Remember this mystery way back when?? I called it a monster. But it’s really a German pancake (aka Dutch baby pancake, Bismarck, Dutch puff, or puff pancake…phew! so many names for a hideous being…).
My fascination with this really puffy pancake began when I first stumbled upon Emeril’s German Apple Pancake recipe online. It looked beautiful! Emeril’s description of the pancake had my mouth watering. I was sold. This was going to be my breakfast.
So the next morning, I told my boyfriend I’m making us a German pancake! But later I found out that he ate all the apples…the apples I needed for my German apple pancake. I could of sworn I remember telling him the day before not to eat the apples, but little did he remember :(
Apples or no apples, I was on a quest to make German pancakes for breakfast!
And this is how it all started…
Preheat the oven to 4oo°F, and butter up a large skillet.
This is what it looks like while it’s baking in the oven… I don’t know what ingredient caused it to puff up like that, but it happened.
After it’s done baking, it will look quite unsightly…
Let it rest for a few minutes. Since I didn’t have any apples, I made a cinnamon-sugar mixture to coat the pancake with.
Sprinkle the cinnamon-sugar mixture over the pancake.
THE VERDICT: So bland. It was terrible! Tasted nothing like a pancake, but more like flour…
Sigh…that’s my pancake fail of the year! For those of you that have been lucky enough to a German pancake, how does it taste?! Is it suppose to be super puffy and deflate? Did I do something wrong?
If any you do make German pancakes, be sure to let me how you make them! I think a Round 2 is in order :)
German Pancake (adapted from Smitten Kitchen)
serving size: one large skillet or two 9-inch pancakes
- 4 eggs
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2/3 cup flour, sifted
- 2/3 cup milk
- 2 tablespoons butter, softened
- 1/2 teaspoon vanilla extract
- Preheat oven 400°F.
- Butter up a skillet or use two-9 inch cake pans.
- Whisk the eggs, milk, flour, sugar, and vanilla extract in a large bowl. Season with a smidge of salt. Set aside for 20 minutes.
- Pour the batter into prepared cake pans or a large 12-inch heavy skillet.
- Bake for 20 minutes at 400°F, then reduce the heat to 350°F and bake for another 10 minutes.
- Cool and serve.