The German pancake, also known as the Dutch Baby and a host of other names, is one of the most strange looking foods I’ve encountered so far. It’s soft, airy, light and slightly sweet— in other words, perfect in texture and flavor (at least in my opinion). But with its upwards-sloped sides and uneven wave-like texture, the german pancake looks slightly bizarre at first sight. If it’s not love at first sight, it sure is love at first taste. This recipe I adapted from a generic one. It uses less eggs, more sugar, and keeps the condiments simple. It’s quick and quite easy to make. It’s also less of a hassle than standing at the stove making individual pancakes because the german pancake just takes a hand-free 20 minutes in the oven. Since it’s still summer in San Diego (as it always seems to be), I diced some soft, juicy yellow peaches and nearly over-ripe bananas to serve next to the german pancakes.
German Pancake Recipe
1 cup soy milk
3 tablespoons granulated sugar
1/2 teaspoon salt
1 cup flour
2 tablespoons butter
4 tablespoons powdered sugar
1/2 cup sliced almonds (optional)
peaches and bananas, or other fruit, diced/sliced!
1. Preheat 400 F. Place one 15″x9″ baking dish or two 9″ cake pans in the oven with two tablespoons of butter. 2. Mix the eggs, milk, sugar, salt. I’ve done it by hand and with a blender, both work perfectly well. Add the flour, mix until fully incorporated. 3. Open the oven and carefully make sure that the butter is melted and covering the entire base of the pan(s). Pour in the batter and be careful of the hot butter! 4. Bake 20 minutes. 5. Remove from the oven, sprinkle powdered sugar and almonds on top. 6. Slice and serve with fresh fruit!