German Oven Pancakes

This recipe goes by many names.  German Oven Pancakes, Dutch Babies, and my personal favorite -- from my toddler daughter, way back when -- Poofy Pancakes!  She thought they were magical.

They're a favorite around here. I try not to have them too often, as they're not too point-friendly, but the rest of the family still wants them all the time.

This recipe makes any cook feel good. What is it about 4 simple ingredients that makes this dish such a showstopper? The picture above was the Sweet Girl's first attempt. Look at those "poofy pancakes"!!

:-)  Pretty cool.
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German Oven Pancakes

1/2 cup milk

1/2 cup flour

3 large eggs

dash of salt

1 to 2 tablespoons of butter or margarine

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Preheat your oven to 425° F.  We always made German Oven Pancakes in a 9x13 pan, but I grew up in a big family. A round pan or skillet can also be used. (Oh, and we always doubled the recipe. If you use a 9x13 pan, *definitely* double it.)

Place the butter in the bottom of the pan and place it in the oven while it's preheating to melt it. Mix your milk, flour, eggs and salt in a bowl. Use a wire whisk to blend, but make sure all the lumps have disappeared before moving on. (Some people blend this in a food processor.)  When you've got your mix ready, pour it over the melted butter in your pan, and place it back in the oven. Bake for 10-15 minutes or until golden brown. Edges will be puffed up.

This are a fun breakfast, and it can also make a beautiful brunch. My kid loves them plain -- just a little syrup for her, but depending on your mood or the season, they could be filled with berries, peaches, or sauteed apples. A dusting of powdered sugar or even whipped cream could top it off.  Casual or fancy, you can't go wrong with German Oven Pancakes.