German Pancake Help

[waterlily-]

So I tried out my recipe for a german pancake and the dough (as usual with all the pancake recipes I've tried) came out really thick and stiff. I baked it anyways just to see and it didn't fully bake in the middle. (as usual) I can't figure this out! if I add more liquid it gets all rubbery. Anyone know what to do??

Thanks!

[mushroom]

Have you tried adding something like applesauce? Adding moisture, but better texture...

[lizard00]

can you post the recipe? it helps when we can see it.

i have a recipe for german pancakes. i'll have to check it out and compare the two.

[waterlily-]

can you post the recipe? it helps when we can see it.

i have a recipe for german pancakes. i'll have to check it out and compare the two.

Sure! Here it is,

2 eggs

1/2 cup milk

1 1/2 tbs. butter

1/2 rice flour

1 tsp. xanthan gum

1/4 tsp. salt

1 1/2 tbs. cornstarch

Put butter in a cold cake or pie pan in the oven and turn it on to 400 degrees. While oven is heating, beat eggs & add milk. combine dry ingredients in a separate container, mixing well, then set aside.

Once over is preheated mic the dry ingredients in to the wet and remove pan from oven. use a pastry brush to butter the sides then ass in the pancake batter.

Bake for 25-30 minutes until golden brown & puffy.

Now my oven runs hot so I have to turn it down 25 degrees for everything, so I let this bake about 40 minutes all together because I pulled it out once to test it and saw it wasn't fully baked and put it in for another 10 minutes with no change except to the bottom which was really crunchy. So my main problem is the center, it just won't fully bake.

[Marlie]

Sure! Here it is,

2 eggs

1/2 cup milk

1 1/2 tbs. butter

1/2 rice flour

1 tsp. xanthan gum

1/4 tsp. salt

1 1/2 tbs. cornstarch

Put butter in a cold cake or pie pan in the oven and turn it on to 400 degrees. While oven is heating, beat eggs & add milk. combine dry ingredients in a separate container, mixing well, then set aside.

Once over is preheated mic the dry ingredients in to the wet and remove pan from oven. use a pastry brush to butter the sides then ass in the pancake batter.

Bake for 25-30 minutes until golden brown & puffy.

Now my oven runs hot so I have to turn it down 25 degrees for everything, so I let this bake about 40 minutes all together because I pulled it out once to test it and saw it wasn't fully baked and put it in for another 10 minutes with no change except to the bottom which was really crunchy. So my main problem is the center, it just won't fully bake.

[Marlie]

We're quite new at this, but we have been making some great pancakes but we noticed if we don't sift the flour it turns into rubber. Also we tend to use a mixture of flours like superfine white rice, tapicoa and potato starch with good results. You might also want to reduce the xantham gum to like a 1/4 teaspoon.

We are newbies but have been baking, baking and more baking with plenty of disasters.

Best of luck.

[mushroom]

I agree with Marlie that single flour recipes seldom produce a desirable result (except for almond flour - and I made almond pancakes once and they were a disaster!). Gluten free flours seem to work best in combination, either a combination of the different starches (rice, corn, tapioca, potato, arrowroot) or one or more starches with a more substantial flour like buckwheat or sorghum, millet, amaranth.

[sa1937]

I've used this recipe for German Pancakes and they turned out fine. I did use more butter than the recipes called for. Open Original Shared Link

[waterlily-]

I agree with Marlie that single flour recipes seldom produce a desirable result (except for almond flour - and I made almond pancakes once and they were a disaster!). Gluten free flours seem to work best in combination, either a combination of the different starches (rice, corn, tapioca, potato, arrowroot) or one or more starches with a more substantial flour like buckwheat or sorghum, millet, amaranth.

I have some of those, I'll try it out again. Thanks all!2

[GlutenFreeManna]

Here's another recipe you could try: Open Original Shared Link

If you don't need it to be dairy free, just use milk and butter instead of rice milk and coconut oil. The proportionas of this recipe are MUCH different than the one you are working with-- maybe it will work out better with the greater number of eggs.

[lizard00]

I agree with the other poster, that amount of xanthan is waaaaay too much. Pancakes require very little xanthan (around 1/4 t or so per C of flour. Mine has more eggs, too. Like around 4 or 6, can't remember.

For regular pancakes, I let my batter sit for 5 minutes, while the pan is heating up. Then I check the consistency, and usually have to add water to make it more liquid.

Mushroom- I made pancakes with almond flour and hazelnut flour. It was a bit tricky, but they were pretty good.

[waterlily-]

I tried the recipe again last night with less xanthan, & a mix of flours. It wasn't as rubbery and a little less thick this time. So I guess I just have to keep experimenting with it for it to turn out right.