Tuesday, April 14, 2009

Oven-Puff Pancake

Our little family will never be accused of not liking pancakes. I am always on the lookout for fun ways to make them.

Some, like me, call these "German Pancakes". Some, like P, call them "Swedish Pancakes". (Though I am loathe to inform him that Swedish Pancakes are flat and floppy, much like crepes or blini.) I have also heard them called "Dutch Babies". I've settled on the term "Oven-Puff" -- being descriptive of the pancake, not its origins-- in an attempt to avoid taking sides.

Whatever you call them, they're a staple at our house on nights when chopping and sauteing don't appeal.

Oven-Puff Pancake

1/2 c. flour
2 Tbsp. sugar
1/2 tsp. salt
1/2 c. milk
2 eggs
1 Tbsp. butter

Heat oven to 425. In a medium bowl, combine all ingredients except butter. Beat with a wire whisk until smooth.
Place butter in 9" pie plate or cake round and melt in oven until butter sizzles (2-4 min.)
Remove pan from oven and tilt to coat with butter.
Immediately pour batter into hot pan and return to oven.
Bake for 14-18 min.

There are many ways to top this pancake. Traditionalists favor a squeeze of lemon juice and a sprinkle of powdered sugar. I like maple or fruit syrup (Mmm... boysenberry) or a shake of cinnamon sugar.

We make a double batch and do two pans at a time. A very quick weeknight supper. (I suppose you could have them for breakfast, too, but we don't.)


  1. Yumm that look so good! Thanks for sharing. I can't wait to try it.

    Miss K

  2. I used to love these when I was a kid... I should try them again. Thanks for the recipe!

  3. Wow... this photo brings back memories of my waitressing days. I served so many of these oven pufffed pancakes. Thanks for the recipe. I'll be trying it out soon! (Oh yeah,on the menu the large pancake was called "German Pancake" and the smaller version was called "Dutch Babies." We served them with powdered sugar and lemon wedges.

    1. I knew I was right all along. :) If you try it, I hope you love it as much as we do!


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