One of the things that drive me batty is when people refer to Dutch Baby as German Pancake when they are two different things altogether. The key difference is that one is made in the oven and the other in the frying pan. I’ve been known to compare them to crepe simply because that’s a lot closer in comparison – but crepe are a lot thinner.
Real German pancakes take only a few minutes in a non-stick pan or on a griddle. These pancakes are thin.
Prep and cooking time will only take are about 5-ish minutes each and you could have a wonderful German pancake when done.
Here’s what you’ll need:
- Real butter for frying
- 4 eggs
- 1 Tablespoon sugar
- 1 cup all-purpose flour
- 2 cups whole milk
- Set aside a 12-inch non-stick skillet or electric griddle.
- In a medium bowl, crack 4 eggs and combine well with a fork. Add 1 Tablespoon of sugar and stir again.
- Add 1 cup flour and stir just lightly until streaks of flour are still visible. Slowly add the milk, stirring to help prevent clumps. If clumps won’t go away, don’t worry, this is fine.
- Heat the pan or griddle to medium heat (or 350F degrees for electric). Make sure it’s plenty hot before pouring the batter.
- Melt enough butter to prevent sticking, and slowly pour batter onto the pan until it reaches the size you want.
- The batter will cook up and bubble quickly along the edges, continue cooking until just the middle is shiny, then carefully flip the pancake over.
I prefer them with just cinnamon and sugar but you could also use jam, my favorite is raspberry or blackberry. Nutella also works well.