German Pancakes




Introduction: German Pancakes

this is some yummy stuff

Step 1:

first step is to get a 9x13 pan

Step 2:

then put 1/3 cup butter in pan

Step 3:

set the oven to 425

Step 4:

put the pan in the oven

Step 5:

make the batter put 4 eggs in a blender

Step 6:

put 1 cup of milk in the blender

Step 7:

now get a cup of flour and put it in

Step 8:

now blend it  all together

Step 9:

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

Step 10:

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



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    89 Discussions

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

    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.

    2 replies

    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!

    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?

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

    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.

    6 replies

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

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

    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.

    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

    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

    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.

    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!!

    1 reply

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

    3 replies