Faith Kennedy
4
10 minutes
20 minutes
530
German
Breakfast
There’s something wonderfully simple about a plate of homemade German pancakes. They’re thin, tender, and lightly crisp around the edges, less fluffy than an American pancake and perfect for stacking, folding, or topping with whatever you have on hand.
For this version, we’re keeping things classic: a simple, lightly sweetened pancake cooked in butter on the Lancaster No. 8 Griddle, then topped with a warm berry compote made with fresh lemon and a touch of vanilla.
Add the berries, sugar, lemon juice, and lemon zest to a small saucepan over medium heat. Cook for 6–8 minutes, stirring occasionally, until the berries soften and release their juices and the mixture becomes slightly syrupy.
Remove from the heat and stir in the vanilla. Set aside.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla.
Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Don't over-mix, the batter should be smooth but still have a few small lumps.
For an even thinner German pancake, add an additional 1–2 tablespoons of milk until the batter is slightly more fluid.
Preheat your Lancaster No. 8 Griddle over medium heat for several minutes.
Add a small amount of butter to the griddle. Once melted and lightly foaming, pour about ¼ cup of batter onto the cooking surface for each pancake.
Cook for about 2–3 minutes, until bubbles begin to form across the surface and the edges look set. Flip and cook for another 1–2 minutes, until golden brown.
Repeat with the remaining batter, adding a little more butter to the griddle as needed.
Stack the warm pancakes and spoon the berry compote over the top. Finish with powdered sugar, fresh berries, and a squeeze of lemon.
Serve with maple syrup if you'd like a little extra sweetness.
There’s something wonderfully simple about a plate of homemade German pancakes. They’re thin, tender, and lightly crisp around the edges, less fluffy than an American pancake and perfect for stacking, folding, or topping with whatever you have on hand.
For this version, we’re keeping things classic: a simple, lightly sweetened pancake cooked in butter on the Lancaster No. 8 Griddle, then topped with a warm berry compote made with fresh lemon and a touch of vanilla.
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