German Pancakes with Tomatoes, Smoked Trout and Avocados

Surprise! This savoury pancake is made on the barbecue for a delicious 'al fresco' dinner.

  • Prep time: 15 min
  • Makes: 6-8 Servings
  • Cook time: 20 min

Nutritional Information

Per Serving (1/8th recipe with toppings)

  • Calories
  • Saturated Fat
    19 g
  • Fat
    39 g
  • Cholesterol
    95 mg
  • Carbohydrates
    25 g
  • Fibre
    6 g
  • Sugar
    3 g
  • Protein
    12 g
  • Sodium
    450 mg
  • Potassium*
    550 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued


1 1/3 cup / 330 ml Egg Creations Fat Free Garden Vegetable
3/4 cup / 180 ml milk
1/4 cup / 60 ml cream 35%
1 cup / 250 ml flour
1/2 tsp / 3 ml salt
1/2 cup / 125 ml butter
1 cup / 250 ml tomatoes, diced
1/2 cup / 125 ml chopped smoked trout, cut into pieces
2 avocados, diced
olive oil, to taste
crème fraîche, to taste
fresh herbs, to taste
salt and pepper, to taste


  1. Preheat the barbeque to 200° C (400° F).

  2. In a bowl, beat eggs, milk, cream, flour and salt. Mix well until smooth and creamy.

  3. Place the cast iron pan on the barbeque grill and melt the butter. Turn off one of the burners and place the pan on this side of the barbeque.

  4. Add the pancake mixture.

  5. Close the barbeque lid and cook for 20 to 25 minutes, until golden brown.

  6. Meanwhile, in a bowl, gently mix all of the remaining ingredients for the filling.

  7. Remove the pan from the barbeque. Add the tomato, trout and avocado.

  8. Top with crème fraîche and herbs and serve immediately.


  1. Photos courtesy of Ariel Tarr for LE must and Burnbrae Farms.

This recipe was made with:

Egg Creations Fat Free Garden Vegetable

An even more delicious way to eat your vegetables.

Learn More

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Many chefs claim that using a copper bowl (considered a "reactive" bowl) will promote firm, glossy peaks and prevent over-whipping.

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