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Dessert

German Pancakes

A large pancake made with French pancake batter, butter, and lemon, baked and served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Butter and lemon are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 41,227 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

German Pancakes

Oven, in the book's wordsA brisk oven

Ingredients

Directions

The book says “a brisk oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Prepare the batter as for French pancakes.

  2. Butter a 12-inch diameter, 1.5-inch deep iron pan.

Cook

  1. Place the pan on a hot stove and pour all the batter into it.

  2. Cook for 3 minutes, then transfer to a 400°F (200°C) oven for 7 minutes.

Serve

  1. Carefully slide the pancake onto a hot dessert dish and serve with lemon pieces.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Batter for french pancakes
Sets as it cooks, forming the pancake's body and its light, puffed structure.
Butter
Adds fat for flavour and helps the pancake brown and release from the pan.

The step that matters

Pour the batter into a hot, buttered pan. Batter needs a hot pan so it sets quickly and rises at the edges. In a cold pan it spreads thin and sticks.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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