A Pancake Of Uncertain Origin

This recipe is for either a Dutch baby pancake or lazy German pancake…

I donโ€™t know what name to call this, as it kind of controversial considering who I am married to and have as sibling-in-lawsย ๐Ÿคช

Iโ€™ve seen it called both but I donโ€™t believe the name, affects the taste, so dub it as you will and continue on to the part of enjoying it ย ๐Ÿ˜‰

I really like this dish, obviously or I wouldn’t be sharing the recipe.
Iโ€™m not usually a huge breakfast person and neither Michiel or I are big pancake lovers but weโ€™ve found this โ€˜heavy, curd likeโ€™ pancake to be a wonderful addition to our lifeโ€™s menu ๐Ÿ˜‰

It comes together pretty quickly but I will say that typically, Mike and I consume the entire thing, so if youโ€™re making for more than two youโ€™d best have a fair bit of milk and eggs on hand ๐Ÿ˜‰





1/2 cup butter
4 eggs
2 cups milk
1 1/3 cups flour
2 tsp vanilla
1/4 cup sugar


Heat oven to 400.

Place the butter in a 9×13 glass dish and put it in the heating oven to get it melted, it should be fine while you prepare the next part but keep an eye on it so the butter doesnโ€™t burn.

Whisk together the remaining ingredients in a large bowl and once the butter in the dish is melted and the oven heated all the way, pour the batter in the middle of the dish.
Donโ€™t mix it in with the melted butter, simply leave it as it poured in and place it back into the oven.
Bake for 20-25 minutes or until the pancake is set and the edges golden.




Warningย – this thing puffs up like crazy while baking, so make sure there isnโ€™t an oven rack too close above it ๐Ÿ˜‰
It falls again once itโ€™s out of the oven and cooling.


As usual with pancakes and waffle type things, serve with syrup, fruit, whipped cream etc. and enjoy!!



3 thoughts on “A Pancake Of Uncertain Origin

  1. Iโ€™ve actually been making this A LOT lately …with some raspberries sprinkled on top and Luke thinks it is a dessert ๐Ÿ™ˆ I love how easy it is to make and the texture ๐Ÿ˜

    Liked by 1 person

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