German Pancake with Blueberry Compote, Natural Yoghurt and Maple Syrup

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German Pancakes – a heavenly combination of golden brown, puffed up, light and crispy pancake sides with a thicker base, to absorb all the delicious added ingredients, sauces and flavours. This is one of my favourite easy, weekend breakfasts or brunch. Why not try something different this Shrove Tuesday?

Rather like a richer, every so slightly sweet, huge Yorkshire pudding, a German pancake (also known as a Dutch Baby) can be served simply with sugar and lemon juice, or let your imagination run riot. I’ve served it here with a blueberry compote, some natural yoghurt and maple syrup. Some other fabulous toppings include:

• fresh fruit, such as banana, mango, raspberries, strawberries, pineapple, passion fruit.
• any cooked fruit – try spicy plums at Christmas, or cinnamon apples, rhubarb, gooseberries.
• any fruit yoghurt of your choice.
• add some sausages and/or bacon and maple syrup.
• Nutella and banana.
• Serve some nuts and seeds with the yoghurt.
• Use honey instead of maple syrup.
• Lemon juice and caster sugar – try adding some lemon rind into the batter as well.
• 5 minutes before it has finished cooking, very quickly sprinkle on some grated cheese and some throw in some halved cherry tomatoes. Add some shredded basil when it comes out of the oven.

The options are endless, and more often than not, are dictated by what you have in the fridge or cupboard and want to use up!

It also makes a greats dessert!

Alternatively, it also makes a delicious dessert; serve loaded with fruit and ice cream or try fresh cream or cheese. Think:

• cooked apples with cinnamon and caramel ice cream.
• cooked hot gooseberries and elderflower with vanilla ice cream
• fresh sliced bananas with chocolate ice cream and chocolate sauce or chocolate curls
• add lemon rind to the batter and serve with mashed or lightly cooked raspberries and mascarpone cheese swirled with lemon curd.

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German Pancakes or Dutch Baby

This style of pancake became popular in the US, initially in the American-German community, at the turn of the 20^th century. The title ‘Dutch’ does not refer to Holland but instead, it is thought that it actually comes from the German word for German – ‘Deutsch’, which over time became pronounced as Dutch. Interestingly the German community in Pennsylvania became known as the Pennsylvania Dutch. Other names for this pancake include Dutch Puff, Hootenanny and the Bismarck. The first time I came across this recipe it was called a German Pancake so I have stuck with that although I see it, most commonly being referred to as, a Dutch Baby. Interestingly, I have never had this style of pancake in Germany, or the Netherlands or Austria, for that matter.

Whatever you want to call it, I love, love, love this recipe for its ease and simplicity! This one serves 2 – 3 people but you can increase the quantities and cook it in a larger pan, if you are cooking for more people. It is certainly a lot easier than standing over the hob cooking a pile individual pancakes, normally, whilst everybody else eats them! The pancake needs to be served IMMEDIATELY – as soon as it comes out of the oven, it will start to deflate, so make sure all your additional ingredients are prepared and everybody is sat at the table ready to eat it pronto!

How to make a German Pancake

Collect all your ingredients together:

• unsalted butter
• plain/all-purpose flour
• caster sugar
• fine salt
• milk
• large eggs

Topping:

• blueberry compote
• natural yoghurt
• sieved icing sugar
• maple syrup

How to make and cook this baby!

1. Preheat your oven to Fan 200°C/220°C/425°F/Gas 7 and at the same time, put your skillet or baking dish in the oven to heat up whilst you prepare the batter.
2. Melt the butter in a microwave or saucepan and set on one side.
3. Weigh the flour, sugar and salt into a large mixing bowl.
4. Measure the milk into a measuring jug or a small bowl, add the eggs and half the butter and mix well.
5. Add the wet ingredients to the dry and mix gently with a balloon whisk – do not over-mix. It is OK to have a few small lumps of flour.
6. Take the skillet/baking dish out of the oven (be careful – it will be very hot) and put the remaining 2 tablespoons melted butter into the bottom of your cooking dish (it will sizzle so wear an apron!) making sure it is spread evenly over the base and sides.
7. Pour in the pancake batter and bake for 15 – 18 minutes, until the centre is a golden brown and the edges, risen, crispy and slightly darker golden brown.
8. Serve IMMEDIATELY on warmed plates with the toppings of your choice.

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Made this recipe?

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