Comments on: german pancakes

By: Tracy

Tracy — Thu, 12 Apr 2012 03:02:26 +0000

I’ve made this recipe several times now and they’ve turned out great every time! Thanks for sharing!

By: Hager

Hager — Tue, 03 Apr 2012 14:28:41 +0000

Made these for breakfast today and they were a hit, my picky son tried a bite of mine and wanted more….THANK YOU. For sure a keeper and will be making it more. Read some of the comments above and think will try the variations :)

By: Mara

Mara — Thu, 29 Mar 2012 00:04:15 +0000

Just made these but savory with a leek and mushroom sauce with a touch of mascarpone I had left from something else. Very nice but next time I’ll REALLY butter the pans up something fierce, I had problems with sticking even in non-stick pans. I think I’ll also increase the recipe by a half, I love it’s popover-like quality and want more of it! I should mention that my soft butter became hard again once mixed with cold eggs and milk so mine had a bubbled up quality on the surface and not the smooth overlaps of yours, I’ll bring things to room temp next time.

By: Candyann

Candyann — Sun, 26 Feb 2012 18:44:15 +0000

I am new to oven pancakes and have been trying the different recipes online. I prefer them cooked a bit dark because the crusty edges are delicious. Some recipes call for a pre-heated pan sprayed with oil right before you pour batter in which seems to make it a lot fluffier. I make a double recipe in a stoneware bar pan with great results.

By: Zana

Zana — Sat, 18 Feb 2012 18:59:46 +0000

Hi Deb. i’t likes more like sweet omelet to me. :D

In Germany, mostly we eat Crêpes, European pancakes (if i remember, you have them on your blog)

Cheers,
Zana

By: JT

JT — Sat, 04 Feb 2012 02:51:00 +0000

They are delicious with fresh strawberries and whip cream!!! Better than syrup!

By: Barbara | Creative Culinary

Barbara | Creative Culinary — Wed, 18 Jan 2012 04:20:40 +0000

I actually do have my German grandmother’s recipe but I’m now like your mom. My kids seem to have taken every single thing I did that I thought special and sequed it into a space of no big deal. No reason to remember. Crushed!

I like mine with the traditional topping but we also love to saute some apples in butter and sugar and serve it with them on top. Yum. Mo.

By: Jennifer

Jennifer — Tue, 22 Nov 2011 00:54:13 +0000

Just recently found you website and am excited to try so many things! I gave this recipe a try over the weekend and they definitely are delicious. I will have to tweak the oven temperature next time, they were a little browner that those in your pics, but it is absolutely a “do again”.

By: Sheryl

Sheryl — Mon, 21 Nov 2011 22:53:02 +0000

I will never make normal pancakes again! I added sliced apples to the pan before pouring in the batter and sprinkled with cocoa (I didn’t have any powdered sugar). So fluffy, and the crispy edges had a croissant texture! Easy enough to cheer me up when I’m home sick from work.

By: stephanja

stephanja — Sat, 12 Nov 2011 16:35:40 +0000

Mine turned out horrible..can you help me? The butter no matter how soft would not blend. It floated in little chunks on top of the batter and when I baked them they puffed into little balls on the top of the pancake and and once i took the pancake out it was rubbery and looked like nasty cooked eggs. It also stuck horrible to the pan…I tried making a second batter with even softer butter and the same thing happened. Should I make the butter liquid before mixing? Am I supposed to beat the eggs and/or whip the batter? Also can I add vanilla? Please help!