One of our favorite breakfasts is known as German Pancakes. You may have had them yourself, or perhaps heard of them before. Some people also call them Dutch Baby Pancakes, Bismarks, or Dutch Puffs. They are essentially a giant American popover.
You can add any combination of fruit, syrup and powdered sugar to them. My kids, however, love them with just powdered sugar and maple syrup.
These are very egg heavy, but can be made gluten free, wheat free, dairy free, soy free, peanut and tree nut free. We have made them successfully with a measure-for-measure all-purpose flour substitute, as well as your favorite go-to dairy sub. In fact, one time I forgot to get milk at our previous grocery trip, and I subbed WATER! They still turned out well!
Today is my now 10-year-olds birthday, and one of the special ways that we celebrate birthdays in our family is to make the birthday persons favorite meals that day. When not during a crazy and sad time such as Corona Virus CoVid19, we would also treat them to their favorite restaurant or even perhaps go out for their favorite ice cream treat.
You can mix up the batter the night before, to help this make up even more quickly on a busy school or church morning. We hope you enjoy this as much as we do!
German Pancakes
Ingredients
- 1/2 C salted butter, melted or sub like Earth Balance vegan spread
- 6 eggs
- 1 C milk or sub dairy alternative or even water
- 1 C flour or sub measure-for-measure gluten free flour such as King Arthur
- 1 tsp salt optional
- cooking spray
Instructions
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First, melt your butter in the microwave or on the stove top. Next, combine eggs, milk, flour and salt in a large mixing bowl whisking until smooth. Spray the insides of 2 9×13 baking dishes with a non-stick spreay or grease well. Finally, pour the melted butter half into each baking dish. Then pour the batter half at a time into each baking dish. Bake at 400 for 18-20 minutes or until puffy and golden brown edges. Serve with any combination of maple syrup, powdered sugar and fruits.
Recipe Notes
I used to put the butter in the baking dishes and set them in a warming oven to melt. However, with many of the new ovens there’s a convection heating for preheat and it can get too hot causing Pyrex or similar dishes to break. To avoid that I melt my butter now in the microwave or even on the stove top first.
