Whenever I am lacking motivation, I serve a fantastic German Pancake with a kiwi and a dash of powdered sugar to treat my eyes. I don’t just make it for special occasions though, it is effortless, so I prepare this yummy delight almost thrice a month. Below is my recipe for a German pancake.
I have no idea if this recipe is native to Germany or not. I am not even sure I would even call it a proper pancake. I guess it cause you top it with syrup. Is that what makes a pancake, pancake?
According to popular dictionaries, pancakes are flat, thin cakes of batter, typically fried and turned in a pan. Pancakes are usually rolled up with a filling or eaten with syrup. Or, as a noun, a short stack of pancakes with a flapjack, maple syrup hotcake, crepe, griddlecake, latke, blintz, potato pancake.
Blintzes, umm, now those are darn nummy! I make delicious cheese blintzes on occasion with ricotta or cottage cheese, vanilla, an egg, and a tad of sugar tucked inside a nicely folded up crepe. I top that with sour cream with a bit of vanilla and sugar, along with some strawberry jam. I love mine with jam. Maybe I am the only one who loves it with jam, though. Ha!
OK. Back to my German Pancakes, that is a lot like a popover, because of all the eggs and how it rises.
German Pancake Recipe
- 1/2 cup milk
- Four eggs
- 1/4 tsp. salt
- 1/2 cup flour
- 2 Tbsp. sugar
- Mix all ingredients until it is appropriately un-lumpy.
- Pour a cup of the mixture into each pan after greasing two pie pans. (I could have also mentioned add one half of batter to each, but this is also correct, right?)
- Bake at 450 degrees for 20-minutes.
- Top with jam and butter or fresh pancake syrup, or do as I do and serve it with a kiwi or some other fruit.
- Hey, a kiwi and strawberry would be gorgeous for the holidays, right?
- Add the powered sugar, and it will look like snow!
Serve it to your guests, or pamper yourself. Easy to make, yet it is so delicious.