German Pancake/Dutch oven Pancake/Dutch Baby

If you are wondering what a German Pancake a.k.a Dutch Baby is, it is an oven baked pancake – which is a cross between the actual pancake and a popover, that rises beautifully and results in a rich pancake. The beauty of this pancake is that there is no leavening added such as baking powder and baking soda, and this rises from the fat in the egg. Also, it is very easy to make, because all you need is a whisk and it saves time making individual pancakes. Tasting very much like a cake, this pancake is very popular in the Seattle area, and we always order this when we go to ‘The Original Pancake House’. Rumor has it, that this version originated in one of the breakfast restaurants in Seattle.

Typically made in a cast iron pan and topped with apples or berries, it tastes good as is also. I didn’t have a cast iron pan, and made in a regular 9 inch round cake pan and it came out beautifully. It is typically served with a sprinkling of lemon juice, but would also be good with maple syrup or jam. I just sprinkled it with powdered sugar before serving. This recipe is from Chef Emeril, and can be found here.

3 large eggs
1/2 teaspoon fine salt
3 tablespoons sugar
1 cup milk, warmed
2 tsp vanilla extract
2 tbsp unsalted butter
1 cup unbleached all-purpose flour
Confectioners’ sugar, for topping

Preheat the oven to 425 degrees F.

Place the butter in a 9 inch round cake pan and place in the oven while it is preheating. Meanwhile, add the eggs into a bowl and whisk to break them up and until slightly frothy. Add the sugar and salt and mix to combine. Add in the milk. Whisk in the flour to make a smooth batter.

Remove the butter from the oven – it should have melted as the oven heats up. Swirl the butter in the pan, to coat the bottom and the sides. Pour the remaining butter into the prepared batter, while whisking constantly – so that the warm butter does not curdle the eggs. Set this aside.

Return the pan to the oven and let it get heated through. About 5 minutes after the pan has preheated in the already preheated oven, quickly remove the pan and pour the batter into the pan. Place it in the oven and bake for about 15 minutes.

Lower the oven to 350 degrees F. and continue baking until puffed and golden brown, about 12 minutes more. Serve in the pan itself, sprinkled with powdered sugar. You may also cut this into wedges, like a pizza and serve it.

Verdict: A super rich pancake, this was absolutely divine and we devoured it in minutes after it came out warm of the oven. As the pancake bakes, it is a sight to see how beautifully it puffs up and the aroma of vanilla fills your kitchen. The pancake does deflate upon coming out, but the texture is a dense, filling pancake which is sweet in itself, and doesn’t require any other toppings. It would be a fun dish for kids to make and/or eat.

Sending these to ‘Breakfast Club – Pancakes’ event at my friend Krithi’s kitchen, series by Helen. Also, reposting the below archived entries to send to the event as well:

Sweet Corn and Blueberry Pancakes

Blueberry Apple Coffee Cake(using Pancake mix)

French Crepes

and also to ‘Breakfast Mela’ by Srivalli.

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  1. Janet Low

    Why do people write in before they try it? what do they add to the discussion? Ive tried it. this is wonderful– a favorite for a long time in our WV B and B -looks fantastic and easy to make.

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