Introduction: German Pancakes

Picture of German Pancakes

this is some yummy stuff

Step 1:

Picture of

first step is to get a 9x13 pan

Step 2:

Picture of

then put 1/3 cup butter in pan

Step 3:

Picture of

set the oven to 425

Step 4:

Picture of

put the pan in the oven

Step 5:

Picture of

make the batter put 4 eggs in a blender

Step 6:

Picture of

put 1 cup of milk in the blender

Step 7:

Picture of

now get a cup of flour and put it in

Step 8:

Picture of

now blend it  all together

Step 9:

Picture of

and pour it into the pan when the butter is melted
then cook for 25 min.

Step 10:

Picture of

and now it is done.
serves 6-7 adults
and serve with syrup and fruit


Kringlur (author)2012-01-12

These types of pancakes exist in Sweden, called "oven pancakes" or "ham pancakes" if there are pieces of ham in them (ugnspannkaka and fläskpannkaka).

cofosho (author)2011-04-16

Does anyone else call this a pannekoeken? We have restaurants in Minnesota that make a variation, but my homemade Pannekoeken recipe from my mom is pretty much this instructable.

beam1980 (author)cofosho2011-04-21

For me Pannekoeken sounds like it could be of Dutch origin! So maybe that is how they came to be German pancakes! It seems that in the US German and Dutch cultural things get confused a lot. It is pretty clear how that happens: because the word German would be Deutsch in German. And Deutsch sounds a whole lot like Dutch, doesn't it? So maybe that is how they confuse the countries!

wygirl (author)beam19802011-10-06

Pennsylvania Dutch should be Pennsylvania Deutsch. They immigrated from Germany to US in 1700s to 1800s. It is the same thing. They are not confusing countries, just misspelling Deutsch :)

York's history contains German immigrants, I think.

I do know pancakes in Germany do NOT look like this. But who knows what happens after a few hundred years of living in a new country?

l8nite (author)2011-06-18

I make basically the same mix but use a castiron skillet , we always called them a dutchbaby..tasty looking "ible"

Cynicgal (author)2011-04-14

It appears that the same measuring cup is being used to measure the flour as was used for the milk. There are liquid and dry measuring cups. They are not interchangeable.

l8nite (author)Cynicgal2011-06-18

I use the same tea cup my gramma used to measure ALL her ingrediants...

integrator (author)Cynicgal2011-06-17

Actually they are interchangable, it's just that they make things easier. However, many recipes are not that exact.

MAGGZ (author)Cynicgal2011-04-14

Uhhh.. Where do you purchase these special liquid and dry measuring cups and what are they made of? I learned/was taught at the age of six to measure the flour in the measuring cup first and then use the cup again for the liquids so the flours don't stick to the cup and you have a gloppy mess.

RabidAlien (author)MAGGZ2011-04-16

Heh. Same here. I didn't even know there were two different types of measuring cups. Oh, well, I guess now that we know, we'll probably die or contract the plague from using dry-cups for liquids. LOL

Cynicgal (author)MAGGZ2011-04-15

This is a quote from Kitchen Savvy

The reason for having two sets is because dry ingredients are easiest handled using a "scoop and level" technique where the cup is overfilled and then a knife or other straight edge is scraped across the top to level the amount to the right measure. This only works if the measuring cup is filled to the brim. If you try to measure a cup of, say, sugar using a liquid measuring cup you can't scoop and level, and it is harder to get an accurate measure by using the line. Dry ingredients don't want to make a nice straight line across their top and if you try to get them to, they settle in the cup causing error, so the cup used for liquid measures is not accurate for dry ingredients.

Conversely, it is difficult to measure liquid if you need to fill the measuring cup to the very brim, and even if you succeed, you either make a mess or have difficulty getting the entire amount transported to the next step, so dry measuring cups are not easy to work with for liquid ingredients.

