Baked German Pancake (Or Dutch Babies)
(Two 12-inch Baked German Pancakes)
This is not a griddled pancake at all, but an eggy batter baked in the oven, like yorkshire pudding or popovers. A baked German pancake (small ones are called Dutch babies for some reason) is dramatic and captivating for children. You wouldn't believe what three egges can do when beaten with milk and flour – this mixture billows up to inbelievable heights and turns golden. The pancake should be sprinkled with lemon juice and confectioner's sugar and served quickly while hot and high and mighty.
This is for a double batch - image below shows single batch.
- 6 eggs, room temperature
- 1 cup milk
- 1 cup all-purpose flour
- 1 teaspoon salt
- 4 Tablespoons butter, melted
- 4 Tablespoons lemon juice
- Confectioners' sugar
Preheat the oven to 450F. Butter two 12-inch skillets (or you can use small pans or cake pans).
Break the eggs into a mixing bowl and beat until thoroughly mixed. Add the milk and blend well.
Sift the flour and salt onto a square of waxed paper. Lift the waxed paper up by two corners and let the flour slowly drift into the egg and milk, whisking steadily. Or slowly sift the flour and salt directly into the egg mixture, while whisking to blend and smooth.
Add the melted butter and mix briskly so the batter is smooth.
Pour the batter into the pan or pans and bake for 15 minutes at 450F. If you are baking smaller pancakes, they'll be done after 15 minutes. If baking big 12" pancake(s), reduce heat to 350F and bake another 10 minutes. (* More baking is not always necessary.)
Sprinkle the lemon juice over the pancake(s) and dust the top with confectioner's sugar. Serve at once.