Despite having distinctly German roots on both sides of my family, I have never tasted a German Pancake until recently. I have to tell you; I feel like a major part of my childhood was missing. Also referred to as a Dutch baby, German Pancakes are a tasty breakfast dish that is basically a puffed pancake. Baked instead of made on the griddle, these really are an easy alternative for your next lazy weekend morning or the perfect addition to a Sunday brunch.
Usually made with an all purpose flour, these little beauties are gluten free as well as dairy free, which makes them a great choice for your next brunch. Honestly, there is nothing worse than having a great big family get together and realizing one of your guests can only eat a few items (like the veggie tray) because of food intolerances or allergies. The good news for anyone who is not gluten free or even dairy free is that there is virtually no difference in taste! No one will be asking you what that funny flavor is, or why do these taste different? Fantastic!
Now, you may be wondering why I would replace half of the Hodgson Mill Gluten Free Baking Flour with Hodgson Mill Coconut Flour. Recently, I have discovered some abnormalities with my blood sugar levels and have decided to take the bull by the horns and nip this problem in the bud while I still can. Coconut Flour is a low glycemic index ingredient, which helps to prevent blood sugar spikes. It’s a small change and I have been interested in exploring baking with coconut flour for some time, so this recipe gave me the perfect excuse to start experimenting. I have to say that I was pleasantly surprised at how easy this small switch was and hope to be using higher amounts of Hodgson Mill Coconut Flour in future baked goods.
But, all health talk aside, these really are a fun breakfast treat to make with kids. From measuring to mixing, you don’t need to worry about little hands being burned on the griddle because these are baked up nice and fluffy in the oven. Don’t be surprised if you find your little ones staring into the oven watching the pancakes puff up, it really is rather amazing! And if you are feeling extra fancy, you can add a little sliced apple rose or fresh fruit on the top of each German Pancake as it bakes.
Served with honey or warm maple syrup, these bite-sized breakfast bakes are going to be the hit of your next brunch or a welcome way to start any day with nice, big cup of coffee.
1. Preheat oven to 375, place muffin tin in oven to heat up
2. In a medium mixing bowl, mix together flours, sugar, salt, eggs, and milk. Mix until smooth and well combined
3. When muffin tin is completely warmed, pour even amounts of melted butter into each muffin compartment and pick up and tilt the tin to evenly coat the bottom of each compartment.
4. Fill each muffin tin compartment ½ full with pancake batter.
5. Place in the oven and bake for 20 minutes or until the edges are slightly browned and the top are a light golden color. Remove from muffin tin and enjoy immediately!
Note: If adding apples, let bake or 5 minutes and then remove to add apple slices. Place back into oven to continue baking.
Makes 12-16 muffin-sized pancakes
Adapted from tasteofhome.com
You can find Gluten Free German Pancakes and other recipes from Hodgson Mill by visiting the Recipes page.