German Pancake

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There were many positive comments on this recipe. I have had these in restaurants in the Northwest and I loved them. I have made them before with a different recipe. I just got married and I only had a 12 inch caste iron skillet. I added 1 cup of batter. The pancake did not puff up but the base of the pancake was the consistency I remember. I did not have any normal salt. I had gourmet kosher salt. I am wondering if the salt botched the whole thing up. Baking is a specific and finicky science. I will try it again with regular salt and a smaller skillet and see if it comes out the way I remember. I made 5 pancakes all of which flopped. Time to get everything just right. I made sure I warmed up the milk. I may have had the milk close to boiling which in addition could have been too hot. I am not sure. I will try again!

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This German Pancake recipe, or Dutch Baby as we call it, is a favorite of ours. I have a larger cast iron skillet--not sure if it's 12 or 14 inches, and it's a deep one. I double the recipe with great success. It puffs up really high, and when it settles, you're left with a delicious breakfast custard. It's super simple once you've made it a couple times and get the routine down, and very quick and foolproof. We make the dutch baby about once a week, and usually serve it with fresh fruit and maple syrup, although some of us like it with just powdered sugar and a sprinkling of powdered sugar. When you make this for German Pancake newbies, remember to remind them that it's NOT like a regular cake-like pancake, just baked. It truly is a custard. And to the reviewer who asked about self-rising flour, no, no leavening is necessary. Did you pour the batter in the super-hot, preheated cast iron pan? Once I didn't let the pan preheat enough and it was pretty flat. And I'm not sure about the "thick" issue--mine does always have a fairly dense (delicious layer of custard once the puffiness subsides....much like when I've ordered it in a restaurant.

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great easy and delicious recipe. a great one to do with kids. just watch out for the hot pan. cooking time was much less for me though in a convection oven.

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These are light, fluffy pancakes that are a nice breakfast treat. I served with melted butter, lemon zest and dusted with powdered sugar.

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Is this recipe supposed to be made with All purpose "self rising" flour? Because I just used All purpose flour and it came out awful. I did follow the directions to the T, but came out awful.

Please advise. Thanks.

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We tried to make this pancake today. The directions were easy to follow, and the taste was ok. But it did not rise like I thought it would! Because it did not rise it was really thick in the middle,gross! My Mother has made this pancake for me as a kid and it never looked like this one. We have also ordered this pancake at a local restaurant and it does not turn out this thick.

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This recipe was good but a bit too eggy for my tastes.

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This was great!!!

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I had this recipe in a book and somehow in moving it was lost. I've been making this since the 1970's. I could remember the ingredients, but not the amounts. I make this for breakfast on every holiday. I used to have raspberry plants. So I had plenty of frozen raspberries year round. I would zap them in the microwave for 1 minute and serve on top of the pancake.
Delious. Thank you.

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I didn't put it in the oven, like the recipe said, but instead on the stove like how you make normal pancakes. It came out wonderfully and its a lot easier. For the topping, all I used was confectioners sugar and maple syrup. It's great this way. I also used a little extra of vanilla. It tastes great! I made it for my mom on Mother's Day, and she loved it!