Light and fluffy golden-baked German pancakes are best enjoyed for breakfast with a sprinkling of powdered sugar, and a drizzling of syrup and melted butter topped with berries of your choice.

The batter is cooked on a cast-iron skillet on a stovetop and then finished off in the oven.

Contrary to its name, German Pancakes is actually an American recipe, and has its origins in the United States and not Germany.

This recipe is the same as Dutch Baby or Dutch Baby Pancakes. The reason why it’s called Dutch Baby is because German is Deutsch and the sound is similar to Dutch and it was probably misspelled as Dutch.

Ingredients

• 3/4 cup all-purpose flour
• 3 large eggs
• 3/4 cup whole milk
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, melted
• 1 tablespoon powdered sugar for dusting
• 1 cup strawberries, sliced into halves
• maple syrup or buttermilk syrup
• 2 tablespoons melted butter, for serving, optional

Method

1. Preheat the oven to 230ºC.
2. In a blender, combine the flour, eggs, milk, and salt. Blend until smooth with no lumps for about 20 seconds.
3. In a 25 cm cast-iron skillet, heat two tablespoons of melted butter over high heat until foamy.
4. Add the batter and immediately put the skillet in the oven. Bake until the pancake is golden brown in colour and puffed up, about 18 minutes.
5. Remove from the oven, add the strawberries in the centre of the German Pancake and dust with powdered sugar.
6. Serve with maple syrup or buttermilk, and melted butter.

This recipe first appeared in Rasa Malaysia.

Low Bee Yinn is a food blogger and cookbook author.