Old World Pancake
photo by Linky
- Ready In:
- 2 tablespoons butter (margarine OK but butter is best)
- 3 medium eggs
- 3⁄4 cup milk (I use 1%)
- 3⁄4 cup all-purpose flour
- 2 teaspoons granulated sugar
- 1 teaspoon ground nutmeg (it sounds like a lot but try it before you change the amount)
- Turn oven on to 425'.
- Put butter in large (10 inch) ovenproof fry pan (I use a 4 litre sauté pan) and put the pan in the preheating oven.
- In medium mixing bowl, whisk together the eggs and milk.
- Sprinkle in the sugar, nutmeg and flour. This means, just dump in the dry stuff.
- Whisk it all together until it is smooth.
- Remove hot pan from the oven, swirl the butter around and then dump in all the batter.
- No need to spread it or mess about, just pop it back into the hot oven uncovered, close the door and sit back with a cuppa and wait.
- Set that timer for 16-18 minutes.
- Remove from oven and slice into wedges, in my house that means half for me and half for my husband!
- This is great served with warm maple syrup, from annieCANada of course.
- Now enjoy. If you are having a big breakfast and you actually have leftovers, rest assured that this pancake tastes great at room temperature, cold or reheated.
- Gotta love that!
- B'Shalom everyone, Anne.
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This made for a WOW! Like Bubbles we found it easy to make and delicious. The teenager said awesome! Being the only nutmeg fan here I used everyones favorite, cinnamon instead. A zmail from Annie assured me there was no need for baking powder and I followed her suggestion to add apples - melted some butter in a pan added three thinly sliced apples, some cinnamon and a tablespoon of brown sugar - added the apple mix to bottom of hot pan topped it with the batter. So appealing with the pouffed up sides and tasted as good as it looked! Tasted like a combination of pancakes, french toast and bread pudding! Three of us emptied the pan and were looking for more! Thank you AnnieCan for this old fashioned recipe that has been added to my Breakfast Buffet Cookbook - can't wait to serve it to my next 'over nighters' as well as for our special weekend breakfasts ... it's just that good!
This does puff up amusingly on the edges. But this is far too much nutmeg. I like nutmeg, but one teaspoon made the pancake taste toxic. I hate to waste food but I threw half of this away. Next time I will use a regular Dutch Baby recipe. Most Dutch Baby recipes contain a little salt, more sugar, and cinnamon or vanilla...with little or no nutmeg.
Yes this pancake does fluff up, then deflates when taken out of the oven. The recipe was easy to make. But when it came time to cut the wedges and remove they were STUCK to my pan. Needless to say the bottom of the pancakes were still in the pan. By the time I got them out they lost all appeal, but decided to taste them so I could give them a review on taste. I put a wedge on my sons plate with syrup, he took one bite looked at me and said "this is not good mommy, you can throw mine in the trash" he is 3 1/2yrs. and a really good eater "usually". I personally thought they were ok, wouldn't want to eat them again but they were not horrible, They taste like a weird textured french toast.
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RECIPE SUBMITTED BY
I love cooking and trying new recipes. <br> <br>I am a displaced Bluenoser. <br> <br>My husband Gilad, is my best friend and my soulmate. We do most everything together. <br> <br>Our daughter Tiffany, is now 21 and has been living on her own for 4 years now. That makes us empty nesters, WOO HOO! <br> <br>Besides mucking about in the kitchen, I also enjoy mucking about in the garden and reading while lounging on the swing. <br> <br>Our cat, Muffins provides much entertainment as do most felines! <br> <br>I try to start and end each day with at least 3 (sometimes that's a tough one) things that I am grateful for. No matter how hard life seems, I know I have it easy compared to so many others. <br> <br>B'Shalom, <br>Annie