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Photograph of German Pancake with Blueberry Compote, Natural Yoghurt and Maple Syrup

German Pancake with Blueberry Compote, Natural Yoghurt and Maple Syrup

German Pancakes - a heavenly combination of golden brown, puffed up, light and crispy sides with a thicker base, to absorb all the delicious added ingredients, sauces and flavours. Serves 2 - 3

Course Breakfast, brunch, Dessert
Cuisine American
Keyword blueberry sauce, maple syrup, pancake, yoghurt
Prep Time 5 minutes
Cook Time 15 minutes
Author Susan

Ingredients

  • 60g/4 tablespoons unsalted butter
  • 120g plain/all-purpose flour
  • 1 tablespoon caster sugar
  • ¼ teaspoon fine salt
  • 240ml milk
  • 4 large eggs

Toppings: (See Recipe Notes for other ideas.)

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. 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.

  3. Melt the butter in a microwave or saucepan and set on one side.

  4. Weigh the flour, sugar and salt into a large mixing bowl.

  5. Measure the milk into a measuring jug or a small bowl, add the eggs and half the butter and mix well.

  6. 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.

  7. 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.

  8. 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.

  9. Serve IMMEDIATELY on warmed plates. I like to put some of the toppings in the centre of the pancake and serve the remainder separately. Alternatively, serve all the toppings separately and just sprinkle with icing sugar.

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons
  • mixing bowl and balloon whisk
  • measuring jug
  • small bowl to melt the butter and pastry brush
  • 26cms/10in round skillet, 5cms/2in deep a or round baking dish - not loose bottomed

Quantities per egg, if you would like to increase the mixture:

  • 30g plain/all-purpose flour
  • ¾ teaspoon caster sugar
  • large pinch of salt
  • 1 large egg
  • 15g/1 tablespoon butter, melted
  • Bear in mind - it will take longer to cook with a larger mixture

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.