The Best Savory German Pancake Recipe
This recipe is packed full of simple ingredients including tons of fresh vegetables and protein from the meat and eggs!
Equipment
- 13x 9″ baking pan ( or 8×8″ cast iron skillet)
- Bowl
- Liquid measuring cup
- Dry measuring cups
- Teaspoons
- Silicone spatula
- Whisk (or immersion blender)
- Cutting board
- Chef Knife
Ingredients
- 1 cup Flour
- 2 cups Milk
- 1/4 cup Butter
- 4 Eggs
- 1.5 tsp Salt
- 2 cups Fresh chopped veggies I love doing a mix of spinach and asparagus from my garden
- 1/4 cup Parmesan cheese
- 1 cup Chopped ham lunchmeat or any meat you'd like sausage, ham, even salami are all good options!
Instructions
- Preheat oven to 400 degrees
- Add cold butter to 13×9″ baking pan and place the pan in the oven
- In a bowl add flour and salt. Whisk together
- In liquid measuring cup whisk together milk, eggs, and parmesan cheese
- Combine dry and wet ingredients by pouring liquid mixture into dry mixture and whisking together until smooth, thin batter forms
- Thin slice meat and veggies and fold into the batter
- Slowly pour batter into hot pan with melted butter from oven
- Bake 22-25 minutes until golden and edges are fluffy
- Remove from oven and serve right away with favorite toppings or plain!
Notes
Tip: I like to use an immersion blender to combine the wet and dry ingredients. It makes a super smooth batter in no time!
How To Store German Pancakes: Store any extra German pancakes in airtight container in the refrigerator for up to 3 days. Reheat before eating. They can be reheated in the microwave or a warm oven.