Move over poached eggs: there’s a new star in the weekend breakfast show.
German pancakes, also known as Dutch babies (what?), are like a popover mixed with a pancake mixed with an egg custard. In other words, it’s my idea of heaven with maple syrup. The other awesome thing about German pancakes is that they take hardly any effort on your part. All you have to do is mix together the batter, pour it into a hot pan and pop it in the oven! There’s no standing over a hot stove flipping pancakes for 15 or 20 minutes and then trying to keep the finished pancakes warm without them drying out (which for me involves putting pancakes in the oven, occasionally dropping a couple, and much undue stress).
The photo above is of the pancake batter before putting it in the oven, and the photo below is how it looked after it finished baking. Pretty cool, huh?? The pancake (unfortunately) starts to fall the minute you take it out of the oven, and I wish I could figure out how to get that to not happen. For all I know, it may not be possible. Inflated or not, these pancakes are definitely one of my favorites. However, whether German pancakes reheat better than normal pancakes still remains to be seen. I’ll be testing that out tomorrow morning!
I used an oven-safe skillet to make this pancake. Sometimes non-stick skillets release chemicals into the food if you expose them to high temperatures, so it’s better to use something that’s not non-stick. Also, if your skillet has rubber on the handle, wrap it in aluminum foil to keep if from melting (and smelling REALLY bad). The pancake will start to fall immediately after you take it out of the oven, so it’s best to start serving it right away. You can sprinkle it with powdered sugar or top it with fresh fruit or maple syrup (I used all three).
1 tsp vanilla extract
1 c milk
2 tbsp melted butter
1/2 tsp salt
3 tbsp sugar
1 c flour
2 tbsp butter
Preheat oven to 425 degrees. Once oven reaches 425, put the skillet in the oven for 10 minutes to heat up.
Whisk together the eggs, vanilla, milk, melted butter, salt and sugar. Then whisk in the flour. Remove the hot pan from the oven and put the additional 2 tbsp of butter in the pan– swirl until melted (alternatively, during the pan’s last 2 minutes in the oven, put the butter in and it will melt while in the oven). Pour the batter into the pan and bake at 425 for 15 minutes. Lower heat to 350 and bake for 12-15 more minutes, or until puffy and brown.
Remove from oven and serve immediately.