German pancakes, traditionally derived from the German word, Pfannkuchen, have become a household dish for many. The slightly sweetened puff, that falls shortly after being removed from the oven, is simple to make and can cater to many pallets because it can be topped with nearly any topping of your choice. It was traditionally served with vanilla and cinnamon, however many enjoy fruit, syrups, or whipped topping on their German pancake.
My family always served them with lemon wedges and powdered sugar. Sometimes we’d fill it with leftover apple pie filling and whipped cream. Either way, they were always warm and delicious. It’s hard to go wrong with German pancakes. Try this German pancake recipe for a delectable breakfast to serve during the holidays.
Here is my favorite German pancake recipe.
What you’ll need
Makes 6 servings
1/4 cup butter
1 cup flour
1 cup milk
6 eggs (lightly beaten)
dash of salt
Preheat your oven to 350 degrees. Melt your butter in a medium sized baking dish. In a mixing bowl, combine flour, milk, eggs, and salt. Stir together well and pour the mixtue into the baking dish with the melted butter.
Bake for 30-40 minutes, or until golden brown. Serve warm and with whatever topping you’d like.
This tradition was given by our Art Director, Tawnee Madlen Walker.