German Pancake
Check out this German pancake recipe for the ultimate breakfast showstopper - puffed and golden straight from the oven.
Ingredients
Method
1) Preheat the oven to 220C/Gas Mark 7. In a medium bowl, whisk together the eggs, salt, sugar, milk, vanilla and butter. Whisk in the flour to make a smooth batter. Set aside.
2) Heat a well-seasoned 25-cm cast-iron skillet in the oven for 10 minutes. Remove and brush the inside with the vegetablefat. Pour in the batter and bake for 15 minutes.
3) Lower the oven to 180C/Gas 4 and continue baking until puffed and golden brown, about 13 to 15 minutes more. Run a knife around the edge of the skillet. Sift the icing sugar over the pancake. Serve immediately in the skillet with maple syrup, marinated berries or glazed apples and pears, recipes follow.
For the marinated berries:
1) In a small saucepan, combine the sugar, vanilla bean and seeds, citrus zests and water. Bring to a boil and then reduce the heat to low. Simmer very gently until syrupy, about 25 minutes.
2) Remove the pan from the heat and add the citrus juices. Combine the berries in a bowl. Strain the warm syrup over the berries and marinate at room temperature for 30 minutes. Serve.
For the glazed apples and pears compote:
1) Peel, core and cut both the apples and pears into 2-cm wedges. In a medium bowl, toss the fruit with the lemon juice.
2) Melt the butter in a medium skillet over a medium heat. Add the sugar, orange zest and cinnamon sticks and stir until the sugar is dissolved. Add the fruit, increase the heat to medium-high, and cook, shaking the pan frequently, until glazed, about 10 minutes.
3) Raise the heat to high, add the orange juice, and cook until the fruit is easily pierced with a paring knife, about 1 minute more. If desired, add the Calvados, Apple Jack or brandy. If cooking on a gas burner, carefully tip the pan toward the flame to flambe the alcohol; if cooking over an electric element, hold a long match near the mixture. Swirl the pan over the heat until the flame subsides. Serve warm.
This recipe for German-style pancakes is pud perfection!
Look no further for a sweet sensation with proper wow factor! Our German pancake recipe is part breakfast, part dessert, but completely irresistible. Also known as a Dutch Baby, it’s a wonderfully airy oven-baked pancake which puffs up dramatically in the heat, then settles into a soft, custardy centre with crisp, buttery edges.
Unlike a stack of traditional pancakes, this recipe for German-style pancakes is all about the oven doing the heavy lifting, transforming a simple batter of eggs, salt, caster sugar, milk, vanilla essence, butter, flour, and a little vegetable fat into something beautifully bronzed and bouncy. A final snowfall of icing sugar is all your German puff pancake needs.
Serve your German pancakes warm from the oven and let the toppings do their thing. You could pick marinated berries or glazed apples and pears compote (the recipes for both are in the ingredients list above), or perhaps a scoop of fabulously French vanilla ice cream if you’re leaning into dessert territory. We’ve also got a recipe for a gingerbread Dutch Baby with poached maple pears and creme fraiche, for those who like their sweet treats with a little extra indulgence.
Feeling creative? Add cinnamon or lemon zest to the batter, or top with sliced peaches in summer and spiced pears in winter. However you serve it, this German puff pancake recipe is proof that simple ingredients can create something spectacular.
And if you’re looking for more deliciously decadent brunch-time crowd-pleasers, why not try an outrageously good sourdough French toast with orange bourbon butter and spiced pecans, lemon-blueberry ricotta-buttermilk pancakes, or a crunchy fried peanut butter & jelly sandwich!
