German Baked Pancakes


A baked German pancake is often called a Dutch baby. They are usually served for breakfast or brunch. Some filled versions can be served for lunch, dinner or dessert. The pancake can be sweet or savory. This is much easier and quicker to prepare than standard griddle pancakes.

A baked pancake is like a popover but the ingredient proportions are different. The egg batter is poured into hot butter in an oven proof frying or pie pan and baked until puffy and golden brown. The pancake is then cut into wedges and sprinkled with powdered sugar and lemon juice from sliced lemons is squeezed over. The wedges can be spread with butter and jam, have stewed fruit spooned over them or cheese can be melted over the top.

The baked pancake comes from the German pfannkuchen. The recipe for baked pancakes has been long known in the Americas thanks to German and other immigrants from Northern Europe. Pancakes in all forms are ancient.

Plain baked pancake

Plain baked pancake

 

Baked pancake with butter and apricot jam

Baked pancake with butter and apricot jam

One baked pancake will serve 2 to 4. Each pancake is cut into  4 wedges.

German Baked Pancake

Ingredients

  • 2 eggs, equal to 1/2 cup
  • 1/2 cup of milk
  • 1/2 cup of all purpose flour
  • 1/2 teaspoon of salt or less
  • 1 teaspoon of sugar, for a slightly sweet pancake
  • 2 tablespoons of butter, 1 for the pan, 1 for the batter

Directions

Heat the oven to 425 degrees F. Melt 1 tablespoon of butter in a 10 inch cast iron or stainless steel frying pan. Any frying pan with a metal handle can be used. You can use a pie pan.

Break the eggs into a mixing bowl and beat with a wire whisk until well blended. Add the milk, flour, the sugar and the salt. Beat well until smooth.

Heat the pan and 1 tablespoon of butter in the oven or on the stove. Make sure you swirl the pan to coat the sides with melted butter.

Pour in the egg batter and bake the pancake in the oven for 15 minutes. Remove from the oven, it will be golden brown and puffy. The cake will fall and flatten after a few minutes. Sprinkle the top with powdered sugar and lemon juice or serve with butter, jam, jelly, syrup or stewed fruit. Cut the pancake into four wedges.

 

Savory Baked Pancake

This version is good for lunch or a quick light dinner. It will use up vegetable or meat leftovers.  The pancake will serve 2 to 4. A salad can be served with it. A cheese sauce is nice drizzled over the wedges.

Ingredients

  • 3 eggs
  • 1/2 cup of milk
  • 1/2 cup of all purpose flour
  • 1/2 teaspoon of salt
  • 2 tablespoons of butter, 1 for the pan, 1 for the batter
  • 1 cooked chicken thigh and some cooked vegetables or leftover stew or chili
  • Cheese, shredded or crumbled

Directions

Heat the oven to 425 degrees F.

Prepare the filling. Shred or dice the chicken thigh or other cooked meat or fish. Have some cooked vegetables ready. If you want to add onion or mushrooms they should be cooked until tender in butter. Have the cheese ready and at room temperature. If you use leftover stew or chili have it ready. Any cooked meat can be added including bacon, sausage, hamburger, shredded pork or fish. Any cooked vegetable can be used.

Melt 1 tablespoon of butter for the batter in the microwave. Cool.

Melt 1 tablespoon of butter in a 12 inch metal handled frying pan on the stove. Or in a pie pan in the oven

Break the eggs into a mixing bowl and beat well with a wire whisk. Add the milk, salt, melted butter and flour. Beat well until the batter is smooth.

Put the filling ingredients in the bottom of the pan in the melted butter. Pour the batter over the filling ingredients and the hot butter in the pan. You can cover the batter with cheese if you want.

Bake the pancake in the oven until it is golden brown and puffed. The egg batter will swell up around and over the filling. Bake about 15 to 20 minutes. Check at 15 minutes. Remove from the oven and sprinkle cheese over the top. Return to the oven for 1 to 2 minutes until the cheese melts.

This recipe can be changed however you want depending on the ingredients you have on hand. Any cream or cheese sauce is nice served over the wedges.

 

Baked Apple Pancake

For breakfast, brunch or dessert. Sprinkle the top with sugar and cinnamon or powdered sugar.

Serves 2 to 4.

Ingredients

  • 2 apples, cored, peeled and sliced thin
  • Lemon juice
  • 4 tablespoons of butter
  • 3 eggs
  • 1/2 cup of milk
  • 1/2 cup of all purpose flour
  • 1/2 teaspoon of salt
  • 1 teaspoon of sugar

Directions

Heat the oven to 425 degree F.

Prepare the apples. Peel and core the apples. Cut into thin slices. Sprinkle with lemon juice. Heat 2 tablespoons of butter in a pan and cook the apples in the butter until they are tender, about 5 to 10 minutes. Set aside and prepare the egg batter.

Heat 2 tablespoons of butter in a 12 inch frying pan that has a metal handle. Heat on the stove or in the oven.

Break the eggs into a mixing bowl. Beat well and add the milk, melted butter, sugar, salt and flour. Beat until smooth.

Arrange the apple slices over the butter in the bottom of the heated pan. Pour the egg batter over the apple slices.

Bake the pancake in the oven for 15 to 20 minutes or until puffy and golden brown. Sprinkle powdered sugar or sugar and cinnamon over the top. Return to the oven for 1 minute.

Cut into 4 wedges. Serve with lemon juice or plain.

 

Notes

Shredded or grated cheese can be sprinkled over the egg batter in the pan after pouring in the egg batter for a plain cheese pancake. Sliced green onions can be added along with the cheese.

The batter can be baked in a 6 cup muffin pan. A couple tablespoons of filling is added to the center of each half filled cup and they are baked until puffed and golden brown. Cheese, cooked vegetables, cooked meats or fish can be used as a filling. Canned fruit pie filling can be used for sweet puffs. The muffin pan is buttered and heated about 5 minutes in the oven before adding the batter and filling. Bake for 15 to 20 minutes. The batter bakes over and around the filling. Sit the muffin pan on a sheet pan for ease in handling.

Some cooks add vanilla and cinnamon to the batter for a sweet pancake.

Some recipes call for 1/3 cup each of flour and liquid per egg.

A small amount of nutmeg is often added to the batter.

Some cooks return the pancake to the oven for 1 to 2 minutes after sprinkling the top with powdered sugar.

Pancakes in the 1600s often had nutmeg, cloves, mace and cinnamon mixed into the batter.

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About dwittopinions

A great grandmother living in the middle of the United States. My interests include art, needlework, reading, history, politics, and cooking.
This entry was posted in Baking, Breakfast, Chicken, Desserts, Dinner, Eggs, Food, Fruit, Lunch, Main Dishes, Recipes, Vegetables and tagged , , , , , , , , , , , , . Bookmark the permalink.

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