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
- ½ cup milk
- ½ cup all-purpose flour
- ½ 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.
Deb Bent says
It says to melt the butter in a 12 inch skillet then says put the remaining in with the batter , should I use 1 tank in the pan and then melt 1 tbl to the batter
Thanks
Tina Jui says
Hi Deb, Good questions. First, melt all the butter in the pan. Then, pour the melted butter out into the batter. Hope this helps.
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!