German Pancake

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 3 large eggs
  • 1/2 teaspoon fine salt
  • 3 tablespoons sugar
  • 1 cup milk, warmed
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, melted
  • 1 cup unbleached all-purpose flour
  • 2 teaspoons vegetable shortening
  • Confectioners' sugar
  • Marinated Berries or Glazed Apples and Pears, recipes follow
  • Serving suggestion: Maple syrup
  • Marinated Berries
  • 2 tablespoons sugar
  • 1 vanilla bean, split lengthwise, and seeds scraped out with a knife and reserved
  • Grated zest of 1/2 lemon
  • Grated zest of 1/2 orange
  • 1 cup water
  • 2 tablespoons freshly squeezed orange juice
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 pint raspberries
  • 1/2 pint blueberries, rinsed
  • 1/2 pint strawberries, rinsed, tops trimmed, halved or quartered, if large
  • Glazed Apples and Pears Compote
  • 3 small Granny Smith apples or other tart baking apple (about 1 1/4 pounds)
  • 3 Bosc pears (about 1 1/4 pounds)
  • Juice of 1 lemon
  • 1/4 cup unsalted butter
  • 3 tablespoons sugar
  • Grated zest of 2 oranges, plus their juice
  • Two 3-inch-long cinnamon sticks
  • 2 tablespoons Calvados, Apple Jack, or brandy (optional)
Directions

Preheat the oven to 425 degrees F.

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.

Heat a well-seasoned 10-inch cast-iron skillet in the oven for 10 minutes. Remove and brush the inside with the shortening. Pour in the batter and bake for 15 minutes.

Lower the oven to 350 degrees F. 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 confectioners' sugar over the pancake. Serve immediately in the skillet with maple syrup, marinated berries, or glazed apples and pears.

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. Remove 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.

Yield: 6 servings

Peel, core, and cut both the apples and pears into 3/4-inch wedges. In a medium bowl, toss the fruit with the lemon juice.

Melt the butter in a medium skillet over medium heat. Add the sugar, orange zest, and cinnamon sticks and stir until sugar is dissolved. Add the fruit, increase the heat to medium-high, and cook, shaking the pan frequently, until glazed, about 10 minutes. 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. 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.

Yield: 6 servings

Copyright 2001 Television Food Network, G.P. All rights reserved


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    27 Reviews
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    Really good and not too eggy. Everyone loved it. Would make again.
    Easy to make and it came out great! Love the tast of these with a little squeeze of lemon and powdered sugar.
    It turned out beautifully and wasn't that difficult to make. Guess I'm just not a fan of this style of pancake.
     

     
    Took a photo but not where to post it. I'd probably make it for a guest as it is very impressive. I did like the berry mixture quite a bit.
     

     
    Be sure your iron skillet is flaming HOT, use vegetable shortening, and pour the batter quickly. Reminds me of making Yorkshire Pudding. Very similar procedure.
    that was the best food i've ever made!!!! i'm defiantly making that every week end for breakfast and it was very easy to make
    This is my FAVORITE breakfast meal. I recently moved out of state from IL to FL so I couldn't find it anywhere here locally. It's my bday today so I wanted THIS. Looked online and found THIS recipe. I trusted it because well its Food Network and I've never been disappointed by any shows, etc. So, we (my hubby and I) tried it. It was the BEST I've ever had and it was free. No long lines, didn't wait long and made the sides while it was in the oven. WOW, even my picky eater liked it. Thanks Food Network for a great birthday start and another amazingly, delicious meal! SML...Smackling my lips! :)
    My three sometimes picky kids and I loved this recipe. I don't like eggy dishes so have usually avoided these puff pancake recipes, but wanted to try something new and am so happy I chose this recipe. The finished pancake did not taste eggy to me at all. We will be making it again for sure, my kids have already asked me to be sure to remember this recipe :)
     

     
    I followed the recipe exactly and it ended up being a huge puffy pancake that easily rose 4 inches above the side of the cast iron skillet. I did notice it looking done earlier than the time indicated so I pulled it out of the oven after just a few minutes at 350 degrees, so 15 minutes at 450 and about 3 minutes at 350 about 18 total. The edges were looking dark and I didn't want them to burn. After tasting it we decided that that was just the right time to get it out of the oven.
    We live over one hour away from the original pancake house and I craze the german pancake from time to time. We no longer have to drive the distance to get a great german pancake. We top our german pancake with lemon juice and powdered sugar. GREAT!!!!!!!!!!!!!!!!!!!!!!
    I have made these many times and it's always great. I have played with pan size and just added more batter to larger pans. I always your cast iron. Toppings can go from fruit to syrup or just powder sugar.
     
    I would say if you in a rush don't go to this recipe but if you have time to enjoy a cup of coffee and wait to serve the family or friends over this is a great meal.
     
