German Flannel Cakes
German Flannel Cakes are soft, moist bread-based pancakes with a tangy flavor from sour milk, perfect for breakfast or brunch with a hint of sweetness and comforting warmth.
Ingredients
Instructions
- Sour the milk by adding a tablespoon of white vinegar, then let it sit for a few minutes.
- Break the dry bread into small pieces and soak them in the sour buttermilk or sour milk until softened.
- In a mixing bowl, combine the sugar, melted shortening, flour, and soda.
- Add the soaked bread and milk mixture into the dry ingredients and stir until well combined.
- Heat a griddle or skillet over medium heat and lightly grease it.
- Pour batter onto the hot griddle, forming pancakes of desired size.
- Cook until bubbles form on the surface and the edges look set, then flip and cook the other side until golden brown.
- Serve warm with butter, syrup, or your favorite toppings.
Tips & Substitutions
For a richer flavor, consider adding a pinch of cinnamon or nutmeg to the batter. If you don't have buttermilk, you can use milk with a tablespoon of lemon juice or vinegar as a Mayonnaise Substitute. Ensure your griddle is adequately heated to avoid uneven cooking. If the batter is too thick, a little extra milk can help reach the desired consistency.
Serving Suggestions
Serve the German Flannel Cakes warm with a pat of butter and a drizzle of syrup. For a delightful twist, pair them with fresh fruit or a dollop of yogurt. They also make an excellent side to Hearty French Onion Soup for a comforting meal. Experiment with toppings like whipped cream or nut butters for added flavor.
Storage & Reheating
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet over low heat for a few minutes on each side, or microwave them for about 20-30 seconds until heated through. They can also be frozen for up to a month.
Nutrition & Diet Analysis (per serving)
Each serving of German Flannel Cakes contains roughly 490 calories, with 11g protein, 61g carbohydrates, and 23g fat. It is an excellent source of protein (23% of the Daily Value) and calcium (20% of the Daily Value), and a good source of vitamin A and iron. Note that it is relatively high in sodium, at 505mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may change the texture slightly, making the pancakes denser. You might also need to adjust the liquid slightly to achieve the right batter consistency.
Can I make the batter ahead of time?
It's best to cook the pancakes immediately after preparing the batter for the best texture. However, you can prepare the dry ingredients in advance and mix them with the wet ingredients just before cooking. This ensures freshness and optimal fluffiness.
What can I serve with German Flannel Cakes?
These pancakes are delicious on their own, but you can enhance your meal by serving them with crispy bacon or sausage for a savory touch. They also pair beautifully with fresh fruit or a side of yogurt for a balanced breakfast.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).