Read more at KitchenSavvy: KitchenSavvy: Difference Between Dry and Liquid Measuring Cups

Chloramphenicol (author)Cynicgal2011-04-15

I find it easiest to mass my dry ingredients (especially things like flour) since it's much more accurate than using cups. 1 cup of all-purpose flour is about 125g.

You are right though, liquid cups for liquid measures and straight-sided ones for dry stuff.

pigsnfish (author)2011-04-14

We make these at least once a week, and we HONESTLY use the exact same 9X13 glass pan and the bullet blender to make ours. However, we also make a homemade syrup with these that is to DIE FOR. Recipe for the syrup...take your leftover butter from what you put in the 9X13 pan (in our case, it's 6T, in this case, it's 5T) and put it in a saucepan that is fairly large. Dump in 1T corn syrup and turn the burner on a little above medium. I don't measure it; I just pour it in. Once the butter is fairly melted, pour in ALMOST 1/2 cup milk and ALMOST 3/4 c. white sugar. Heat it up till its all mushed together. Here's the cool part: add 3/4 teaspoon baking SODA. It foams up--which is why you needed a bigger saucepan than what you thought you'd need!! Mix it for just a bit on the stove and then remove it from the stove (turn the burner off, now.) Add 1 tsp vanilla to the syrup and you're good to go. It has an amazing caramel flavor that is awesome with the German pancakes!!

Micizzle (author)pigsnfish2011-05-18

Darn. You made me really hungry :I

ignominius (author)2011-04-14

We call this Yorshire Pudding and can be eaten with gravy and meat or with jam and custard.

legless (author)ignominius2011-04-16

I was thinking it looked a lot like Yorkshire Pud.

zhenpenthaye (author)legless2011-05-16

Me too!

robker (author)ignominius2011-04-14

we dont

pellepeloton (author)2011-04-14

In Germany they use Celsius degrees. 425 Celsius would be really hot?

WireMySoul (author)pellepeloton2011-04-14

The author doesn't live in Germany, and yeah, 425C would be too hot. It's in Fahrenheit.

pellepeloton (author)WireMySoul2011-04-14

German Pancakes should have German recipe with temperatures in Celsius.
I refuse to learn Imperial measurements as I was born Metric and really US should adopt metric system IMHO.

That pancake looked lot like my mum made out of colostrum milk and flour when I was kid.

as if you would refuse to learn the imperial system, thats like if you won the lotto but accidently threw out your ticket and refused to rumage through the bin for it and besides..

mslaynie (author)pellepeloton2011-04-14

Really, is this the place to throw a fit about metric versus imperial measurements? It's true, the creator of this instructable should have included that this was Fahrenheit.

However, it was clearly not 425° Celsius, so you could easily google what 425° Fahrenheit would be in Celsius. You don't even need to learn anything new.

In short.. chill out and be nice.

stoeff (author)mslaynie2011-04-15

Thank God for the Internet (to give us the ability to know that 425 Fahrenheit means 218° Celsius )

mslaynie (author)stoeff2011-04-15

Hey, I was taught that it's not always that important to memorize something, as long as you know where to find it. It worked for Einstein, and it's worked for me so far.

stoeff (author)mslaynie2011-04-16

and its so much easier nowadays than 70 years ago :)

mslaynie (author)stoeff2011-04-16

So true... so true! :D

Whimsical (author)pellepeloton2011-04-14

Many US ovens do not have Celsius.

If you really refuse to recalculate on your own, it's about 218C

robker (author)WireMySoul2011-04-16

425 fahrenheit is not to hot i just cooked them when i was making the instructable

guiwegian (author)pellepeloton2011-04-15

Anyway if you were to try to bake a cake with a European (using metric system), you would be looking for 425 degree for a while, most of them wont go over 250C

beam1980 (author)2011-04-15

Mmmh. I am German and I still live in Germany. During my stays in the US I noticed that a lot of dishes that are called German are nothing like they are really done in Germany. And certain traites, like special ingredients and the way they are prepared usually differ a lot from what I know.

