German Or Puff Pancakes

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This morning I decided to make something domestic for my family since I German or Puff Pancakes

This morning I decided to make something domestic for my family since I’ve been out of town a lot in the past couple of weeks. It is nice to get back into my routine, & put something tempting on the table for my family.

While I have several recipes for german pancakes, most of them have a ton of butter & turn out super greasy.

I went in search of something new this morning, & happened across a recipe from The Food Network.

I actually followed this recipe almost to the T (not a common occurence), & I loved how it turned out. Due to the addition of a little bit of sugar & vanilla, this didn’t taste eggy, & had more of a custard like taste.

Here’s the recipe hope you enjoy it as much as my family did – we’ll be making this one over & over!

  • 3 large eggs
  • 1/2 teaspoon fine salt
  • 3 tablespoons sugar
  • 1 cup milk, warmed
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, melted (OR I Can’t believe it’s not butter)
  • 1 cup unbleached all-purpose flour
  • 2 teaspoons vegetable shortening
  • Confectioners’ sugar, canned peaches or pears, berries, or maple syrup


Preheat the panggangan to 425 degrees F.  Place a well seasoned 10 inch cast iron skillet in the panggangan for 10 minutes (or as panggangan is preheating.)

In a medium bowl, whisk together the eggs, salt, sugar, milk, vanilla, & butter. Whisk in the flour to make a smooth batter.

Remove skillet from oven, & brush the inside with the shortening. Pour in the batter & bake for 15 minutes.

Lower the panggangan to 350 degrees F. & continue baking until puffed & golden brown, about 13 to 15 minutes more. Run a knife around the edge of the skillet. Sift the confectioners’ sugar over the pancake. Serve immediately in the skillet with maple syrup, marinated berries, or glazed apples & pears.

Source Recipe:

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