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Hobbies & Interests / Cast Iron Cookware
|Subject: Re: Baked Pancake||Date: 4/21/2011 11:06 AM|
|Author: voelkels||Number: 105 of 358|
Axe-u-lee, I likes Tom Fitzmorris’s recipe better, me
Also known as a "Dutch baby," this kind of pancake is baked, not griddled, and it uses a batter that's quite eggy and much like a popover batter. The texture is different, too. In the oven, it will climb up the sides of the pan and form a sort of bowl shape. The classic way to eat a German pancake is to sprinkle powdered sugar and squeeze fresh lemon juice over it. Then you tear off pieces and eat it with your fingers. It's not the pancake you grew up with, but it is very good and even elegant.
3/4 cup milk
3/4 cup self-rising flour
1 1/2 Tbs. sugar
2 Tbs. butter
Preheat oven and seasoned black iron skillet (about 10-inch size) to 400 degrees.
1. The recipe works better if you get the eggs and the milk up to cool room temperature first. Whisk the eggs and the milk in a microwave-proof bowl and microwave on 50 percent power for one minute.