German Pancake

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic German Pancake to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing German Pancake, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• (PICTURED ABOVE)
• renae moncur, burley, idaho
• Piping hot and puffy from the oven, this golden
• pancake made a pretty presentation for a skier’s
• theme breakfast I hosted. Served with my
• homemade buttermilk syrup, it’s an eye-opening
• treat. That easy syrup tastes great on waffles
• and French toast, too.
• 6 eggs
• 1 cup milk
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons butter, melted
• BUTTERMILK SYRUP:
• 1-1/2 cups sugar
• 3/4 cup buttermilk
• 1/2 cup butter
• 2 tablespoons corn syrup
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract
• Confectioners’ sugar
• 1 In a blender, combine the eggs, milk, flour
• and salt; cover and process until smooth.
• 2 Pour the butter into an ungreased 13-in. x
• 9-in. x 2-in. baking dish; add the batter.

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Bake, uncovered, at 400° for 20 minutes. 3 Meanwhile, in a small saucepan, combine the first five syrup ingredients; bring to a boil

Step 2: Technique & Execution

Boil for 7 minutes

Step 3: Technique & Execution

Remove from the heat; stir in vanilla

Step 4: Technique & Execution

Dust pancake with confectioners’ sugar; serve immediately with the syrup

Step 5: Technique & Execution

Yield: 8 servings (about 2 cups syrup)

Step 6: Technique & Execution

HASH BROWN CHEESE OMELET (PICTURED BELOW) jennifer reisinger, sheboygan, wisconsin I make a family-pleasing meal out of this fluffy omelet filled with potatoes, onion and green pepper