German Pancake With Strawberries and Bananas

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Introduction: German Pancake With Strawberries and Bananas

Some call this Dutch Babies, but I do think it is German. Personally, I think this is what a nice hostess makes to impress brunch guests. Prepare to make more than one batches; before you know it, it's gone and your guests will ask for more.

This is one simple version. You can always use fruits in season, add coulis to top, pipe fresh-whipped cream to crown, and dust with your favorite flavored sugar. Or, you can have a savory version with your chosen vegetables - steamed or stir-fried but just not too much liquid and add your family version of marsala or madeira reduction.

Your oven must be able to hold the temperature. Note that most ovens vary between the indicated and the actual temperature. I use a gas oven with a big stone tile that I add to its base to stabilize the distribution of heat.

Depending on how you would like the presentation to be, deflated or crown-shaped, baking time is either 20 or 25 minutes, consecutively.

For this version, you will need:
3/4 cup all-purpose flour
3/4 cup cold whole milk
3 eggs
a pinch coarse kosher salt
3 tablespoons cold butter
one pint strawberries, rinsed and pat dry
3 bananas
some confectioner's sugar for dusting

The pan that I used is a 9-inch pyrex pie pan.

Step 1: Ingredients: It's Elementary

Preheat oven to 425 degrees. The temperature must reach this number to achieve the result as pictured. Meanwhile, in a mixing bowl, put together 3/4 cup all-purpose flour, 3/4 cup milk, 3 eggs, and a pinch coarse salt.

Step 2: Work on the Batter

Whisk until well blended.

Step 3: The Start Is Half of the Result Already

Make sure to have your working oven rack on the top one-third. Slice 3 tablespoons cold butter onto a heat proof pyrex pie pan. Do not cut on the amount of butter, please.

Step 4: The Vessel Is Ready

The pan is ready when all the butter melts. It takes about five minutes in a well heated 425-degree oven.

Step 5: Handle With Care

Now, do this step with caution. With your one hand in an oven mitt, pull out the rack slowly so that the rack will not slip out, the pan will be in your reach for pouring the batter, but not tilting, and the butter will not splatter. Pour in the batter using your other hand to hold the mixing bowl. Remember, no splatter, no blister later. With your oven-mitt hand, push back the rack slowly. Now you may close the oven. Set your timer for 20 minutes' baking time. Give yourself a pat on your shoulder. Your work is almost done.

Step 6: This Will Keep You From Peeking

During the 20 minutes of baking, you will need a productive distraction: start preparing your toppings: hull and slice the strawberries to your preference and peel and slice the bananas.

Step 7: The Crowning Moment

Yes, when it looks like this, it really is the crown to your efforts. Keep it in the oven for five more minutes so it will not 'exhale' and collapse on the dining table.

Step 8: Serving Portion ... the First

Slice to serve while still hot. Dust with a bit of confectioner's sugar. Get ready to eat your slice, too. When your guests are done, they will want more and you should not go back to the kitchen hungry.

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    38 Comments

    that's a finnish pancake I'm pretty sure, I took a cooking class and that's called a finnish krosper, or kropser. I think anyways, but the recipe I have for it involves lots of sugar...

    1 reply

    Thank you for the information. I will look that up. The only sugar on this pancake is the one you dust on top -- it can be made savory, too, with fresh herbs.

    Wonderful recipe and directions.   Thank you.  Do you have one for the puffy one made with apples on the bottom which becomes the top when you invert it on to a plate out of the oven?  

    1 reply

    I have made that before. Would you recommend an instructable for that? You can vary the fruit option with pears, bananas, pineapples, or cherries.

    Hi! I made this and it was awesome! it didnt crown as high as yours. I think perhaps because i had removed the pan from the oven to pourin the abtter and some heat was lost?

    still delicious though. Going to make it for Easter!

    3 replies

    Try not to reduce the amount of butter. I have tested this about a dozen times before determining the minimal possible amount of butter. What would help is a really good bowl-size liquid measuring 'cup' that has a spout so that you can hold on to the pan while pouring the batter to the center of the melted butter so you don't need to swirl the pan. Did you make this for Easter?

    I use a jug for pouring batter when making yorkshire pudding (almost the same as thing).

    What a good idea! Thank you.

    You imply it, but don't mention it... should I turn off the oven at this point? This really looks fantastic.

    4 replies

    You don't turn off the oven until your guests stop requesting seconds...

    hehe. I'm just confused on why you say to bake it for 20 minutes and it will look like this, then bake it for 5 more minutes. Still gotta try this, but it looks amazing.

    The reason you should leave it in the oven for five more minutes is: if you take it out when it looks ready, by the time you cut the first slice, it will "exhale" and become flat and wrinkly. It will taste OK, but it does not look as glorious. The additional five minutes preserve the crown form better. Think of when you go to a restaurant and getting served flat popover versus the "full-bloom" one.

    Yeah, I figured that was why, I just wanted to make sure the oven was left on during that time or if you turn off the oven and let the temp coast. Thanks!

     I made this recipe like an hour ago. It came out AMAZING. Awesome instructable!

    1 reply

    Thank you. I'm happy it works for you. \^o^/

     I made this recipe like an hour ago. It came out AMAZING. Awesome instructable!

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    Looks very good, I'm tempted to give it a try tonight.  Would 2% milk work, or is the whole required?

    1 reply

    I have tried both. The results were not significantly different.

    There was a chain of restaurants in MPLS/St. Paul area called "Pannekoeken" that served these!  Absolutely awesome.  Thanks for sharing your recipe.

    1 reply

    You're welcome. I share this because I was a little disappointed when I was told by the waitress that they made the pannekoeken from ready-to-mix restaurant-size boxes of powders.