Original Pancake House German Pancake

AmyZoe's Note:

If you love Baby Dutchman or Dutch Babies, you'll LOVE THIS! I made a mistake and put some butter in the batter so it didn't puff up as much, but it was still quite good. I also melted butter in the cast-iron skillet while the oven was warming. This is a clone of the first Original Pancake House in Portland, Oregon, and the recipe is from Top Secret Recipes by Todd Wilbur. If you have company, plan on making a couple batches.

• Total Time: 21 mins
• Prep Time: 5 mins
• Cook Time: 16 mins

Ingredients:

Serves: 4

Yield: 1.0 large p ...

• 3 eggs , large
• 1⁄3; cup whole milk
• 1⁄3; cup heavy cream
• 2 tablespoons granulated sugar
• ¼ teaspoon salt
• ¼ teaspoon vanilla
• ½ cup all-purpose flour
• 1 tablespoon butter , melted (salted butter)

Garnish

• powdered sugar

Serve with

• lemon wedge
• butter
• maple syrup

Directions:

1. Preheat oven to 475.
2. In a medium bowl, beat eggs with an electric mixer.
3. Mix in milk, cream, sugar, salt, and vanilla.
4. Mix until sugar is dissolved.
5. Sift in flour and mix until smooth.
6. Let batter rest for about 10 minutes.
7. Coat the bottom of a 9" or 10" oven-safe skillet (cast-iron is best) with melted butter.
8. Pour batter into the pan, and bake for 14 to 16 minutes or until golden brown on top and dark brown around the edges.
9. Pancake will rise substantially while cooking.
10. Remove the pancake from the oven and let it sit for about another minute.
11. Loosen the pancake around the edge with a spatula, then slide it out of the pan onto a plate.
12. Dust with powdered sugar and serve with lemon wedges, butter, and syrup on the side.