The Germans know what they’re doing with milk, eggs and flour.
At least when it comes to these beauties.
I picked up this recipe for German pancakes at the Smitten Kitchen site, along with Deb’s Oreos, red velvet cake and a fab red bean chili, to name a few.
This one did not disappoint. It’s super simple to throw together any morning (not just that one Saturday morning every three months when I do something really special…like…waffles).
I got to sift, whisk and pour the stuff into cake pans. Cake pans. In the morning.
The thin batter puffs up into a warpled, wavy, crispy-edged pancake that tastes a lot like a popover.
These do NOT have a custard-like center inherent in other “puff” or Dutch baby-type pancakes.
Although I love a good custard-centered breakfast, like Martha Stewart’s apple puff pancake (that I will someday post), I save that type for the once-in-awhile brunches (like that one Saturday morning every three months).
These German pancakes are so light and delicious, I have to make them again and again and again…
I like to drizzle honey over mine, as it really brings out their “popover” nature.
However, maple syrup works just as well if you’re looking for more of a traditional pancake experience.
makes 2 9-inch pancakes
- 4 eggs
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2/3 cup flour, sifted (I sift mine straight into the bowl)
- 2/3 cup milk (I used non-fat)
- 2 tablespoons soft butter, plus more for pans
Preheat oven to 400 degrees. Grease two 9-inch cake pans very well with either butter, vegetable spray or both.
Whisk eggs until well blended and light yellow in color.
Add remaining ingredients and whisk until well-combined (my batter always has tiny flecks of flour that don’t completely blend in).
Pour batter evenly into both cake pans. Bake for 30 minutes, then decrease oven temperature to 350 degrees. Bake for 10 more minutes.
Remove from cake pans and enjoy!