Prep 10 mins
Cook 30 mins
I grew up with these. They are so easy it was one of the first things I leared to cook as a child. Top with fruits, syrup, butter, powdered sugar, or even chocolate chips. Makes a nice easy breakfast, or even a dessert.
- 59.14 ml butter or 59.14 ml margarine
- 236.59 ml milk
- 2 eggs
- 158.51 ml flour
- 29.58 ml sugar
- 2.46 ml lemon zest
- 2.46 ml cardamom
- Preheat oven to 400.
- melt butter or margarine in 9 inch pie plate
- mix all other ingredients.
- pour mixture into plate with th melted butter.
- bake 30 minutes.
- cut into slices you desire, I generally do 4 pieces.
- serve and enjoy.
Wow! This is an absolutely delicious and flavorful pancake. We loved each and every bite. My DH and I actually fought over the last piece. It's something that I plan on making again and again and...well, you get the idea. I left out the cardamom because it was really expensive and I didn't want to pay that much for something I had never tasted. I am glad I left it out because in my opinion, this Dutch Baby/German Pancake is more then tasty without it. After it finished baking, I added a little powdered sugar and that was it. So good and so very easy to make. It's a winner!
My husband and I both thought this German pancake wasn't as good as the less heavy one I made last week. Also, the middle darkened quickly in my convection oven and I had to put foil over it to keep it from burning. My other recipe is the same as German Pancake, Northern Pacific Railway except that it cooks at 450 degrees for 15 minutes. I liked the additions of lemon zest and cardamom in this recipe.
Excellent! (I, too, made without cardamom.) A little thicker and denser than the ones I remember growing up with, but very tasty. We topped with powdered sugar and lots of lemon juice. I didn't have real lemons, so for zest I used bottled lemon peel & for lemon juice I used a non-concentrated lemon juice in the little lemon-looking plastic container.