I've never seen or eaten anything similar to this so called German Pancake in Germany.

I make German pancakes in a totally different way. Not inside the oven, but in a skillet on the stove. I use a recipe that contains 2 eggs, 1cup of each milk and flour and a teaspoonful of each salt and baking powder.

I just made these measurements up because I make them so often that I hardly ever measure the things that I put in the recipe. I just know how the batter must be like and that is enough. I usually also taste the very first pancake because it rarely turns out pretty enough to put on a plate anyway! ;o)

The batter needs to be similar to a cream soup. Slightly thick but still runny and fluid enough so that it fills out the bottom of the skillet once you ladle it in!

I use margarine to grease the skillet, some people use bacon grease or sunflower oil. I don't like the latter because it doesn't taste as well as the other two.

You need to have the heat on middle so that they don't turn brown too quickly while the top side is still wet. Once it has turned dry you can flip it over (either with a swing from the wrist (needs training!) or with a spatula)...

Make like 3-5 for each person and serve (usually rolled up) with either jam, nutella, applesauce or just plain cinnamon+sugar!

That is what I call a normal German pancake!

...but I guess that there are certain recipes that have made their way into American kitchens calling for a certain recipe while the original is totally different. Oh well... seems to happen all over the world. It's like the Nasi Goreng we know in Germany which is quite different from the Indonesian Nasi Goreng!

RabidAlien (author)beam19802011-04-16

Its all just a name. Germans Chocolate Cake is simply a cake made using the "Germans" brand chocolate. I was up in the northwest US a few years back, and saw something on a menu called a "Texas burger". It had a fried egg on it. Being Texan, I'd never heard of that before. We don't fry eggs and put em on our least not at that point. The chain that was selling it eventually put it on the menu here in Texas, and I guess it was alright because its still there. Tasty, too. But its just a name. You can call the recipe "Bob" and it'll still come out of the oven the same. A rose by any other name....

legless (author)RabidAlien2011-04-16

Hmm I'm in Australia and it seems odd to not have an egg on a burger really.

RabidAlien (author)legless2011-04-18

Heh. Don't get me wrong, I actually like it. Just hadn't experienced it as a "regular Texas tradition" before. Kinda like going to Outback Steak House here in the US ("Australian" cuisine)....they don't serve kangaroo, and I've gotten various reactions from "confused" to "outrageous disgust" from waiters/waitresses when I ask. (I was in Australia once, over in Perth, when in the US Navy, and loved the kangaroo!)

'Bout the only things I will never ask for on a burger are 'shrooms (can't bring myself to eat something in the same family as the stuff that grows at the bottom of the shower curtain) or tomatoes (never really liked big chunks of Italian and catsup, but can't eat tomatoes. Go figger.). Smashburger makes a MEAN open-face chiliburger!

legless (author)RabidAlien2011-04-18

Not every place here serves kangaroo meat either but certainly many places do offer it. One can even buy kangaroo mince in the supermarket. People can look as "disgusted" as they want but it's no different from Americans and Europeans eating venison. (Oh my god, you eat Bambi?)

I can't eat big amounts of uncooked tomato either but I do like thin slices on a burger or toasted sandwich. Mushrooms yummmm.

RabidAlien (author)legless2011-04-21

Heh. Bambi had it comin.

legless (author)RabidAlien2011-04-16

We do tend to like our burgers with lots of stuff on them. Meat, egg, lettuce, tomato, bacon, cheese, and onion and beetroot for those that like them and of course various sauces.

jeffeb3 (author)beam19802011-04-20

That is the standard way to make pancakes.

I have two explainations as to why people call these "German" pancakes.

1) people have some sort of stereotype, and some sort of mistake involved with the origins.

2) Many times immigrants will hold fast to their previous culture, and instill this culture even stronger in their children. The original country (Germany in this case) isn't as interested in staying with the old ways. Often, the culture of old is more prevalent in the transplanted people than in the original country. It could be that German immigrants moved from Germany to somewhere else, made pancakes this way, and when someone described them the new way of making pancakes (with a skillet) they started calling these German pancakes.

