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New York, NY 10014


Cast Iron German Pancake
Chef Tony Liu of August – New York, NY
Adapted by

Yield: 6 Servings


  • 680 grams all-purpose flour
  • 20 grams salt
  • 170 grams sugar
  • 30 grams baking soda
  • 60 grams baking powder
  • 6 eggs
  • 1½ liters milk
  • 85 grams butter, melted
  • Vegetable oil
  • Mixed fruit, cooked and drained (optional)
  • Powdered sugar to garnish

Preheat oven to 400°F. Sift all the dry ingredients into a bowl and set aside.

In a separate bowl, whisk the eggs and slowly incorporate the milk. Fold the wet mixture into the dry mixture with a whisk. Add the butter and incorporate.

Place a thin layer of vegetable oil into a medium-sized cast iron pan. Heat the pan and use a ladle to portion out the pancake batter. (Optional: Put a spoonful of fruit into the middle of each pancake.)

Place the pan in the oven for about 8 minutes. Flip the pancakes carefully with a spatula, and add more oil to the pan. Return the pan to the oven for another 6 minutes. The pancake is cooked when an inserted knife tip withdraws clean.

To Serve:
Dust each pancake with powdered sugar. Serve immediately with maple syrup on the side.

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  •    Published: December 2005
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