GERMAN PFANNKUCHEN
(DUTCH BABY PANCAKE)
German baked pancakes are very
popular in Europe, as well as in
the States where many German
settlers made their home. The
Dutch moniker refers to the group
of German-American immigrants
known as the Pennsylvania Dutch,
where 'Dutch' is a corruption of
the German autonym 'Deutsch'.
Also called a German pancake,
a Bismarck or a Dutch puff, this
baked pancake is usually served for
breakfast, but is delicious at any
time of the day, and tastes even
better when accompanied by your
favourite jam.
Serves 4
INGREDIENTS:
3 free-range eggs
1 tablespoon sugar
100ml full cream milk
100g plain flour
2 teaspoons vanilla extract
pinch of salt
25g unsalted butter
TO SERVE:
4 tablespoons jam of your choice
Icing sugar
METHOD:
1. Pre-heat oven to 200°C (400°F/
gas mark 6). Place a cast iron frying
pan, skillet or heavy-based baking
dish into the oven to pre-heat. I
used a 25cm cast iron skillet, but a
heavy-based pie dish or an oven-
proof frying pan will do.
2. Whisk the eggs with the sugar
until light and frothy. Then add the
milk, flour, vanilla extract and salt,
and whisk until you have a smooth
batter. (At this stage, you can cover
the batter and leave overnight.)
3. Open the oven and using a heavy
duty oven glove, take the heated
pan out of the oven and add the
butter, swirling it around to coat the
pan until it is all melted. Then pour
the batter into the pan and place it
back into the oven immediately.
4. Bake for 20 minutes until it is
puffed up and golden. The edges
will shrink away from the pan too.
5. Spoon the jam over the top
with a dusting of icing sugar. Serve
straight away cut into wedges with
extra jam and sugar on the side.
German Apfelkuchen
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