Simply Sweet Allison makes a German pancake

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber while oat flour is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and can be healthier, while margarine is often more affordable.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar offers a lower glycemic index, while granulated sugar is typically cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories, while soy milk is often less expensive.

Preheat the oven to 400°F (204°C).

Add 1/2 cup of butter to a pan and place it in the oven to melt.

In a blender, combine 1 and 1/3 cup of flour, 2 cups of milk, 4 eggs, 4 tablespoons of sugar, 1 teaspoon of vanilla extract, a dash of almond extract, and a pinch of salt.

Blend the ingredients until well mixed.

Carefully remove the pan from the oven to check if the butter is completely melted.

Pour the batter into the pan over a metal spoon or spatula to avoid splashing the hot butter.

Return the pan to the oven and bake for 20 to 30 minutes until the pancake has lifted on the sides and the middle has a crepe-like texture.

Remove from the oven; the edges should be crispy and the middle slightly jiggly.

Top with fresh squeezed lemon juice and powdered sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens