German Pancakes

April 11, 2010 22 Comments

 

INGREDIENTS:

1 C Milk

1 C Flour

6 T Butter

6 Eggs

¼ t Salt

 

 

 

 

 

TO PREPARE:

Pre-heat oven to 425°. Place butter in 13×9 pan and put in the oven while it warms. Meanwhile mix flour, milk and salt in a blender or with a hand mixer. I like to mix this in my Vitamix aka super blender, but you could mix with a hand mixer. When butter is melted this will be about the time your oven reaches 425°, (watch it so it does not burn) add eggs and mix in your blender. Then poor the batter into the pan and bake for 20 minutes.

We serve this with homemade syrup recipe and sometimes a little powdered sugar. Would also be great with strawberries and whip cream!

maple syrup recipe

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Comments

  1. Yep, dutch babies with us too, my stepdad made these for us growing up…so good!

  2. We call it pannekoeken here. First had this at a Dutch restaurant and they’d run out of the kitchen with it to your table yelling “pannekoeken pannekoeken pannekoeken” so that everyone would get out of their way. They wanted it put in front of you before it deflated. I’d forgotten about these. Time to make it again! I too always make it with sliced apples and cinnamon.

    YUM. I think I may have to make one right now.

  3. If you substitute wheat flour for flour, soy milk for milk, add vanilla, put some apples in the bottom f the pan this would be really healthy other than the butter! Whats the substutute for butter anyway? For healthy substitute? Oh wel, soe things you cannot skimp on!

  4. Lisa in Boise says:

    Dutch Babies is what our family calls them! We smother them with butter, next squeeze fresh lemon juice on top, then finish with powdered sugar.

  5. We love Dutchbabies in our house. I grew up serving them with sour cream, powdered sugar and syrup on the top.

  6. Love these! We used to eat them all of the time growing up. We would put apples (sliced, cooked and mixed with cinnamon & sugar) and homemade strawberry jam on top! Yum!!!

  7. I cannot wait to try them!! I am awful at the breakfast thing – so this will be good – or maybe for a Breakfast for dinner night! THANKS

  8. Helen in Meridian says:

    I make German pancakes once a week. My recipe is 4-4-1-1. Start with 400 degrees, 4 eggs well whipped by hand, 1 cup flour, gently stirred in, alternated with 1 cup milk. Add pinch salt and tsp vanilla. I use 2 10″ frypans heated and butter melted in them. Roll pans around and melted butter goes up the sides. This makes them puff. I bake 17 min. in my oven. After I put them on a plate I sprinkle pwdr sugar or splenda and squeeze a half lemon on each, which makes a great glaze. You need that pan hot, but don’t burn the butter, or start over.

  9. They’re Dutch Babies here which is a great concern to my small children. German pancakes are more like crepes in our house – but we really call those “special pancakes” because we always add food coloring (thank you McCormick and Albertsons for the recent catalina deal!)
    They are delicious (dutch babies) and like crepes, are delicious with ham or other sliced meats and cheeses too.

  10. My husband’s family calls this type of pancake “Flaffles”. Anyone else call it that? Never had them until I married my husband. We love em!!!

  11. That’s funny – we call the oven pancakes – pantastics or popeye pancakes. I cup flour, 1 cup milk, 1/2 cup sugar, four eggs and half a stick butter is my recipe. I melt butter in a big skillet on the stove, add batter (I just wisk it all up by hand in a mixing bowl), and pop in a 425 degree oven for 17 min. Top with syrup (no need for butter…my recipe actually calls for a whole stick of butter, but I half it), or with powdered sugar and lemon.

  12. Ashlee Jo Southwick says:

    This is a family tradition of ours. We really enjoy them and everyone we have fed them to has enjoyed them also. I’ve tried using only 2-3 tbsp of butter and they are still delicious (I really don’t even notice a difference).

  13. I just do a half stick of butter. And we always have to double the recipe and bake it in two pans (yes, big family). It works out perfectly to mix in my blender!

    And we call them HOOTENANNIES around my house! :)

  14. Ginger- You got it right. They should turn out FAB!

  15. Was that supposed to be 6 T butter, or was it really supposed to be 1 cup + 6 T flour? I was comparing to other recipes and assumed it was butter. It’s in the oven now, so I hope that was right, lol.

  16. We love these pancakes. We also like to thinly slice apples and sprinkle with cinn/sugar then put them in the butter before we pour the batter on and bake as usual. Great with maple syrup!

  17. Tara Balcom says:

    How funny! We’ve always called these “Dutch Babies” and I have a conversion recipe so I can make it different sizes based on how many people are eating it. (1/4 cup milk 1/4 cup flour per egg) I’ve also made it with wheat flour, added flax meal, etc, just to help make it a little healthier. You can also cut way back on the butter and it still comes out great.
    do yours fluff up when you cook ‘em? If you beat the eggs with a whisk and alternate the other ingredients without over mixing, it will fluff up HUGE while you cook it! Lots of fun for the kids to see!

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