I fell head over heels for this at a potluck yesterday. I have never had a German Pancake this tasty before. It is just so custardy. Wikipedia compares it to Yorkshire Pudding. But beware, it does have an eggy flavor. So it was a hit to my kids that like eggs but, the others...well, they tried it at least.
When this comes outta the oven it is all puffed up above the sides of the pan. As it cools down it deflates.
The center is a yummy custard-like texture and flavor.
This crazy-haired beauty (hey, it was morning) is my picky girl and she ate the whole thing. But like I said before liking eggs makes a big difference in liking this dish.
Put 1/4 C butter in a 10" Cast Iron skillet or 9x13 pan and put it in the oven at 425* to melt. I suggest you warm your pan up and then add the butter so it doesn't burn.
6 eggs
3 C milk or half and half (or cream is even more rich) (I used 1/4 C powdered milk w 3 C water)
1 1/2 C flour
1/2 t salt
(you may add 1/3 C sugar and 1/2 t vanilla)
Mix well adding a little flour at a time to the wet mixture to make it easier to blend better. Then pour it into your pan of butter that was in the oven. Bake at 425* for 17 mins. It will be puffy when it comes out of the oven. It settles into its yummy custard state as it cools.
You may serve it with powdered sugar, and/or syrup, or berries, or jelly.
You can add a variety of things to it like:
~diced ham
~gr. onions
~shredded cheese
~apple slices
~cinnamin
Kid Semi-approved
German pancakes are a big treat at our house. We just do the basic recipe with the eggs then cup of milk and flour and little salt. Then of course the melted butter in the pan. We have to make two pans, so it doesn't happen too often. They love it though!
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