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    You are in: Home / Breakfast / German Pancake Recipe
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    German Pancake

    German Pancake. Photo by diner524

    1/10 Photos of German Pancake

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Lavender Lynn's Note:

    This came out of the local paper in Klamath Falls, Oregon. Sometimes called a "Dutch Baby." Serve with: berries and cream; lemon curd; butter, powdered sugar and drizzled lemon juice (yum!); raspberry jam; crushed pineapple; or chunky apple sauce. Be sure to use the lowest available oven rack as it sometimes grows quite tall while baking. The baking time given may be just a little long, so watch when it gets close.

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    Units: US | Metric


    1. 1
      Preheat oven to 450°F.
    2. 2
      Mix milk, eggs, flour, and salt with hand beater.
    3. 3
      In 9x13 pan, melt butter in oven until hot and sizzling.
    4. 4
      Pour batter into hot pan and bake immediately for 25 minutes or until puffed and brown.
    5. 5
      Serve immediately with powdered sugar, lemon juice, and melted butter; or fresh applesauce with a dash of cinnamon, or crushed pineapple, or whipped cream, or fresh strawberries.

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    Ratings & Reviews:

    • on May 29, 2010


      Just love german pancakes and these were perfect!! I made 1/2 of the recipe and served with sliced strawberries and whipped topping, yum! I forgot how much these babies puff up while baking and had put them in the top part of my oven (which is like a large toaster oven), well they puffed right up into the heating element, lol!! But overall they cooked perfectly. Thanks for sharing the recipe Lynn. Made for ZWT 6.

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    • on May 20, 2010


      Mmm! DH's English grandmother used to make him Dutch Babies (aka German Pancakes) when he was little & it's a fond memory of his. I've been making them now too for years and this recipe was just as delicious as the one I got from his mom. We enjoyed this with leftover Red Ruby Strawberry Sauce and some whipped cream. What a treat! Made & enjoyed for ZWT-6 Team X-tra Hot Dishes! :)

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    • on December 21, 2007


      *This is wonderful* ~ I had never made a German pancake b4, but this was truly easy & fun to make. In fact, it took longer to preheat my oven than it did to prepare the baking dish & the recipe. The ingredients easily reduce to 1/2 or 1/3 versions, so (w/DH at work) I made a 1/3 version for me in a 7.5 in rd Pyrex baking dish & sat in front of the oven watching it like a hawk. 15 min into cooking time it was browning nicely but not quite set, so I tented it for the last 10 min to finish. I knew I would prob have to adjust for the smaller recipe & baking dish. What you do to the cooked pancake decides its flavour & look, but the recipe is perfect to get you to that point. It was certainly not in need of butter as there was a buttery layer on the inside surface. I drizzled lemon juice over it right from 1 of those yellow squeeze bottles, dusted it w/powd sugar & feasted! Ty, ty, ty for sharing this keeper recipe w/us. :-)

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    Nutritional Facts for German Pancake

    Serving Size: 1 (201 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 412.7
    Calories from Fat 242
    Total Fat 26.9 g
    Saturated Fat 14.7 g
    Cholesterol 333.3 mg
    Sodium 434.4 mg
    Total Carbohydrate 27.2 g
    Dietary Fiber 0.8 g
    Sugars 0.3 g
    Protein 14.8 g

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