Best german pancake recipe: 59 photos
German Pancakes Recipe - Tastes Better From Scratch
FAQ
The center of a German Pancakes is supposed to be flat. If the edges are flat, then it likely is a result of either the oven or the pan not being hot enough.
German pancakes use a lot more eggs and do not use any kind of leavening agent, like baking powder or baking soda, to puff up the pancake. Regular pancakes have a thick batter that's fluffier when cooking if done. German pancakes are more dense in the shallow center and like a popover on the edges.
Don't over-mix the batter - As mentioned in the recipe you only want to mix the batter until it just comes together. Lumps are okay! Over mixing will develop too much gluten in the batter leading to tough, chewy pancakes.
What are German Pancakes? German pancakes, often called Dutch Baby pancakes are baked pancakes made from eggs, milk, flour and vanilla. The pancakes are baked in a metal or cast iron pan, puff up in the oven and then fall as they cool.
Method
- Whisk the buttermilk, egg and oil together.
- Stir the flour, baking powder, sugar and salt together in a large bowl. ...
- Melt a small piece of butter in a frying pan over a medium heat. ...
- Leave to cook for 1 minute or until it has puffed up slightly and is a light golden-brown underneath.