In 1993 my parents took me and my sister to America and on our first morning we ventured into a diner, like we’d seen in the movies, where I ordered a German pancake. A gloriously puffed pancake, the size of a dustbin lid, arrived covered in a flurry of icing sugar with a whole lemon quartered on top. It was enough food for four people and now I make it for a family breakfast where it’s met with great delight. Everyone tears off a piece and smothers it in fruit, jam, syrups and spreads.
Serves 2 Adults & 2 Kids
150g plain flour
3 tsps sugar
20ml veg oil
2 tsp vanilla extract
pinch of salt
use a 20×25 to 25×30 pan – any bigger and it will be too thin, smaller and it will be thick
- Pre-heat the oven to 220° (200° fan) with a shelf on a medium low shelf. Once the oven is hot put the butter and oil into a pan (keep the pan size between 20×25 and 25×30) then into the oven while you prepare the batter.
- Put the flour, sugar, salt, eggs, vanilla essence and milk into a mixing bowl and use an stick blender to whisk until smooth. Carefully lift out the scorching hot pan and close the oven door then pour the batter into the tin and return to the oven for 20 minutes.
- Watching the pancake rise like a mighty Yorkshire pudding is mesmerizing. It might deflate a little as you open the door but rest assured you will get crispy edges and a gloriously squidgy middle. I dust the pancake with a little icing sugar then serve it whole at the table where everyone tears off a piece and adds their choice of toppings.
Ideas for Toppings