German Pancakes with a Fall Twist
Why I Love This Recipe
I originally learned how to make German pancakes when I lived in Europe. I subsequently learned that not all Germans know about German pancakes. To take matters a step further, I like to mix in “secret ingredients”, such as this recipe. Personally, I like cooking this in our stoneware with my second choice being a Pyrex glass pan.
--Terry C., Highland, Utah
--Sandy Office
Ingredients You'll Need
Base Ingredients:
6 eggs
1 cup milk
1 cup flour
Dash salt
5-6 Tablespoons of unsalted butter
Optional ingredients:
¼ - ½ cup of sugar
½ cup canned pumpkin puree
1 teaspoon vanilla extract
Toppings: (choose one, two, or be creative)
½ cup chopped walnuts (Note: I recommend adding to the top of the German pancake in the final minutes)
Maple syrup
Berry syrup
Berry jam
Yogurt
Whipped cream
Directions
Preheat oven to 425 degrees Fahrenheit
In a 9x13 pan, place cut portions of butter
Put pan in oven for butter to melt
Mix eggs, milk, flour, sugar, salt, and optional ingredients
Note: Lately, my family has used the blender to ensure all ingredients are well mixed together
Remove 9x13 pan from oven and swoosh around melted butter to thoroughly cover the bottom
Pour the batter into the pan
Cook for 16-20 minutes or until tops\edges of pancake are lightly brown
Note: The actual cook time will vary and be sure to give room for the German pancake to rise\grow. My kids enjoy watching it grow during the final minutes of cooking. The also insist on having a corner piece, since it’s usually the most puffy.
Remove, cut, and serve with your favorite toppings.
