Some call this Dutch Babies, but I do think it is German. Personally, I think this is what a nice hostess makes to impress brunch guests. Prepare to make more than one batches; before you know it, it's gone and your guests will ask for more.

This is one simple version. You can always use fruits in season, add coulis to top, pipe fresh-whipped cream to crown, and dust with your favorite flavored sugar. Or, you can have a savory version with your chosen vegetables - steamed or stir-fried but just not too much liquid and add your family version of marsala or madeira reduction.

Your oven must be able to hold the temperature. Note that most ovens vary between the indicated and the actual temperature. I use a gas oven with a big stone tile that I add to its base to stabilize the distribution of heat.

Depending on how you would like the presentation to be, deflated or crown-shaped, baking time is either 20 or 25 minutes, consecutively.

For this version, you will need:
3/4 cup all-purpose flour
3/4 cup cold whole milk
3 eggs
a pinch coarse kosher salt
3 tablespoons cold butter
one pint strawberries, rinsed and pat dry
3 bananas
some confectioner's sugar for dusting

The pan that I used is a 9-inch pyrex pie pan.

Step 1: Ingredients: It's elementary

Preheat oven to 425 degrees. The temperature must reach this number to achieve the result as pictured. Meanwhile, in a mixing bowl, put together 3/4 cup all-purpose flour, 3/4 cup milk, 3 eggs, and a pinch coarse salt.
that's a finnish pancake I'm pretty sure, I took a cooking class and that's called a finnish krosper, or kropser. I think anyways, but the recipe I have for it involves lots of sugar...
Thank you for the information. I will look that up. The only sugar on this pancake is the one you dust on top -- it can be made savory, too, with fresh herbs.<br />
Wonderful recipe and directions.&nbsp;&nbsp; Thank you. &nbsp;Do you have one for the puffy one made with apples on the bottom which becomes the top when you invert it on to a plate out of the oven?&nbsp;&nbsp;
I have made that before. Would you recommend an instructable for that? You can vary the fruit option with pears, bananas, pineapples, or cherries.<br />
Hi! I made this and it was awesome! it didnt crown as high as yours. I think perhaps because i had removed the pan from the oven to pourin the abtter and some heat was lost?<br /> <br /> still delicious though. Going to make it for Easter!<br />
Try not to reduce the amount of butter. I have tested this about a dozen times before determining the minimal possible amount of butter. What would help is a really good bowl-size liquid measuring 'cup' that has a spout so that you can hold on to the pan while pouring the batter to the center of the melted butter so you don't need to swirl the pan. Did you make this for Easter?<br />
I use a jug for pouring batter when making yorkshire pudding (almost the same as thing).
What a good idea! Thank you.<br />
You imply it, but don't mention it... should I turn off the oven at this point?&nbsp;This really looks fantastic.<br />
You don't turn off the oven until your guests stop requesting seconds...<br />
hehe. I'm just confused on why you say to bake it for 20 minutes and it will look like this, then bake it for 5 more minutes. Still gotta try this, but it looks amazing.<br />
The reason you should leave it in the oven for five more minutes is: if you take it out when it looks ready, by the time you cut the first slice, it will &quot;exhale&quot; and become flat and wrinkly. It will taste OK, but it does not look as glorious. The additional five minutes preserve the crown form better. Think of when you go to a restaurant and getting served flat popover versus the &quot;full-bloom&quot; one. <br />
Yeah, I figured that was why, I just wanted to make sure the oven was left on during that time or if you turn off the oven and let the temp coast. Thanks!<br />
&nbsp;I made this recipe like an hour ago. It came out AMAZING. Awesome instructable!
Thank you. I'm happy it works for you. \^o^/<br />
&nbsp;I made this recipe like an hour ago. It came out AMAZING. Awesome instructable!
Looks very good, I'm tempted to give it a try tonight.&nbsp; Would 2% milk work, or is the whole required?<br />
I have tried both. The results were not significantly different.<br />
There was a chain of restaurants in MPLS/St. Paul area called &quot;Pannekoeken&quot; that served these!&nbsp; Absolutely awesome.&nbsp; Thanks for sharing your recipe.<br />
You're welcome. I share this because I was a little disappointed when I was told by the waitress that they made the pannekoeken from ready-to-mix restaurant-size boxes of powders.<br />
There's still a Pannekoeken Huis restaurant in St. Louis Park on Cty 3 east of Hiway 100. Also, the Original Pancake House restaurants serve these.<br />
