German Pancakes
Ingredients:
All preferably at room temperature, however this is not vital.
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- 3 large eggs (break into a bowl)
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½ cup Plain flour (You can use GF flour too)
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½ cup Milk of your choice (I used Almond or Macadamia for mine, and regular milk for those who are not dairy free)
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1 Tblsp White sugar
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Pinch of salt
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Pinch of nutmeg
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Pinch of Cinnamon
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½ tsp Vanilla extract
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¼ Cup Butter, cubed (I used Nuttelex)
Method: Preheat the oven to 200 degrees
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Add all the batter ingredients, except butter, into a bowl. Whisk until mostly smooth. Scrape down sides with a spatula.
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Using a stick mixer, blend the batter together into a smooth consistency. Then blend further until mixture is light and foamy.
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Add your choice of butter to a baking dish, glass or ceramic receives the best results. Place it in the oven.
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Once the butter has melted, remove the dish from the oven and pour in the prepared batter. DO NOT stir this. Place the dish back into the oven. Centre rack will achieve the best results
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Bake this for approximately 20 minutes, or until the pancake has puffed up. The pancake should be golden brown around the edges and light golden brown in the centre. Without opening the oven door, reduce the temperature to 160 degrees and bake for another 3-5 minutes.
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Remove the baking dish from the oven. Allow to cool slightly.
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Remove the pancake from the dish, I used an egg lifter for this, move it along the sides of the dish causing it to come away.
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Fold the two sides of the pancake to meet in the centre and the two ends, making it parcel shaped. Sprinkle the top with icing sugar. Add your choice of toppings. I like to add fresh berries with extra icing sugar on top and vegan ice cream or whipped cream for those who can have it.