Whole-grain german pancakes with butter and milk
Whole-grain German pancakes are a nutritious breakfast made with whole-grain flour, eggs, and milk, resulting in a hearty texture. Baked in a bubbling butter base, they are golden, puffed, and satisfying.
Cook time 40 min
Prep time 15 min
Ingredients:
1/4 cup butter1 cup whole-grain wheat flour
1 cup milk (2% fat)
6 eggs
1 dash salt
Whole-grain German pancakes are a nutritious and delicious breakfast option. Made with whole-grain wheat flour, they offer a hearty texture while being rich in fiber and nutrients. This recipe blends the richness of butter and the protein-packed goodness of eggs, making it both satisfying and wholesome. Let's dive into how to make these flavorful pancakes with just a few simple ingredients.
Instructions:
- Preheat your oven to 425°F (220°C).
- While the oven is heating, place the whole-grain wheat flour, milk, eggs, and salt in a blender or a large mixing bowl.
- Blend or whisk vigorously until the mixture is smooth and free of lumps. The batter should be quite thin.
- Place the butter in a 9x13 inch (23x33 cm) baking dish.
- Put the dish in the preheated oven for a few minutes until the butter is completely melted and bubbling, but not browned.
- Remove the baking dish from the oven carefully.
- Pour the batter directly into the hot melted butter in the baking dish. The heat from the melted butter will start cooking the edges of the batter immediately.
- Place the baking dish back in the oven.
- Bake for 20-25 minutes until the pancake is puffed up and golden brown on the edges.
- Remove from oven and let it cool slightly. The pancake will deflate a bit as it cools, which is normal.
- Cut into squares and serve immediately while warm.
And there you have it—delicious whole-grain German pancakes that are both healthy and hearty. These pancakes are perfect for a nutritious breakfast or even a light dinner. Serve them hot, topped with your favorite fruits, syrup, or a dollop of yogurt for a complete meal. Enjoy your meal!
Whole-grain german pancakes with butter and milk FAQ:
Bake the pancakes for 20-25 minutes at 425°F (220°C) until they are puffed up and golden brown on the edges.
The pancakes are done when they are golden brown on the edges and puffed up in the center. A toothpick inserted in the center should come out clean.
Yes, you can store leftover pancakes in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.
You can substitute whole-grain wheat flour with all-purpose flour or a gluten-free flour blend, but the texture and flavor may differ.
A 9x13 inch (23x33 cm) baking dish is recommended for this recipe to ensure even cooking and proper puffing of the pancake.
Tips:
- Preheat the oven: Make sure to preheat your oven to 400°F (200°C) before you start preparing your pancake batter to ensure an even and consistent bake.
- Melt the butter: Melt the butter in a cast-iron or oven-safe skillet in the oven while it preheats. This not only melts the butter but also warms the skillet, which helps the pancake puff up nicely.
- Blend the ingredients: To get a smooth batter, blend the eggs, milk, flour, and salt in a blender until fully combined. This helps incorporate air into the batter, giving you a fluffier pancake.
- Use room-temperature ingredients: For best results, use room-temperature milk and eggs. This helps the batter come together more smoothly and results in a better rise.
- Do not over-mix the batter: Blend the ingredients just until combined. Over-mixing can make the pancakes tough.
- Serve immediately: German pancakes are best enjoyed fresh out of the oven. They tend to deflate as they cool, so serve them immediately after baking for the best texture.
- Experiment with toppings: Feel free to experiment with various toppings such as fresh berries, powdered sugar, honey, or a squeeze of lemon to enhance the flavor of your pancakes.
Nutrition per serving
6 ServingsCalories 240kcal
Protein 11g
Carbohydrates 16g
Fiber 2.12g
Sugar 2.23g
Fat 14g
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