Sunday, January 17, 2016

German Pancake for One

What does it take to inspire a busy food writer to post on her blog? For me, it was the windfall of new kitchen items I received for Christmas, thanks to my wonderful mom who shopped via my Amazon wish list.

I picked these items based on their rankings by the folks at Cook's Illustrated magazine, who are also responsible for the America’s Test Kitchen and Cook's Country television shows. Anything I’ve ever bought based on their recommendations, be it a gadget or ingredient, has never been a disappointment.

Mom’s generosity gave me:

A Victorinox chef’s knife, which cuts like a dream and feels wonderful in my hand.

Cuisipro Stainless Steel Measuring Spoons, which fit perfectly into a spice jar or tin.

A Vollrath baking sheet…just like all the pros have on television.

T-fal Professional Non-Stick Fry Pan…also makes me feel like a pro.

Nordic Ware Naturals Nonstick 9-inch Cake Pan.  

To test out my new cake pan, I decided to make a German pancake. Most recipes are made in a skillet, but I saw this one on the Smitten Kitchen blog made in a pan.

I love pancakes, but most recipes make more than this one person can eat for breakfast. This is the perfect alternative. Plus, it’s easy to make. Just mix the batter in a blender (or, since I don’t own one, with a hand blender), pour it into the cake pan, and bake.

There are many topping options for a German Pancake. Berries, sautéed apples, a sprinkling of powdered sugar, and whipped cream are common choices, but I went with the traditional pancake condiments of butter and real maple syrup.   

German Pancake for One

1 tablespoon unsalted butter, softened
1/3 cup flour
2 teaspoons sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon salt
2 eggs
1/3 cup milk
1/4 teaspoon vanilla

Preheat the oven to 400 degrees F. Place a 9-inch cake pan into the oven to get hot.

In a small bowl, whisk together the flour, sugar, cinnamon, nutmeg, and salt. Set aside.

Place the eggs into a blender and mix until light yellow fluffy, about 1 minute. Add the milk, vanilla, and flour mixture. Blend until well mixed, about 1 more minute.

Working quickly, remove the cake pan from the oven. Place the softened butter into the pan and use a pastry brush to coat the bottom and sides with the melting butter. Pour in the batter from the blender, and return the pan to the oven. Bake for 20 minutes, and then reduce the heat to 350 degrees F. Bake for another 5 to 10 minutes, or until the pancake is golden brown.

Remove the pancake from the pan onto a plate. Serve with favorite topping. 


  1. I need to try this just for fun and eating of course! Thanks for sharing. I always need recipes for 1.

    Wishes for tasty dishes, Linda

  2. Looks wonderful! There is nothing like a new fry pan ... that perfect surface with no sticking! Yippee!