German Fruit Pancake with Mixed Berry Syrup-St. Louis – a delicious recipe with eggs, milk, salt, sugar, vanilla, flour. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven to 400 degrees F.
2
Whisk together eggs, milk, sugar, salt, and vanilla extract.
3
In a separate bowl whisk together flour and baking powder until blended.
4
Dump the dry ingredients into the wet and whisk until homogenous.
5
Let stand at least 10 minutes.
6
Heat an 8 or 10-inch cast iron skillet in the oven with the butter.
7
Pour the batter into the cast iron pan and bake until the pancake is golden brown, puffed up and set in the center, about 15 minutes.
8
To make the mixed berry syrup: Heat the berries in a small saucepan with the maple syrup until mixture thickens, but you can still see the berries.
9
Serve warm over a wedge of pancake, dusted with powdered sugar.
466
kcal
Calories
15
g
Fat
66
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 3 eggs, 1 cup milk, 1/2 teaspoon salt, 1/4 cup sugar, and more.
Yes, German Fruit Pancake with Mixed Berry Syrup-St. Louis falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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