I really want to make this, but cooking and baking requires detailed instructions. The only thing thats missing is how long to bake it!<br /> <br /> You talk about keeping it in the oven for 5 minutes once it looks a certain way, but this isnt accurate for baking. Also, only once do you mention the temp. the oven should be, and thats half-way into the instructable. <br /> <br /> Please add some time and temperature instructions to the front page and throughout as you move along the baking process.<br /> <br /> ~&nbsp;Thanks<br />
Dear kudoskun,<br /> <br /> Thank you for your feedback. The reason I only put the temperature once is because the oven has to hold that same and stable temperature. Most ovens vary between the shown and actual temperatures. The length of baking is twenty minutes to rise it. Some people like the look to deflate on serving, but I prefer the crown shape, so the total baking time is 25 minutes. I will edit the opening instruction.<br />
Hi My mom used to make these and we called them German pancakes and she used a cast iron frying pan to bake them in,
A well-seasoned cast iron pan will work wonders for this pancake. You will still need to use the same amount of butter to let the batter slide up when rising. Otherwise, it will just become thick savory pancake. Nonetheless I&nbsp; have heard of stories where such savory pancake becomes a family favorite and the kids will not question the appearance and presentation until they grow up and go to a European pancake restaurant. <br />
Question: Isn't there any need for baking powder ? I wonder how you get that &quot;tower&quot; in your oven, as german pancake is only 3-5 mm flat.&nbsp;
Please check the Dutch pancake section for the latter that you mentioned, and no, you do not need baking powder. Have you ever baked popover? I have never added baking powder in popover batter, not to mention German pancake. <br />
Though sometimes &quot;Dutch&quot; can be a misnomer for &quot;Deutsch&quot; the last time I enjoyed a pancake claiming to be German it much more resembled a giant crepe and went by the name &quot;theile&quot; or something and came covered in lemon juice and powdered sugar, but this one looks tasty and worth giving a try!<br />
As far as I know (and I am from Germany) this thing does not belong in here...well at least I've never heard, seen or eaten anything like that during the last 26 years ^_^ However very nice instructible...gotta try that out.<br />
IHOP, 30 plus years ago, had the &quot;German baby&quot; pancake.&nbsp; I think that this is the same pancake except served with boatloads of lemon wedges and powdered sugar.&nbsp; GOD they were good.&nbsp; And huge.<br /> <br />
Hi, I&acute;m from germany and I&acute;ve to say that I&acute;ve never seen that kind of pancakes.<br /> All pancakes in germany that I&acute;ve seen are flat ones like in this instructable:<br /> http://www.instructables.com/id/How-to-make-German-Pancakes/<br />
Being Dutch myself I must say that I have never seen such a contraption.&nbsp;What I&nbsp;believe (Alton Brown said) is that those &quot;Dutch&quot; things usually come from the &quot;Pennsylvania Dutch&quot; which would actually be the &quot;Pennsylvania Deutsch).&nbsp;<br /> Deutsch is German for German... &nbsp;(In Deutschland man spricht Deutsch) Hence I believe it to be German.<br /> <br /> Those folks brought a lot of recipes with them from their motherland.<br /> <br /> Looks delicious though.<br />
So what exactly is German about it ? Does it rise to precisely 8,00 cm ?<br /> <br /> When I think of pancake, I usually envision something like a French Cr&ecirc;pe, but considerably thicker. Almost like the 'typical' American pancake, but larger in diameter and definitely not drowned in gallons of maple syrup (scnr).<br /> <br /> This one looks like an inverted mushroom ;-)<b><br /> </b>
That one is Dutch pancake. I don't know why it's German, but for sure it's not Dutch as claimed by some Dutch restaurants in Twin Cities.<br />
The base 'pancake' is known in England as a Yorkshire Pudding...I have no idea what it's called State side..i like the idea of fruit...have you tried throwing them in the mixwhen you bake it to get nuggets of fruit compot hidden in the batter?
I was told that the traditional Yorkshire Pudding uses animal fat instead of butter. In the Twin Cities, Pannekoeken Huis served it as Dutch pancake and the version that has the fruit embbeded inside the batter is the actual Dutch pancake, at least that's what I tried in Rhijnauwen, Holland. That's why I turned the comparison into a project in Dutch class. And then, I translated the project into two instructables.<br />
That's a very nicely formed &quot;pudding&quot;, great.<br /> <br /> L<br />
Thank you. <br />

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