I can’t quite remember how we had gotten on the subject of pancakes, but I’m glad it happened none the less– a co-worker passed this recipe along to me as being a favourite in their house. Other recipes might call these “Dutch Babies” or “German Pancakes”.
I was pretty skeptical to start with. Pancakes in the oven? That seems too easy, I quite liked that idea. But that they expand rapidly while baking, then sink back down? I really wasn’t sure what to think about that. It is fun though! I enjoy the crispy outside and soft custardy texture.
These really are a different kind of pancake, oh and delicious! If you’re looking for Christmas morning breakfast or brunch ideas (or really any other day of the year)– this would do the trick.
PREP TIME: COOK TIME: TOTAL TIME: 25 min YIELD:
- 6 tbsp margarine or butter, melted
- 6 eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1/2 tsp salt
- 2 tsp vanilla extract
- Pre-heat oven to 450 degrees F.
- Measure and combine dry ingredients.
- In separate bowl, beat eggs well and add to dry ingredients.
- Combine melted (cooled) margarine with milk and vanilla, and add to the egg/flour mixture. Beat mixture well.
- Grease 9 x 12 rimmed pan, and pour mixture into pan. (I used a smaller pan for the pancakes in the photo, because that’s all that was clean)
- Bake 15 minutes at 450 F, then reduce heat to 350 F and bake for another 5 minutes.
- (It may be tempting) but don’t open the door while it’s baking.
- Remove from oven, cut into individual portions and serve with good ol’ maple syrup or your favourite pancake toppings (we really enjoy our blueberry syrup around this house!)