Whole Wheat German Pancake


1/2 cup whole milk
1/4 teaspoon salt
1 tablespoon unsalted butter
1/2 lemon


Preheat oven to 425 degrees.
Place eggs, milk, flour, vanilla, and salt into a blender. Whirl it around until it's well-mixed, about 1 minute.
Melt butter in a 9-10" cast iron skillet over medium-low heat.
Pour pancake mix into skillet and pop it into the oven. Bake for 12-15 minutes, until the edges are golden brown and pulling away from the sides.
Remove from oven and use a large circular spatula to scoop it from the skillet onto a plate.
Sift powdered sugar over the top.
Squeeze the juice from half a lemon all over the pancake.
Cut in half to make 2 yummy servings, or just be romantic and share off the same plate.




lissa003's picture

This recipe turned out great I needed a new breakfast recipe! I used olive oil instead of butter because I have cut butter out of my diet and it worked fine! Instead of powdered sugar on top I just put fresh berries!


There's a 24-hour dive here in my town that serves the greatest breakfast food known to man... German Pancakes. The waitress brings your pancake out, open-faced on a plate, with about a cup of powdered sugar heaped on top. Then, she dresses it tableside by squeezing a full lemon's worth of juice over it, folding it up, and cutting a criss-cross pattern over the top, from whence - if you're lucky - a lovely ribbon of steam will escape. Then she plops it down in front of you, and goes outside for a cigarette.
I love these German Pancakes so much that, even during my vegan days, I would sneak over to the dive about twice a year to enjoy one.
So, I have attempted here to "healthify" the German Pancake. I reduced the sugar, and replaced the all-purpose flour with whole wheat pastry flour. The verdict?? YUM! The texture is slightly more bready than a traditional German Pancake, but it still tastes wonderful. It's rich and lemony, with a hint of sweetness.
You will love it!


2 servings


Thursday, June 16, 2011 - 9:36am

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