By: Megan J
German pancakes are one of the simplest pancakes to make, plus they are absolutely delicious. The buttery goodness of these pancakes will surely hit the spot and please any crowd. These pancakes are traditionally made in a Pyrex 9×11 baking dish. However, since we have a new addition to the Camp Chef line, we thought we would try them out in the new 13″ Square Dutch Oven.
- 9 Tablespoons Butter
- 9 Eggs
- 2 ¼ Cups Flour
- 2 ¼ Cups Milk
- ¾ Teaspoon Salt
Preheat the oven to 400 degrees.
While the oven is preheating, add 9 Tablespoons of butter to the Square Dutch Oven and insert into oven. The butter will melt as the oven preheats. Make sure to watch the butter closely to prevent it from burning. You may need to swirl the butter around the bottom of the Dutch Oven to ensure the entire surface is covered with butter.
Mix the eggs, flour, milk, and salt together with an electric mixer or a Wisk.
The batter should be thin and free from clumps.
Once the butter is melted and the oven is preheated, pour the batter into the hot butter. Make sure to pour the batter into the center of the Dutch Oven.
Bake at 400 degrees for 20 minutes. The pancakes will expand and turn golden brown.
Once the pancakes are done, top them off with your favorite toppings. We used maple syrup and powdered sugar, but fruit would taste amazing on these pancakes.
I was amazed at how well these pancakes turned out in the Square Dutch Oven. They were cooked evenly throughout and browned to perfection. The office devoured them instantly and couldn’t get enough of them. My family makes German pancakes every year for Christmas morning. We love them because they are so easy to make, and taste fantastic! One benefit of these pancakes is that while they are baking you can prepare the rest of the meal so everything is done at the same time. German pancakes are the perfect addition to any holiday breakfast!
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