German Pancakes Recipe (+VIDEO) - The Girl Who Ate Everything (2024)

FAQs

Why are my German pancakes not fluffy? ›

The center of a German Pancakes is supposed to be flat. If the edges are flat, then it likely is a result of either the oven or the pan not being hot enough. It the dish isn't hot, then steam won't be created when the batter is poured into the pan, and instead, the batter will set and bake evenly.

A Dutch baby pancake, sometimes called a German pancake, a Bismarck, a Dutch puff, Hooligan, or a Hootenanny, is a dish that is similar to a large Yorkshire pudding.

600 BC - The first recorded mention of pancakes dates back to ancient Greece and comes from a poet who described warm pancakes in one of his writings. 1100 AD – Shrove Tuesday (Pancake Day) becomes a traditional way to use up dairy products before lent – the pancake breakfast is born.

Our prehistoric ancestors just may have eaten pancakes.

Analyses of starch grains on 30,000-year-old grinding tools suggest that Stone Age cooks were making flour out of cattails and ferns—which, researchers guess, was likely mixed with water and baked on a hot, possibly greased, rock.

Baking soda is essential for baked goods, but baking powder is really what makes pancakes and biscuits rise and become so super fluffy. Double-acting baking powder, which is the kind that you'll find in the grocery store, produces bubbles in two ways: when it is mixed with wet ingredients and then when it gets heated.

In the South, pancakes are interchangeably called hotcakes, griddlecakes, and flapjacks, though British flapjacks are made with rolled oats cooked in the oven.

In both the US and UK, the term hotcakes is used as a synonym of pancakes.

Crêpes are an ultra-thin pancake common in France that can be made sweet or savory, typically rolled or folded with a variety of fillings from jam or Nutella to ham and cheese to seafood.

Accused of engaging in racial stereotyping, it was rebranded from Aunt Jemima to Pearl Milling Company by its current owner, PepsiCo, in 2021.

Generally, pancakes are wide and have a fluffy texture, whereas the hotcakes tend to be thicker and denser.

Why are eggs in pancakes? ›

Eggs are a crucial ingredient. They provide the cakes with the structure to hold light bubbles. Eggs also give the batter additional, richer flavor from the yolk fat. If you add too many eggs, you'll have “pancakes” that look more like custard or crepes.

France – Crêpes

You can't possibly make a list of the world's best pancakes and not include France. Crêpes are unavoidable throughout the country. There are two main types of French crêpes – sweet ones (crêpes sucrées) and savoury ones (crêpes salées). Savoury crêpes are commonly known as 'galettes'.

The first is that heat hasn't yet evenly distributed across the surface of the pan when the first dollop of batter is added. The centre of the pan will invariably be hotter than the edges and there will be hot spots – especially with thin pans or with pans that are too big for the burner or hob.

Pancakes are a good source of riboflavin, calcium, and iron. However, they're relatively low in protein and fibre and high in carbohydrates and sugars. How can I make traditional pancakes healthier? It's fairly easy to make traditional pancakes a bit healthier.

Overmixing the batter can cause the gluten in the flour to overdevelop, leading to a dense pancake. Batter Not At Room Temperature: Ingredients that are not at room temperature can cause the batter to be too dense. Make sure all ingredients, including the eggs and milk, are at room temperature before making the batter.

Making pancake and waffle batter ahead of time is a huge no-no and will lead to flat, dense results every time. Even letting your batter hang out for just a few minutes after you've mixed it before you start ladling it onto the griddle will lead to less fluffy results.

Baking powder

The reaction shows the acid and base reacting to form carbon dioixide bubbles, water, and Na+ ions. These bubbles get trapped in the batter and start to increase the volume. This is essential for making the pancakes light and fluffy in texture.