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German Strawberry Pancake

German Strawberry Pancake


  • 3 eggs, separated
  • 2 tablespoons sugar (7/8 oz)
  • 1/2 cup whole milk or light cream
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla
  • 1 tablespoon butter, melted (1/2 oz)
  • 1/3 cup unbleached all-purpose flour (1 1/2 oz)
  • Filling
  • 1 tablespoon butter (1/2 oz)
  • 1 tablespoon corn syrup
  • 1/4 cup sugar (1 3/4 oz)
  • 1 pint fresh strawberries, washed, hulled and sliced in half (10 1/2 oz)
  • 1 teaspoon lemon juice
  • 1/4 teaspoon cinnamon
  • 1-2 tablespoon creme fraiche or sour cream (for topping)


  1. For the pancake batter: Place the egg whites in a clean bowl and whip them until frothy; add the
    sugar and whip until soft peaks form then set aside.
  2. In a medium mixing bowl, whisk together the egg yolks and milk/cream, then add the salt, vanilla,
    melted butter and flour, whisk until smooth.
  3. Heat a 10-inch pan with heatproof handle over medium-low heat (an omelet pan or cast iron
    skillet works well).
  4. Spray the pan with non-stick vegetable oil spray, or rub it with a bit of vegetable oil.
  5. Gently fold the egg whites into the batter.
  6. Pour it into the heated pan, and swirl the pan gently, let it cook for about 3 to 5 minutes, until the
    bottom is light brown.
  7. Transfer the pan to a preheated 350°F oven and bake the pancake for 10 to 12 minutes, until it’s
    puffy and set.
  8. For the filling: While the pancake is baking, melt the butter in a small skillet, then add corn syrup
    and sugar and bring the mixture to a boil.
  9. Add the strawberries, lemon juice and cinnamon; Stir to coat the strawberries with the sauce,
    then remove from the heat.
  10. Remove the pancake from the oven, and slip it onto a serving platter.
  11. Spread the strawberries over one half of the pancake, then fold it over to cover the filling (as
    you’d fold an omelet).
  12. Serving: Dust with confectioners’ sugar, and garnish with a dollop of sour cream or creme fraiche
    and serve immediately.

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