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german pancakes

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

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.

German Pancakes

 from Smitten Kitchen (and her mom's blender cookbook)

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!

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Reader Comments (2)

These German Pancakes looked so good that I had to try them. They were the best pancakes I had ever eaten. No frying, no mess. I love the texture. Made them for in-laws on a winters morning, and was thrilled to serve this on our table. Thank you for your recipe!

March 22, 2011 | Unregistered CommenterVanessa

I grew up on German pancakes aka Puff-Ups! These just might top my list of all-time favorite breakfasts. We top them with melted butter, lemon juice and powdered sugar. Don't skimp on any of them! The last bite must be used to soak up whatever is left of the toppings!

January 10, 2013 | Unregistered CommenterStephanie

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