It seems like every time I sit down to write I want to start off by saying “life has been a little hectic round these parts.” And while I may overuse the phrase just a teeny bit, it’s only because it’s true folks! While at times I do long for quieter moments to do nothing in, it’s not really my style. My husband always says that I’m terrible at relaxing and he’s right. As soon as I sit down my brain goes into overdrive with all the lovely projects I want to do and skills I want to do add to the ‘must learn’ list. There is always something isn’t there? And when there isn’t something, my brain creates a thousand other little somethings which then hide in dusty corners and breed more somethings.
For folks who know their astrology my sun, moon and ascendant signs are all air signs; that outta give you an indication of what life with me is like!
So busy life leads to simple recipes that are filling and nutritious for my family. The girls are still laying lots of beautiful farm fresh eggs daily so I’m always on the lookout for recipes to use them up. Being of German heritage I felt it was high time I tried my hand at German pancakes and we were not disappointed with the results. This recipe combines my love for eggs and cast iron. It’s simple, yet it’s presentation makes it look far from it.
Also called Dutch baby pancakes, there seems to be a bit of controversy as the lineage of this recipe. I love a good intrigue don’t you? The recipe I am sharing with you today is a variation of a traditional German recipe known as Apfelfannkuchen, which is basically an apple pancake. History tells that the term Dutch baby pancakes was actually a result of a pronunciation error. In the 1900s there was a family restaurant in Seattle called Manca’s Cafe owned by a Victor Manca. Victor’s daughter could not pronounce the word ‘Deutsch’; which is the German word for German, and instead used the term Dutch and history was made. Their little dish with three pancakes served with powdered sugar and fresh lemon juice became know as Dutch baby pancakes.
Like a beautiful cross between a pancake, crepe and custard, these babies whip up in no time. The batter can be made ahead of time but you will need to use room temperature eggs and milk for the best result. Onto the recipe!
- 3 large eggs room temperature
- 2/3 cup milk room temperature
- 1/2 cup flour packed firmly into measuring cup
- 1/4 tsp vanilla
- 1/4 tsp salt
- 3 tbsp butter
- Preheat your oven to 425 F and place your cast iron skillet (10" size) in the oven while it is preheating. A hot skillet is key to making this recipe work.
- Crack your room temperature eggs into a blender or food processor. Add it milk, flour, vanilla and salt. Blend well until there are no lumps in your batter.
- Once your oven is preheated and your skillet is hot melt the 3 tbsp of butter onto your skillet.
- Once melted pour your batter in the centre of the skillet and place into the oven (middle rack). Bake for 20-25 minutes.
- Once the edges are brown and crispy remove your German pancake from the oven. Note: if you want a photo take it now because it will deflate rather quickly (no flavour sacrificed... just height). Garnish with melted butter, freshly squeezed lemon juice and powdered sugar.
For those who like to watch videos check out this one below.
The recipe is traditionally served with melted butter, lemon juice and powdered sugar, but the options are endless. You can use maple syrup like a regular old pancake too. We topped ours with freshly whipped cream and thawed Ontario strawberries from our summer pickings.
Hope you enjoy!
P.S. Pin for future reference and to share in the pancake love 😉
