This recipe is for a deliciously thin crepe-like & pop-over-like German Pancake (aka Dutch Baby). The edges of the German Pancake rise up as much as 4 inches, forming an iconic bowl shape. Serve it with a squeeze of lemon juice and a sprinkle of powdered sugar for a captivating brunch.
Pancake day is coming up on March 4th, and I wanted to share with you my favorite pancake, the German Pancake! German Pancakes were one of the first things I ever made in the kitchen. It was the first recipe I ever had, and I think it’s the dish that made me fall in love with cooking and baking.
When I was 8-years-old, we went to visit a family friend over Thanksgiving weekend. Being such wonderful hosts, they made us brunch one morning and let me hang around the kitchen. I got to grind the coffee beans on the hand crank grinder and help mix the batter for a special pancake they were making for us. I watched Uncle Jim pour the batter into a skillet and put it in the oven. Fifteen minutes later, I couldn’t believe what Uncle Jim pulled out of the oven — a HUGE puffy pancake! Was it all for me???
To be honest, after that point, I don’t remember much because WOW that pancake was delicious. So I don’t remember how I sweet talked my way into getting the recipe. But I do think it has something to do with the fact that no one ever thinks an 8-year-old will really remember much. But here it is – my first recipe book, which on page 1, is the secret Hanlon Family German Pancake Recipe.
![[650x846]-Recipe-Book](https://www.theworktop.com/wp-content/uploads/2014/02/650x846-Recipe-Book.jpg)
It’s been 20 years since I ate German Pancakes for the first time. Twenty years since I’ve held the greatest secret recipe of all times. I don’t want to get your hopes too high, because unfortunately, the Hanlon’s secret German Pancake recipe isn’t getting revealed today. But I do have a treat to share – a German Pancake recipe that is based on Marion Cunningham’s The Breakfast Book.
I made Marion’s recipe last weekend, and the German Pancake turned out beautiful. Airy, light, layered and thin – just as it is supposed to be. It’s a really simple recipe, and really quick to make. The batter takes no more than 5 minutes to make, and then it just sits in the oven for a bit. There’s no real excuse not to make this, so get ready for Pancake Day!
Ingredients
- 2 tablespoons butter
- 3 large eggs
- 1/2 cup milk
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- fresh lemons - for serving
- powdered sugar (icing sugar) - for serving
Instructions
- Preheat oven to 450F / 230C.
- In a 12-inch skillet, melt the butter. Set aside.
- In a medium bowl, beat the eggs.
- Add in the milk and beat well.
- Slowly, add in the salt and the flour, while whisking steadily.
- Mix in the melted butter. It is okay if there are a few small lumps in the batter.
- Using a paper towel, lightly spread the remains of the melted butter around the pan to coat it.
- Pour the batter into the skillet, and bake for 15 minutes at 450F/ 230C. Reduce the heat to 350F / 175C and bake for an additional 10 minutes.
- Serve immediately. Top with a generous squeeze of lemon juice and a sprinkle of powdered sugar.
Amy says
I’ve tried so many of these recipes, but never achieved the big fluffy effect…just a thick eggy bottom. This is now my go to for Dutch babies. Thank you!
Christine says
Very tasty. I added some apples tossed with cinnamon, lemon juice and a pinch of sugar and placed them in center prior to putting the skillet in the oven. I love the way this pancake puffs up.
Kathryn Garrelts says
I am using this as my “go to” recipe for the German pancake! Thanks for sharing!