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Wednesday, January 31

Puffed Oven Pancake (aka German Pancakes)

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puffed oven pancake

Update 4/5/2011: This recipe is fine. I’ve been using it for years. But I feel I must tell you that I’ve discovered a better version – my friend’s family’s traditional Yorkshire Pudding recipe. Same ingredients, different proportions, so much better. So, you can use the recipe below if you like…or you can click here to see the new and improved Yorkshire Pudding recipe. I recommend you do the latter.

Puffed Oven Pancake (aka German Pancakes)
 
From Better Homes & Gardens New Cook Book
Author:
Recipe type: Main Dish, Breakfast
Ingredients
  • 2 tablespoons butter
  • 3 eggs
  • ½ cup milk
  • ½ cup flour
  • ¼ teaspoon salt
Instructions
  1. Preheat oven to 400 degrees. Put butter in baking dish (I just use an 8-inch casserole, I think the recipe calls for a round oven skillet or something)…heat in oven 3-5 minutes, til butter melted.
  2. Beat eggs. Add milk, flour and salt. Beat til smooth. Pour immediately into baking dish. Bake 25 minutes, or until puffy edges and looks done in center. Serve with fruit, syrup, powdered sugar, whatever you like!

 

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35 Comments »

  1. 1
    Fran

    Oh, my, my, my!! This looks wondeful and so easy!! I think I may have to put this in the breakfast for dinner slot this week. And for some reason it is screaming, “Slather with Nutella” at me….

  2. 2
    sea-wall

    I’m suspicious of your recipe – 2 T of butter?! I’m pretty sure our recipe calls for an entire stick. :)

  3. 3
    Ginger

    Jane, this is a KEEPER!! It is so easy and it reminds me of french toast and I L-O-V-E french toast…not that big on pancakes. I used a 9 inch pan so it was thinner and paired with strawberries and powdered sugar, YUM!

  4. Made it this morning during a thunderstorm …I am now under the impression that there is no better food to eat during a thunderstorm! Perfect!

  5. 5
    Elizabeth

    This is actually called German Pancakes

  6. 6
    Jane Maynard

    I think it just depends on the cookbook! :) I actually called them German pancakes myself when I was younger…then my better homes & gardens cook book called them puffed oven pancakes. someone recently commented on another of my posts that the King Arthur’s floour cookbook calls them German. whatever they’re called, they’re great! :)

  7. Made this twice and it’s a big hit around here now. Thank you!

  8. Seriously testing this one tomorrow! Sunday breakfast!

  9. 9
    Marilyn

    I make this but I pour the batter into muffin tins and I coat them with cooking spray after heating them in the oven for awhle…

  10. 10
    Jane Maynard

    that’s a fun idea, marilyn – I will definitely try that sometime!

  11. 11
    amanda

    can you add goodies to it before baking? like chocolate chips or bananas or berries?

  12. 12
    Marilyn

    We call them pancake popovers.. I think making them in the muffin tins make it a little easier to serve them…

    oh and last time I made them I added a little vanilla and cinnamon to the batter.. mmmmm

    Amanda I think the chocolate chips or berries might weigh it down but you could definitely serve them with it after it has baked…

  13. amanda – I agree with marilyn, probably best to just top them with the goodies…although raisins or small dried fruit like that might work. let us know if you experiment!

    vanilla and cinnamon added? yum!

  14. 14
    zof

    This is called yorkshire pudding in the uk, we eat individual ones with roast dinners. blah blah blah. But they are the highlight!

  15. 15
    meh

    this is a broken souffle …

  16. 16
    Dave

    My Grandmother used to make what she called fritters, made from eggs, flour, milk and fried in butter like pancakes. They were a savory dish, that you would accent with some salt. This recipe tastes like the plain fritters and so much easier to make. Awesome!

  17. 17
    sg

    mine tasted eggy!! is that right

  18. 18
    Jane Maynard

    um, yeah, I think it is right! it’s definitely more of an egg dish than a pancake dish…but not like a giant omelette, am I making any sense? :)

  19. 19
    sg

    yes! thank you for responding because i was worried about my first try. okay, i’ll try it again for my breakfast for dinner night. i threw the first one away because i was too embarrassed to let my hubby see. I thought i had messed up.

  20. 20
    Jane Maynard

    ha ha! you are totally good. just drizzle it in butter and syrup and you’ll be instantly transported to heaven. ;)

  21. Thank you for posting all your great recipes and ideas! My kids LOVE this! I originally found this recipe years ago and it was called “VOLCANO PANCAKE”. My kids love to watch it get really huge and puffy while it’s baking! My recipe calls for a 1/2 cup butter. But I might give the 2 Tbsp. a try! Thanks again for sharing all of your great ideas!

  22. I just pulled out my recipe and it calls for 1/2 cup butter because it’s for a 9×13 size pan. :) So, it’s the same recipe as yours, just doubled. :)

    • Jane Maynard

      hi jaynee! so, I just double checked the butter in my fridge…1/2 cup of butter is 8 tablespoons, so “my” recipe actually calls for half the butter of yours.

      that said…I do top my pancake with butter after cooking! ;)

  23. 23
    Kristen Malan

    Have you ever tried them with butter cream syrup? Very healthy…very light and low cal.. Main ingredients? Butter. Cream. Sugar. Oh, yes you’re right…those are the ONLY ingredients (besides a little vanilla, naturally). Let’s be honest though, they are wonderful ingredients. My mom always made them with this syrup, and they seem to taste funny without them now.

  24. Deliciously easy, good and cheap! Thanks for sharing! LOVED IT!

  25. 25
    charles

    this is called yorkshire pudding! its english!

    • Jane Maynard

      that’s interesting – I just googled it, have heard of yorkshire pudding but didn’t know that it was like this. also interesting that it’s served as a savory dish, with beef, etc.

  26. 26
    John D

    I gre up with these also and were called “Dutch Babies”. I make them a couple times a week because my kids love them. I use much less butter (1 pat or less) but I do coat the casserole pan with a spray oil. This allows the pancake to come right out of the pan with only minor sticking. My proportions are closer to the German one (3 eggs, 6 oz milk, 3/4 cups flour) and I usually use a round pan also but have used square or heart shaped with the same results. I think the oil and butter is the key to making them come out well, and oh yes, oven preheated at 425, cook for 20 min. That’s all. Good luck.

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