Dutch Baby, German Pancake

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This dish offers a"wow factor."  It's like a large thick puffy crepe. The first time I encountered one was in the late '70s in Portland, Oregon at a German restaurant.

They served it rolled up on an oval platter with a tray of assorted toppings to make it your own way, and so huge several people could share a slice.

I've made small, thin crepes before, a special breakfast my grandmother made, and though the taste is similar, this style has a different ratio of eggs, flour and milk, and bakes up to serve 4-6 people. Now I impress my grand kids when they visit!

  • Dutch Baby, German Pancake 
  • 3/4 cup all-purpose flour
  • 1/2 tsp. salt
  • 3/4 cup milk
  • eggs
  • 1/4 cup powdered sugar
  • 4 Tabs. butter

Preheat oven to 425.  Put butter in a 10-12 inch oven proof round skillet or pan and place in oven for about 8 minutes.
Note: A 10 vs.12-inch pan varies the thickness of the pancake and cooking time. 

Uploaded from the Photobucket iPhone AppMeanwhile in 2-quart bowl combine flour and salt.  In a smaller bowl beat or whisk eggs, milk and powered sugar until smooth, then mix in and blend with flour.  

Carefully take hot skillet out of oven. Tilt and rotate to make sure bottom is coated with butter.  Pour batter into hot pan, tilting to distribute evenly, then return to oven.  

Bake until puffy and golden brown about 12-15 minutes. A larger pan bakes closer to 12 minutes, as batter is slightly thinner. 

Cut in wedges and serve with jams, syrup, berries, or powdered sugar. Serve 4-6. 

(I've seen these made with an added 1/4 cup of cocoa blended into the batter, but haven't tried, yet.)
Estimated cost $1.50 or less; .35 cents a serving or less.

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