The other day we made a German pancake for lunch -- also called Dutch baby pancake, "Dutch" probably being a corruption of "Deutsch". It's a cross between a Yorkshire pudding and an omelet made with a bit of flour -- it's not like the usual cakey pancakes, but instead rather dense and eggy. Laura said, "It looks really weird, but it tastes great!"
Regardless of its origin, it's very tasty and easy to prepare. This version was printed in the Orange County Register a while back, and touted as a lookalike for the German Pancakes served at the Original Pancake House -- we've made them a number of times since, and it's rapidly becoming a family favorite. I would never have thought of mixing maple syrup and lemon wedges, but it's absolutely delicious.
It swells up rather alarmingly in the oven, then when you take it out it falls faster than you can say "ausgezeichnet" -- faster than I can say it, at any rate. Quite fun.
3 large eggs
1/3 cup whole milk
1/3 cup heavy cream
2 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon vanilla
1/2 cup all-purpose flour
1 tablespoon butter, melted
powdered sugar, for garnish
maple syrup and lemon wedges, if desired
Preheat oven to 475° F.
In a medium bowl, beat the eggs with an electric mixer, or whisk by hand. Mix in the milk, cream, sugar, salt, and vanilla, until the sugar is dissolved. Sift in the flour and mix until smooth. Let the batter stand about 10 minutes.
Coat the bottom of a 9- or 10-inch oven safe skillet with the melted butter. Pour the batter into this pan, and bake 15 minutes or until golden brown on top and dark around the edges. The pancake will rise dramatically during baking.
Remove the pan from the oven and let cool about 1 minute; it will collapse as it cools. Loosen the edges of the pancake with a spatula, then slide it from the pan onto a plate. Dust with powdered sugar.
Serve promptly, with maple syrup and lemon wedges.
Makes 2 to 4 servings. Preparation time, 15 minutes; total time, 30 minutes.