At any rate, I made this today. It was delicious, and I am calling it the "Pancake of Leisure" because you don't have to constantly watch the skillet during cooking.

beam1980 (author)jeffeb32011-04-21

Good idea! It is true that they sound easy to make! I always burn 1 or 2 of my pancakes because I get distracted! I would call them Oven-Pancakes, though. That probably is the thing that describes the best what you're actually making! :o)

I just found it so weird that people in the US were expecting that I knew how to make all these so called German things. I made my (the way my family and friends would make it) "German" potato salad once and my host mom was kind of disappointed that there was no mustard in it.

And I think when I made my German pancakes they probably expected something else, too! I didn't know about all that! I also had no idea what to make when I am asked to make a German chocolate cake! There is no such thing as THE chocolate cake in Germany. So that whole German thing was just confusing me loads.

Oh well... it probably is more about the expectations that are tied to the name.

I guess it is always something else when you get to eat foreign food cooked by people who also have adapted to the ways and customs of your country - it probably isn't like the food you would get to eat in that country once you went there yourself!

kcls (author)2011-04-19

Hah! We make these and call them "Monster pancakes"! They are delicious!

weirderthanthou (author)2011-04-18

It's 2:30 am.
I was hungry.
Now I'm not.
These were delicious.
Thank you. :)

VinceV (author)2011-04-17

Instead of syrup, we top these with powdered sugar, lemon juice, and melted butter. Yum!

Pete514 (author)2011-04-17

Great very good and easy recipe, tried it this morning with Quebec 100% made maple syrup, yummy!

Ezara (author)2011-04-17

I made it exactly as per the instructable and it turned out exactly like the picture. The whole family loved it.

Thanks for the recipe. Will be making it again - so easy!

RabidAlien (author)2011-04-16

Got up and made these for breakfast this morning, with the "help" of our 2-year old daughter. Its always nice when the timer gets turned off in the middle of cooking....LOL

My wife pronounced them tasty! She liked em with sprinkled powdered sugar and maple syrup. With honey, they reminded me a lot of sopapillas. She even mentioned adding some cinnamon sugar into the batter, or some vanilla to give the dough a little bit of flavor itself. (and trust me, she's not one to try recipes from Instructables....not sure why)

Call em "German Pancakes" or "Dutch Babies", who cares? I call em tasty!

lucien237 (author)2011-04-16

Look, from what I understand they call it a "Dutch baby", and some Yank saw it, got the recipe, and brought it back. If you're gonna throw a fit over Americans butchering nomenclature, get in line. Native Americans are called Indians, French fries are not French, etc etc. If something got lost in translation, it wouldn't be the first time, nor will it be the last. Cooked batter is cooked batter no matter what you call it, so sit back, put your smile on, and grab a fork. And to the Metric users... Other countries call Americans lazy, but you guys just got whiny over having to do a conversion that can be solved with a Google search. Bad users. Lazy. Glass houses and all that. To the author, good 'ible, good eating, and regardless of your measuring system, if it tastes good, you did it right.

Ssm712 (author)2011-04-15

Do you make this with self rising flour ? Will that give it more "lift "?
has anyone tried self rising flour or adding a bit of baking powder ?

happycabbage (author)Ssm7122011-04-15

I make these with 1/2 cup all purpose and 1/2 cup self-rising. I've played around with adding baking soda but found that to be best in the end. And I actually add in 1/4 cup sugar instead of topping with syrup.

yakkyjoe (author)2011-04-14

Finnish people make this too. It is not Yorkshire pudding. It is eaten with jam or butter. It is either breakfast or a dessert. NO meat please....yukky.

ScottyAlmanjoy (author)yakkyjoe2011-04-14

It's basically the same thing. The only difference is that this uses butter instead of meat drippings.

About This Instructable




Add instructable to: