These fluffy yet filling german pancakes make an excellent breakfast or brunch dish on a cold winter’s morning. Teamed with a sweet buttermilk syrup and fresh fruit, this dish is a winner.
They are amazingly simple to make, yet are certain to please a crowd. You can even switch things up and make a savory version!
German pancakes, often called Dutch baby pancakes, are cooked fritters made from eggs, milk, flour, and vanilla. The pancakes are baked in the oven in a metal or cast iron pan.
Preheat oven to 400°F/180C fan/gas mark 6. Place first four ingredients in a blender and process just until smooth.
Pour melted butter into a 13×9-in. baking dish; tilt dish to coat.
Add batter and bake uncovered, until pancaked is puffed up and golden brown, about 20 minutes.
Meanwhile, place butter, sugar, buttermilk, corn syrup and baking soda in a small saucepan and bring to a boil. Cook, uncovered, 7 minutes. Remove from heat and stir in vanilla.
Remove pancake from oven. Dust with confectioner’s sugar, and serve immediately with syrup and, if desired, fresh blueberries.
The batter should be puffy and the oven hot.
Allowing the batter to rest allows some of the gluten and proteins in the flour to develop, so the batter can stretch without breaking and, most importantly, it holds air better. Just make sure you give the batter another generous whisk just before baking.
Once you have a good amount of air in your German pancake batter, you'll need a suitably warm oven. Then preheat it before baking pancakes
For a more nutritious version, fill it with sautéed fresh fruit and a dusting of confectioners’ sugar. Omit the syrup, or use some fresh runny honey instead.
Make a savory version with some leftover cubed turkey or chicken, gravy and herbs.