Plated + Served: German Pancakes (or you can call them Dutch Babies…)
GP is right. I’ve really ruined our kids when it comes to food.
As you know, all five of them can pretty much set the menus for their birthday or other milestones. Last night we celebrated Sis’s birthday with French Onion Soup, Steak Frites with Béarnaise Sauce, Salad and Broccoli.
But here is the kicker: she won’t eat my homemade Béarnaise Sauce… she only likes the kind that comes out of the little Knorr’s packet. (I’m trying not to take it personally…)
German Pancake
Her birthday breakfast was a lot easier… but it really wowed her gal pals who had slept over. I think these German Pancakes are perfect for a crowd because you pour the mix into disposable aluminum cake or pie pans and bake them all together. The way they billow up is amazing and so impressive!
Who cares if they come out a little misshapen… it adds to fun and, hey, they get eaten too fast for anyone to really care.
We served them with orange and lemon twists, berries and a little powdered sugar… but you can also offer up warm maple syrup and butter. Or you can go birthday-wild and have a little pitcher of warm chocolate syrup, whipped cream or little bowls of mini chocolate chips, coconut, chopped nuts or whatever the birthday boy or girl wants!
See how easy it is to create a monster?
German Pancakes
prep: 15 minutes
cook: 15 to 17 minutes
serves: 6
you’ll need…
6 8-inch or 9-inch disposable aluminum cake or pie pans
9 eggs, at room temperature
1½ cups whole milk
1½ cups flour
1½ teaspoons cinnamon
1 teaspoon salt
6 tablespoons butter, melted (plus a little bit more for the pans)
2 tablespoons confections’ sugar (more or less to taste)
let’s get to it…
Arrange the racks of the oven so each rack can hold 3 German Pancakes. Make sure there is enough space so the Pancakes can rise (about 4 inches between racks). If your oven is not large enough, bake the German Pancakes in batches. Let those waiting drool while others enjoy their hot Pancake!
Preheat the oven to 450°F.
Butter the disposable aluminum pans and set aside.
Beat the eggs and milk together until thoroughly blended.
Sift the flour, cinnamon and salt onto a piece of parchment or wax paper.
Lift up the parchment or wax paper by the corners and carefully add the flour mixture a little at a time to the egg mixture; beat until mixed.
Add the melted butter and stir until the batter is blended and smooth.
Pour the batter evenly between the 6 pans (about ¾ cup in each pan).
Bake for 15 to 18 minutes or until puffed up and golden brown. Remove from the oven and sprinkle with confectioners’ sugar. Serve immediately.
cooking know how…
Yes, you will get a much bigger German Pancake if you had more batter to the pan, but it will take longer for the middle of the German Pancake to cook and by that time your beautiful puffed-out edges will be dark brown and crusty.
