These are also sometimes called dutch babies, or german pancakes. I can’t really claim to know the origins, as I learned about these from the internet. BUT every time I see these I think, ‘oh, I should make that sometime.’ I’ve probably thought this over ten times in the last couple of years.
What? You mean you don’t have ‘make those weird pancakes’ on your to-do list? Well….
Since this was the first time I’ve ever made these (or tasted one) I decided to try do a little research and I combined elements of two recipes I found online. And then I tried two slightly different baking methods, one worked well one did not work well. So below you will find a simple but (pretty much) fail proof method for making baked pancakes.
Oh-and if you’re wondering what these taste like (I know I was) the best I can describe it is by saying that it’s very much like a thicker version of a crepe. Which I thought was awesome! Enjoy.
Needed: 4 eggs, 1 tablespoon sugar, 1/2 teaspoon salt, 2/3 cup flour, 2/3 cup milk, 2 tablespoons (melted and cooled) butter plus more for the pans, and 1 teaspoon lemon zest.
In a blender combine the eggs and milk and blend for a few seconds until well mixed. Now add all the remaining ingredients and blend until combined and no lumps remain.
Grease two pie pans with butter and place in the oven while it preheats. Preheat oven to 375 F once it’s ready turn it down to 350 F. Remove the pie pans (with an oven mitt) and pour 1/2 the batter into each. Bake for 10 minutes, until the edges start crimping up and browning. Serve with syrup, fruit and powder sugar.