Update - To make a larger batch, increase these ingredients: 6 eggs to 8 eggs, 1 1/3 cup flour (instead of 1 cup), and 1 2/3 cup liquid (milk & orange juice. Other ingredients stay the same (pinch of salt and one stick butter). I always omit the sugar (called for by the original recipe) from the batter. Use at least a 10 inch cast iron skillet for a batch this size.
At Grandma's memorial on Friday, one of the nieces requested my recipe for "German Pancake." This recipe is mine, not Grandma's, but I'm going to mix it in here. My original looks like I clipped it from a magazine and then taped it onto a recipe card.
I've heard this called a "Dutch Baby" as well as German Pancake, and when I looked at my recipe card, the name on it actually is "Puffed Pancake." We think the "Dutch" in Dutch Baby probably came from "Deutsch" for German. (Note: there were lots of German Catholic immigrants in early St. Louis as well as Irish immigrants like the Irish half of our family.)
This recipe uses 6 eggs, so it serves several people (3-4 at a guess), depending upon whether a certain nephew of mine is eating breakfast with us. The butter is part of the recipe (goes in the pan before baking it), but you will need a bottle of (real) maple syrup for serving. You will also need a hand-cranked egg beater, hand mixer, or food processor. I use an egg beater - tried using just a whisk years ago and it did not work - would not get the lumps out. And you will need a cast-iron skillet (ours is labeled #10 which I think means 10 inches across the bottom).
Scroll down to the bottom for step by step photos.
Ingredients:
Turn your oven on to 425 degrees first, and put the cast iron skillet in the cold oven to pre-heat with the oven.
6 large eggs
1 cup milk
1/4 cup orange juice (in a pinch, if you don't have OJ, just increase the milk)
1 cup unbleached white flour (or any white flour) or Bob's Red Mill Gluten Free Flour
pinch of salt
1/4 cup (1/2 stick) butter (we use salted butter)
Place all ingredients except the butter in a large mixing bowl (or food processor), and beat with egg beater (or whatever appliance you are using) until smooth. As noted above and below, the original recipe calls for sugar in the batter but I always omit it - serving slices with maple syrup is enough sweetness.
Take the (very hot) skillet out of the oven with an oven mitt or pot holder and set it on the stove. Put the butter in the pan (it will sizzle) and move it around until it has melted and the bottom and sides of the pan have butter on them. This keeps the pancake from sticking (mostly), making the pan easier to clean.
Pour the batter into the pan on top of the melted butter, scraping the sides of the bowl with a spatula (to not waste any batter).
Using a hotpad, carefully put the pan back into the oven, close to the center of the oven, leaving room for the batter to rise up to 2 inches above the top of the pan around the sides. Bake for 20 minutes (until the sides of the pancake have risen up over the top of the pan and the pancake is golden brown on the edges).
Using an oven mit, remove the pan from the oven, cut the pancake into 6-8 wedges, and serve with syrup. I put an crocheted handle cover on the pan after I take it out of the oven as a reminder that the pan handle will stay hot for a long time.
You will see that original recipe (pic below) calls for sugar in the batter, but I have never used that. The maple syrup on top makes it plenty sweet enough.
Update: Here's a photo from someone in the family who just used the recipe:
Fresh out of my oven:
Progress photos:
At Grandma's memorial on Friday, one of the nieces requested my recipe for "German Pancake." This recipe is mine, not Grandma's, but I'm going to mix it in here. My original looks like I clipped it from a magazine and then taped it onto a recipe card.
I've heard this called a "Dutch Baby" as well as German Pancake, and when I looked at my recipe card, the name on it actually is "Puffed Pancake." We think the "Dutch" in Dutch Baby probably came from "Deutsch" for German. (Note: there were lots of German Catholic immigrants in early St. Louis as well as Irish immigrants like the Irish half of our family.)
This recipe uses 6 eggs, so it serves several people (3-4 at a guess), depending upon whether a certain nephew of mine is eating breakfast with us. The butter is part of the recipe (goes in the pan before baking it), but you will need a bottle of (real) maple syrup for serving. You will also need a hand-cranked egg beater, hand mixer, or food processor. I use an egg beater - tried using just a whisk years ago and it did not work - would not get the lumps out. And you will need a cast-iron skillet (ours is labeled #10 which I think means 10 inches across the bottom).
Scroll down to the bottom for step by step photos.
Ingredients:
Turn your oven on to 425 degrees first, and put the cast iron skillet in the cold oven to pre-heat with the oven.
6 large eggs
1 cup milk
1/4 cup orange juice (in a pinch, if you don't have OJ, just increase the milk)
1 cup unbleached white flour (or any white flour) or Bob's Red Mill Gluten Free Flour
pinch of salt
1/4 cup (1/2 stick) butter (we use salted butter)
Place all ingredients except the butter in a large mixing bowl (or food processor), and beat with egg beater (or whatever appliance you are using) until smooth. As noted above and below, the original recipe calls for sugar in the batter but I always omit it - serving slices with maple syrup is enough sweetness.
Take the (very hot) skillet out of the oven with an oven mitt or pot holder and set it on the stove. Put the butter in the pan (it will sizzle) and move it around until it has melted and the bottom and sides of the pan have butter on them. This keeps the pancake from sticking (mostly), making the pan easier to clean.
Pour the batter into the pan on top of the melted butter, scraping the sides of the bowl with a spatula (to not waste any batter).
Using a hotpad, carefully put the pan back into the oven, close to the center of the oven, leaving room for the batter to rise up to 2 inches above the top of the pan around the sides. Bake for 20 minutes (until the sides of the pancake have risen up over the top of the pan and the pancake is golden brown on the edges).
Using an oven mit, remove the pan from the oven, cut the pancake into 6-8 wedges, and serve with syrup. I put an crocheted handle cover on the pan after I take it out of the oven as a reminder that the pan handle will stay hot for a long time.
You will see that original recipe (pic below) calls for sugar in the batter, but I have never used that. The maple syrup on top makes it plenty sweet enough.
Update: Here's a photo from someone in the family who just used the recipe:
Fresh out of my oven:
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| German pancake a few minutes out of the oven |
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| #10 cast iron skillet - put in oven set to 425 degrees F to heat up while you mix the batter. |
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| The 6 eggs, one cup flour with pinch of salt, 1 cup milk with1/4 cup orange juice |
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| Beat until all the lumps are out of the batter (unlike regular pancakes) |
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| Put the butter in the hot pan that has been in the oven, and swirl it all around. |
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| Ready to go in the oven to bake for 20 minutes (or so, depending upon your oven, I guess) |
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| The original recipe |
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| After 10 minutes in the oven - finished pic above. |
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| Top with some maple syrup & eat |
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