Shake and Bake German Pancake
Easier than easy shake and bake German Pancake recipe will amaze you with it’s simplicity and deliciousness. I was truly surprised to learn that something that my sister and I religiously order at one of the local restaurants can be made with virtually 4 ingredients everyone has in their fridge! Milk, eggs, sugar and flour – who doesn’t have that in their pantry or fridge?
My sister, who I was never really friends with until I got married, and who’s lived a floor up from me for the past 5 years are pretty inseparable. Her and my kids are similar ages, so we have the same interests and we are in similar life stages. Once our kids started school, we finally had a couple hours when we could go out without kids, without anyone nagging or needing constant attention. As much as we love our kids, it was still awesome to know that five times a week we had a couple hours of ‘no kids’ time. Every once in a while we go out to lunch to this place not too far from our house and every single time, my sister orders their German pancake which is made with crepe like batter that magically puffs into a thin, puffy pancake as it bakes. They serve it with butter, lemon, maple syrup and a sprinkling of powdered sugar. You cut it into thin wedges, roll it up, pierce it with a fork, dunk it into the butter-lemon-maple syrup concoction that’s pooled in the middle of the plate and then make a quick trip to your mouth, trying not to drip on its way. It’s like a crepe, but thicker, and it’s served warm.
It’s one of those things you must try. What else is awesome about this pancake? You can make it at home. Very easy. Very quickly. Very deliciously. You just put everything into a jar, close with a lid, shake and then pour it into a hot skillet and bake. Seriously amazing stuff.
Shake and Bake Dutch Baby Pancakes
Ingredients:
Yields: 10 inch Dutch Baby Pancakes, serves 2-4
- eggs
- milk
- flour
- sugar, granulated
- vanilla extract
- pinch of salt
- butter, for greasing the skillet
Equipment:
- 10-inch cast-iron skillet or an ovenproof skillet
- 1 qt jar or Bowl & Whisk
Condiments:
- Butter
- Lemon
- Maple Syrup
Preparation:
Preheat oven and skillet for 15 minutes at 450F.
Add eggs, sugar, vanilla extract and a pinch of salt to a jar, close with a lid and shake for about 30 seconds. Now add milk and flour and shake for about 1 minute until all ingredients are well mixed together. Let rest for about 10 minutes.
Remove the hot skillet from the oven and spray with a non stick spray, or put 1 tbsp of butter and melt it, then swirl the pan around to coat evenly with butter. Shake the batter one more time and pour the batter in. {it bakes fine with the little lumps, but if you want, you can strain the batter through a strainer 🙂 )
Put back in the oven and bake for 15-20 minutes until the edges are well puffed and browned.
To serve: pour maple syrup, lemon juice and some melted butter all over the pancake. Cut into wedges and serve.
To eat: cut into thinner wedges, roll with a fork, then dunk the roll into the syrup and eat.
NOTE: the batter can be used to make 2 thinner pancakes or one thick one. Make sure to add more butter to the skillet the second time as well, if you choose to make 2.
Try these other Pancake recipes:
- Cottage Cheese Pancake – Soft and fluffy pancakes made with cottage cheese.
- Ricotta Pancakes – Pancakes with ricotta cheese.
- Dutch Baby Pancakes – Simple pancake recipe.
Shake and Bake German Pancake
A simple recipe for the classic German pancake recipe made with basic ingredients. The best homemade pancake recipe for breakfast!
Ingredients
- 3 eggs
- 1/2 cups milk
- 2/3 cups flour
- 1 Tbsp sugar granulated
- 1 tsp vanilla extract
- pinch of salt
- Non-stick spray or 1 Tbsp butter for greasing the skillet
Equipment:
- 10 inch cast-iron skillet or an ovenproof skillet
- 1 qt jar or Bowl & Whisk
Condiments:
- Butter
- Lemon
- Maple Syrup
Instructions
-
Preheat oven and skillet for 15 minutes at 450°F.
-
Add 3 eggs, 1 Tbsp sugar, 1 tsp vanilla extract and a pinch of salt to a jar, close with a lid and shake for about 30 seconds. Now add 1/2 cup milk and 2/3 cup flour and shake for about 1 minute until all ingredients are well mixed together. Let rest for about 10 minutes.
-
Remove the hot skillet from the oven and spray with a nonstick spray, or put 1 tbsp of butter and melt it, then swirl the pan around to coat evenly with butter. Shake the batter one more time and pour the batter in.
-
Put back in the oven and bake for 15-20 minutes until the edges are well puffed and browned.
To serve:
-
Pour maple syrup, lemon juice and some melted butter all over the pancake. Cut into wedges and serve.
To eat:
-
Cut into thinner wedges, roll with a fork, then dunk the roll into the syrup and eat.
Recipe Notes
!To make in a bowl:
Add ingredients to a bowl and whisk everything together until smooth and homogenous.
!To prepare ahead:
Make the batter a day ahead and leave in the fridge until ready to bake.
NOTE: the batter can be used to make 2 thinner pancakes or one thick one. Make sure to add more butter to the skillet the second time as well, if you choose to make 2.
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Marina | Let the Baking Begin
You’re recipes are very inspiring!