By sugarpea on October 28, 2003
Photo by Amis
Photo by Amis
"I've had these a lot at B&B's, probably because they're delicious and dependable if the right technique is used. This dish is puffy around the outside and flat in the center offering the perfect nest for sliced fresh fruit. It's airy, light and makes a beautiful presentation. The batter can be made up to a day ahead and refrigerated."
Serving Size: 1 (139 g)
Servings Per Recipe: 2
"This is my husbands new favorite breakfast, unbelievably good and easy. As delicious as this was with only maple syrup, I can imagine indulging with pastry cream and fresh fruit."
"Used my Pyrex pie plate and glad I did, because the tin pie plate I had in the cupboard would have been too small. Per other reviews I decided to do 425 degrees the first 15 minutes then 350 degrees the last 8-10 minutes. It worked out perfectly. I also tweaked the batter per other reviews by adding a dash of salt, 1/4 teaspoon cinnamon, and cutting down the butter to about 2 teaspoons (I eyed all of it). Made powdered sugar by simply putting some white cane sugar and tapioca starch into a mini food preocessor for about 3 minutes. Not exactly what I had in mind but this is a keeper! Thanks"
"This is one of my family's favorite breakfasts and it's made at least twice a month. I consider it one my frugal meals since it stretches the milk, eggs & flour much further than they would go on their own for six people but I also don't use the entire amount of butter called for (that much butter is certainly NOT frugal :D ). It doubles quite easily and I plan on trying it tripled next time I make it. I do have to cook it longer but I just keep an eye on it to gauge when it's done; I don't feel it's too much longer however. I always use my large cast iron skillet, preheated. Watch it closely or your butter will burn and smoke. The butter isn't just for easy removal; it's adds to the texture as well as the taste so it's a good idea to NOT ditch the entire amount of butter. However, as I already the said, that amount of butter isn't required (in my well seasoned cast iron skillet; you'll have to experiment with your own pans to find the right ratio for yourself). I have also successfully subbed coconut oil. Salt is a very much needed addition and I usually add about 1/4 tsp. We also always often add cinnamon, allspice, nutmeg, etc. or even Chinese five spice and chai spice blends. It's all yummy. We have served this with syrup, jam spread on top, fresh fruit sprinkled over the top, etc. My favorite way is to mash fresh raspberries and spread it thickly over my portion."
"I tend to serve some breakfasts in individual Corning Ware style serving dishes. This divided fairly evenly into 3- 8 ounce "boats." I did the 425 for 13 minutes and finished it off 350 for the remaining 7 minutes. I need to work on the presentation of my fruit. I lost household power at just the right time as these were finishing. This is my first time at attempting a recipe of this type."
"I used my cast iron and it popped right out. This is a little sweet, so served with tart berries was great. I made a quick compote of marionberries and blueberries to top it. I baked at 425 for 20 minutes, perfect. This was light. Will be making this again, but for dessert instead of breakfast."
"What can I do to this, I like it. But I think, Yes!! I think this dish has a lot of potential, and I'm sure I'll will be make it again. Before attempting this again, I'll have to figure out what seasonings to use, by reading all of the review, and see that will work for others, and than for me, to make it more flavorful or lot better for me to do! Anyway, excellent to do a SCRATCH on recipes. The more I play with my food, the more I love cooking, to make a recipe that will work for me, that is!! Than I can do the happy food dance!! I've will added this to my recipe book with my additions. THANK YOU!!"
"i only used 1 table spoon of butter and cooked it at 425 degrees for about 14 minutes then lowered it 350 for about 9 min. i would not recommend cooking it at 450 for 20 min the first one i made at this temp got really burnt on top and the bottom was very thin. so please listen to everyone here who is saying to cook it at 425 for 15 min. the second one i made came out just like the ones at the original pancake house. so no more going there for dutch babys. i found a more inexpensive way to enjoy one of my favorite breakfast meals. and do put in a pinch of salt"
"It's like french bread without the bread. I love it! I took the salt and temperature suggestions from others and used regular all purpose flour."
"lowered the oven temp as recommended and added the pinch of salt. It does need it! I only used about 1 tsp of butter and it was fine.Fresh fruit on top really makes this custardy breakfast so yummy. I've made it twice for the kids this week already. So easy and so impressive!"
"I think the pastry needed a little extra something--maybe some salt? It seemed a little bland."
"Ummm, very good. I found the mealting of the butter step unnesseccary as it caused my smoke alarm to go off. Instead you can just spray the pan(s) with non stick cooking spray. It puffed up nicely and the filling toppings are indless (from sweet strawbeeries, bananas, peaches or savory ham steak or cheddar cheese."
"My step-mom used to make these and I have had a very difficult time trying to replicate the recipe. I added a 1/4 tsp of cinnamon to the recipe to increase the flavor a little. I also add sprinkle lemon juice on it when I pull it out of the oven. I garnished it with blueberries and powdered sugar and it turned out wonderful!"
"Wow! I made two and the kids could have had two more! Very very easy to make. The top of mine also came out quite dark, but it didn't affect the flavor at all. I've never had this before, but everyone liked it. Will definitely make it again. I wasn't exactly sure what to fill it with, so I did bananas with butter, brown sugar, vanilla, and cinnamon (thanks to another reviewer). Next time I'll try it with the fresh fruit. Not sure what else to add, other than what are you waiting for?!"
"i love this recipe. we even have ti for dessert. It reminds my husband of his grandmother. He remembers her making this for him and enjoying it over conversations."
"Delicious and so easy! I topped mine with bananas cooked in butter, brown sugar, and a dash of vanilla. Definately adding this to my breakfast rotation!"
"Delicious, fun and very easy! DH was sceptical and was suprised that he liked it. The directions were very clear and I'll be making this again. Thank you!"
"This was very good. I had some strawberries that I needed to use up and chose this recipe for our breadfast yesterday. We really liked this and I will make again. I followed the recipe exactly except, I didn't bake for 10 more minutes at 350 since mine was already very brown and done in center. I have a new oven so I'm not sure if its the difference or what but no matter, it turned out wonderful. Thank you for sharing your recipe with us, this is something we have never had before. DELICIOUS!"
"I also have a hot oven, so I cooked it at 425 for 15 minutes and then at 350 for 5 minutes. I think 3 tablespoons of butter is way too much if you're using a small skillet or a cake pan. I think you'll be lucky if it rises at all with that much butter. Three tablespoons is probably a good amount if you're using a large skillet. I accidentally used twice as much sugar but it came out good."
"This was delicious even when made with whole wheat flour. I used 4 tablespoons of apple sauce and 1 1/2 tablespoons of butter. It wasn't as pretty as the one in the picture, but the apple sauce actually added a very pleasant sweetness to the bottom of the cake, which complemented the strawberries beautifully. Also, I add a little sugar to my strawberries to sweeten them - old southern habit. ;"
"This is great for a night when I'm too tired to cook. Just make sure to use real butter around the edge. I tried PAM once. Didn't turn out so great. I like to add frozen fruit, that's thawed. Easy meal."