    My kids ask for it all the time. I love it too! but maybe not as much as them, as they said can we have this every breakfast, and lunch and dinner!
    We followed all the ingrediets (except for the shortening) and cooked it in a 2 Qt glass dish at the temperatures indicated. We just sprayed it with Pam instead of using shortening. It rose beautifully and then settled into a dense rich pancake. Worked out perfectly.
    I tend not to buy a lot of milk because it always goes bad on me before I can drink it all .... so instead of milk, I used soy milk in this recipe. It's usually close to interchangeable in most cases, but it might have hurt the recipe some. The pancake that came out was really, really flat and not at all custardy. It was still pretty tasty, especially with a Paula Deen bananas foster topping to pour overtop, but it wasn't what I was expecting.
    There were many positive comments on this recipe. I have had these in restaurants in the Northwest and I loved them. I have made them before with a different recipe. I just got married and I only had a 12 inch caste iron skillet. I added 1 cup of batter. The pancake did not puff up but the base of the pancake was the consistency I remember. I did not have any normal salt. I had gourmet kosher salt. I am wondering if the salt botched the whole thing up. Baking is a specific and finicky science. I will try it again with regular salt and a smaller skillet and see if it comes out the way I remember. I made 5 pancakes all of which flopped. Time to get everything just right. I made sure I warmed up the milk. I may have had the milk close to boiling which in addition could have been too hot. I am not sure. I will try again!
    This German Pancake recipe, or Dutch Baby as we call it, is a favorite of ours. I have a larger cast iron skillet--not sure if it's 12 or 14 inches, and it's a deep one. I double the recipe with great success. It puffs up really high, and when it settles, you're left with a delicious breakfast custard. It's super simple once you've made it a couple times and get the routine down, and very quick and foolproof. We make the dutch baby about once a week, and usually serve it with fresh fruit and maple syrup, although some of us like it with just powdered sugar and a sprinkling of powdered sugar. When you make this for German Pancake newbies, remember to remind them that it's NOT like a regular cake-like pancake, just baked. It truly is a custard. And to the reviewer who asked about self-rising flour, no, no leavening is necessary. Did you pour the batter in the super-hot, preheated cast iron pan? Once I didn't let the pan preheat enough and it was pretty flat. And I'm not sure about the "thick" issue--mine does always have a fairly dense (delicious) layer of custard once the puffiness subsides....much like when I've ordered it in a restaurant.
    great easy and delicious recipe. a great one to do with kids. just watch out for the hot pan. cooking time was much less for me though in a convection oven.
    These are light, fluffy pancakes that are a nice breakfast treat. I served with melted butter, lemon zest and dusted with powdered sugar.
    Is this recipe supposed to be made with All purpose "self rising" flour? Because I just used All purpose flour and it came out awful. I did follow the directions to the T, but came out awful.
     

     
    Please advise. Thanks.
    We tried to make this pancake today. The directions were easy to follow, and the taste was ok. But it did not rise like I thought it would! Because it did not rise it was really thick in the middle,gross! My Mother has made this pancake for me as a kid and it never looked like this one. We have also ordered this pancake at a local restaurant and it does not turn out this thick.
    This recipe was good but a bit too eggy for my tastes.
    This was great!!!
    I had this recipe in a book and somehow in moving it was lost. I've been making this since the 1970's. I could remember the ingredients, but not the amounts. I make this for breakfast on every holiday. I used to have raspberry plants. So I had plenty of frozen raspberries year round. I would zap them in the microwave for 1 minute and serve on top of the pancake.
     
    Delious. Thank you.
    I didn't put it in the oven, like the recipe said, but instead on the stove like how you make normal pancakes. It came out wonderfully and its a lot easier. For the topping, all I used was confectioners sugar and maple syrup. It's great this way. I also used a little extra of vanilla. It tastes great! I made it for my mom on Mother's Day, and she loved it!
    This is so delicious! Whenever my family comes they plead for me to make this. It's also practically fool proof, but you definately need a cast iron pan.
    This recipe is easy and delicious!
     
    I love it and wish I could have it every day!!
     
    I love to eat it with alittle fresh lemon juice!!
     
    Hope you enjoy it as well!
    Ingredients for this recipe are common. The directions are pricise, except for the warming of the milk. I used my microwave to warm the milk with the butter for one minute (1100 watt oven), so the milk was not overly warm as to curdle the eggs. The resulting pancake was delicions.
    These were easy to make and tasted fabulous!! It was like a delicious morning custard. My 16 month old daughter as well as the rest of the family loved the breakfast!! I cant wait to make it again.
    I made this one nite for my daughters boyfriend and he and my daughter loved it, I didnt make the fruit but just used maple syrup and it was great.
    Excellent recipe; however, this recipe does not feed 4 persons.
     

     
    It feeds two in my family.
    This was my first time making a baked pancake and it came out perfect. Although I did cut the recipe in half and it did bake in a little less than half the time, so watch this so that it doesn't burn. Anyways, it was delicious. I didn't make the fruit stuff. The pancake was delicious by itself or just a little butter.
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