I did a bit of digging to find out what is the difference between a Dutch Baby and German Pancakes. This is more a hybrid between the two dishes. The Dutch Baby has the same basic ingredients as this dish but is to be prepared in a special pan. The German Pancake is similar but instead of putting fruit or juice on top you can mix it into the batter which also can have sugar in it and it is made in a large casserole pan. So, this I guess is really a Dutch-German Pancake. Whatever it is it is a simple breakfast or dinner!
These are called pancakes but to me they are more like a simple custard dish. They don’t taste like pancakes but more a French Toast even though there is not bread over it. It is SUPER simple to make and can be a fun easy dinner or a great weekend breakfast. My family mostly prefers the fresh lemon and powdered sugar over the dish but maple syrup is delicious too!
Note: When my kids were checking that the dish was done they were worried because the edges raised and the center was still sunken. This is the way it is supposed to look. I posted a picture at the bottom of this post so you can see it is done when it is well browned on top and the center is set.
- 4 tablespoons butter
- 6 large eggs
- 1 cup whole milk
- 1 cup flour
- pinch of salt
- 1 teaspoon vanilla extract
- for serving: powdered sugar, fresh lemon, or maple syrup
- Preheat oven to 425 degrees. Place butter in a 13″ x 9″ pan and place the pan in the oven as it is preheating.
- In a large bowl or a blender mix eggs, milk, flour, salt, and vanilla until smooth.
- Remove pan with melted butter from oven and pour the batter into the pan. Return pan to oven for 20 minutes or until edges rise and are well browned.
- Remove pan from oven and sprinkle with powdered sugar and fresh lemon or powdered sugar and maple syrup.