Prep 15 mins
Cook 25 mins
This came out of the local paper in Klamath Falls, Oregon. Sometimes called a "Dutch Baby." Serve with: berries and cream; lemon curd; butter, powdered sugar and drizzled lemon juice (yum!); raspberry jam; crushed pineapple; or chunky apple sauce. Be sure to use the lowest available oven rack as it sometimes grows quite tall while baking. The baking time given may be just a little long, so watch when it gets close.
- 1 cup milk
- 6 eggs
- 1 cup flour
- 1⁄4 teaspoon salt
- 6 tablespoons butter
- powdered sugar (optional)
- lemon juice, & (optional)
- melted butter (optional)
- applesauce, and (optional)
- 1 dash cinnamon (optional)
- crushed pineapple (optional)
- whipped cream (optional)
- fresh strawberries (optional)
- Preheat oven to 450°F.
- Mix milk, eggs, flour, and salt with hand beater.
- In 9x13 pan, melt butter in oven until hot and sizzling.
- Pour batter into hot pan and bake immediately for 25 minutes or until puffed and brown.
- Serve immediately with powdered sugar, lemon juice, and melted butter; or fresh applesauce with a dash of cinnamon, or crushed pineapple, or whipped cream, or fresh strawberries.
Just love german pancakes and these were perfect!! I made 1/2 of the recipe and served with sliced strawberries and whipped topping, yum! I forgot how much these babies puff up while baking and had put them in the top part of my oven (which is like a large toaster oven), well they puffed right up into the heating element, lol!! But overall they cooked perfectly. Thanks for sharing the recipe Lynn. Made for ZWT 6.
Mmm! DH's English grandmother used to make him Dutch Babies (aka German Pancakes) when he was little & it's a fond memory of his. I've been making them now too for years and this recipe was just as delicious as the one I got from his mom. We enjoyed this with leftover Red Ruby Strawberry Sauce and some whipped cream. What a treat! Made & enjoyed for ZWT-6 Team X-tra Hot Dishes! :)
*This is wonderful* ~ I had never made a German pancake b4, but this was truly easy & fun to make. In fact, it took longer to preheat my oven than it did to prepare the baking dish & the recipe. The ingredients easily reduce to 1/2 or 1/3 versions, so (w/DH at work) I made a 1/3 version for me in a 7.5 in rd Pyrex baking dish & sat in front of the oven watching it like a hawk. 15 min into cooking time it was browning nicely but not quite set, so I tented it for the last 10 min to finish. I knew I would prob have to adjust for the smaller recipe & baking dish. What you do to the cooked pancake decides its flavour & look, but the recipe is perfect to get you to that point. It was certainly not in need of butter as there was a buttery layer on the inside surface. I drizzled lemon juice over it right from 1 of those yellow squeeze bottles, dusted it w/powd sugar & feasted! Ty, ty, ty for sharing this keeper recipe w/us. :-)