Germany Speckpfannkuchen (Bacon Pancakes)
Speckpfannkuchen, or bacon pancakes, is a traditional German dish that combines the savory richness of bacon with the light, fluffy texture of a pancake. This hearty dish is made by preparing a simple pancake batter from flour, eggs, milk, and a pinch of salt, then pouring it into a hot pan with crisped pieces of bacon. The batter cooks around the bacon, absorbing its smoky flavor and creating a satisfying blend of textures. Speckpfannkuchen is often served as a main dish for lunch or dinner, accompanied by a fresh green salad or a dollop of sour cream. Its combination of savory, smoky, and slightly crispy elements makes it a beloved comfort food in German households, reflecting the country’s tradition of using humble ingredients to create dishes that are both hearty and delicious.
Recipe Servings: 4
Ingredients
- 8 strips bacon
- 4 eggs
- 1½ cups (355 ml) milk
- 2 cups (250 g) all-purpose flour
- Pinch of salt
- ½ cup (125 ml) water
- ½ tsp (4 g) baking soda
- Butter, as needed
Directions
- Place bacon in a large skillet set over medium heat and fry for about 3 minutes on each side until crisp.
- Transfer bacon to a paper towel-lined plate to drain, reserving rendered fat in the skillet.
- Blend together eggs and milk in a food processor or blender.
- Add flour gradually while processing until smooth with no lumps.
- Add salt, water, and baking soda while processing. The batter should be somewhat liquidy.
- Set large skillet with bacon grease in it over medium heat.
- Place two strips of bacon in the skillet and then pour in some batter, tilting the skillet to coat its bottom.
- Fry pancake for about 3–5 minutes until golden on the bottom and then flip it and cook for about 3 minutes until golden.
- Remove pancake from the skillet.
- Repeat steps 7–9 until all the bacon is used, adding butter to the skillet if needed for greasing.
Notes
- For added sweetness, 1 tablespoon (12 g) sugar may be added to the batter.
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