This recipe is for either a Dutch baby pancake or lazy German pancake…
I don’t know what name to call this, as it kind of controversial considering who I am married to and have as sibling-in-laws 🤪
I’ve seen it called both but I don’t believe the name, affects the taste, so dub it as you will and continue on to the part of enjoying it 😉
I really like this dish, obviously or I wouldn’t be sharing the recipe.
I’m not usually a huge breakfast person and neither Michiel or I are big pancake lovers but we’ve found this ‘heavy, curd like’ pancake to be a wonderful addition to our life’s menu 😉
It comes together pretty quickly but I will say that typically, Mike and I consume the entire thing, so if you’re making for more than two you’d best have a fair bit of milk and eggs on hand 😉
1/2 cup butter
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 doesn’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.
Don’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.
Warning – this thing puffs up like crazy while baking, so make sure there isn’t an oven rack too close above it 😉
It falls again once it’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”
I’ve actually been making this A LOT lately …with some raspberries sprinkled on top and Luke thinks it is a dessert 🙈 I love how easy it is to make and the texture 😍
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Haha, don’t MOST of the best breakfasts taste like dessert? 😉💕 we love the texture too 👌🏻