For the past 4-6 months I’ve been strictly using wheat flour in all my recipes, no matter what it is. I use it when making a roux, when baking and more. The only recipe that gave me fits was my German Pancake (or “bubble pancakes” as my kids call them) Recipe. It took a lot of trial and error, but I FINALLY mastered the art of making whole wheat german pancakes and thought I’d share:
Whole Wheat German Pancake Recipe:
- 6 tbsp butter (melted)
- 1 c. wheat flour (freshly ground is best)
- 1 c. milk
- 6 eggs
- 1/4 tsp salt
- 1/2 tablespoon dough enhancer
Whisk all ingredients together (I generally mix all the wet ingredients together first and then add in the dry ingredients). Pour batter into a well-greased (spray it like crazy with Pam) glass baking pan. Bake for 15-20 min. at 400 degrees.
The secret ingredient is the dough enhancer. I use the Blue Chip Baker brand. It’s a soy-based product and so it’s not something that’s made with a lots of additives and stuff that’s bad for us. I use dough enhancer anytime I’m cooking with wheat and LOVE it! It takes a whole wheat recipe from being flat and heavy and makes it light and airy, similar to the results that come when using white flour.
The other secret is the glass pan. I often put it in my smaller rectangular size (around 8×10″) so that it gets really thick and tall. This makes it so the batter rises better and the whole things tastes a lot more moist.
This German Pancake Recipe is my son’s favorite, especially. I serve these with homemade applesauce over the top – YUM!
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I cooked this up this morning after reading your post and it was delicious! Thanks for sharing it. I love to use my whole wheat flour but I hadn’t tried it in German pancakes.
I also liked your post about eating well to feel your best for pregnancy. It was a great reminder to get back to drinking raspberry tea and green smoothies. I’ve been feeling dizzy this week and low energy- it can be hard to stay on top of it with a nursing baby and the busyness of homeschooling multiple children. I wish you the best with your pregnancy and your soon-to-be little one. :-)
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Tried this , but made modifications. Had not dough enhancer, so replaced with 1 tablespoon wheat gluten and 1/4 teaspoon ginger – and melted the butter in the glass dish while preparing the dough and brushed the side of the dish before pouring it in. EXCELLENT – thanks for the idea of the dough enhancer – these are finally the way i wanted them.
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