Author's Note
German Pancake
These German Pancake recipe is great plain or can serve as the basis for your creativity. Top them with fruit, a dusting of powdered sugar, or any of your favorite toppings. The German pancake is versatile enough for breakfast, dessert, or brunch. Monica makes this often as a high protein snack. It is a quick and easy party favorite as well. Discover the rich story behind these pancakes on Wikipedia ((More about Dutch Baby Pancake).
Ingredients
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8 eggs, room temperature
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1 c milk, room temperature
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1 c sifted bread flour 1
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1/2 tsp vanilla extract
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3 tbsp melted butter for batter + 2 tbsp for pan
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3 tsp lemon juice (Optional)
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1/3 c granulated sugar
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2 tbsp malted milk powder 2
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1/2 tsp salt
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Optional: Blueberries, Strawberries, Cinnamon, Whipped cream, Powdered sugar or other toppings
# indicates possible substitutions
Substitutions
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For: 1 c sifted bread flour use: Bread flour can be used for more rise in the pan
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For: 2 tbsp malted milk powder use: Can be left out for a more savory taste
Instructions
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Pancake will need room to rise about 4-5 inches in the oven. Preheat oven to 450 degrees F. Leave shallow (no more than 3 inches) 8" or 8" cast-iron skillet in oven to warm (an oven proof frying pan will also work).
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The recipe can be made without a mixer, but the mixer makes it a lot easier. I just let the mixer run while I add the ingredients.
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Beat eggs until light and frothy.
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Add milk, vanilla, lemon juice, melted butter, and sugar.
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Mix flour, salt, and malt in separate bowl, and slowly add to the batter.
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Scrape sides to make sure all is mixed well. Mix should be running but smooth and creamy.
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Add 2 tbsp of butter to heated skillet and allow to melt
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Pour mixed ingredients into the heated pan in the oven.
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Bake 12-18 minutes or until puffed and golden brown.
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Leave plain for low sugar option or add topping options.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Serves: 6 to 8
Category: Breakfast
Cuisine: German
Updated: 4 months ago