Puffed oven pancakes go by many names: puffed pancake, oven pancake, Dutch baby, and German pancakes. I was first introduced to them when I married my husband. In their family they are known as German pancakes, and are a traditional breakfast. It's a nice variation from pancakes, because you can whip it up and then let it bake, without worrying about the pouring and flipping that traditional pancakes require. They are also quite a bit lighter than traditional pancakes, and so are great when you want a "fancier" breakfast that doesn't leave you feeling too full.
There are a number of recipes out there - each one differing slightly from the other in how thick, moist, etc. it is. In our house, we have two recipes that we use, depending on if I'm cooking them or if my husband is. My preferred recipe comes from the Better Homes and Gardens Our Best Recipes cookbook. It's super simple, goes easy on the butter, and comes out a little more crispy around the edges (which I like). Although these can be cooked plain and then topped with any variety of toppings, I've also discovered that certain toppings can be baked in with the pancake, adding fun flavor and warm textures. I created this version last weekend, and loved the result! The apples and cranberries made it pretty, yummy, and flavorful enough that it stood all on its own without any extra syrup or other sugary toppings, although it would be wonderful with applesauce or lightly sweetened yogurt. I'm thinking this will be a perfect breakfast for Thanksgiving morning - fancy and fun, but still simple and light!
4 SERVINGS
PREP: 10 minutes COOK: 20 minutes READY IN: 30 minutes
| SIMPLE | HEALTHY | YUM |
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INGREDIENTS
- 2 tablespoons butter
- 3 eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1/4 teaspoon salt
- 1 apple, cut into 1/4 inch rounds
- 1/4 cup fresh cranberries
- sprinkle of cinnamon
DIRECTIONS
- Preheat oven to 400ºF. Place butter in an ovenproof skillet or pie tin. Put in the oven for 3-5 minutes, until the butter is melted.
- Meanwhile, in a medium bowl beat the eggs, flour, milk, and salt together until smooth. Pour the batter into the hot skillet with the melted butter. Top with apple rounds and cranberries. Sprinkle with cinnamon.
- Bake for 20-25 minutes, until the sides of the pancake are puffed up and slightly browned.
- Cut into quarters and serve.
NUTRITION FACTS
1/4 of pancake 197 calories 9.8 g fat 20.7 g carbs 6.8 g protein 6.6 g sugar
Enjoy!
Recipe adapted from Our Best Recipes by Better Homes and Gardens.
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