdered sugar right on top of the pancake syrup mess. Yup, I was one unhealthy cookie.
If I had my way, I’d eat these succulent German pancakes each and every day of my dear existence.
Mmmmm. I can’t get enough. Don’t you wish you could just crawl into your computer and snatch that plate off the my table. Well, in all honesty, there really is none left. None. Nadda. Zip. Zilch. But you can have your own is as little as 25 minutes. And more than half of that is just cook time. And let me just tell you, waiting in a house that smells like heaven for an angel itself to emerge from the oven is not an easy task. You’ve been warned. But if you think you’re up to the challenge, be my guest. Please bless yourself and your family with these amazing pancakes.
I use a cast iron skillet to cook my German pancakes, but I’ve used 9″ cake pans and 8″ square pans before. It’s all the same to me. As long as I get my share. The wider of a pan you use, the thinner the pancakes will be in the end. But they will also look larger. I use this cast iron skillet for just about everything from these spectacular German Pancakes to Masa Harina Cornbread. I even got two new ones this Christmas.
When making the German pancakes, keep in mind that 2 eggs per person is ideal. You’ll also want to decide on how many slices you want to get out of each pancake. For my family of 8, I used 16 eggs (eight per pancake). I cut each pancake into 4 slices.
Here’s the recipe:
- 8 large eggs
- ½ cup whole wheat flour
- ½ cup whole milk
- ¼ teaspoon salt
- ½ teaspoon pure vanilla extract
- 2 tablespoons butter
- Preheat oven to 400 degrees. In a large bowl, whisk the eggs until pale in color and frothy.
- Add the flour to the eggs and whisk until smooth. Add the milk, salt, and vanilla extract and mix until incorporated; set aside.
- Add the butter to a 9" round pan or cast iron skillet and transfer to the oven until the butter melts (about 5 minutes). Remove from the oven and quickly pour batter into hot pan. Carefully return to oven and bake for 15 minutes. Top with homemade whipped cream, unsweetened applesauce, or maple syrup.