Comments on: German Pancake (aka Dutch Baby)

By: Michael Farace

Michael Farace — Wed, 02 Mar 2016 15:56:05 +0000

The one modification I found that was very useful, is to put the butter in the pan while it heats up in the oven. It should be sizziling when the batter hits the ban. This will make for a flat middle of the pancake that stays moist and yellow, and high crisper sides, closer to how it comes out in a restaurant, without all the “ups and downs” in the middle that brown.

By: Lynne

Lynne — Sun, 12 Oct 2014 18:26:31 +0000

In reply to Miss Mirr. Ah, those tips sound perfect, Miss Mirr! Thank you!

By: Miss Mirr

Miss Mirr — Mon, 08 Sep 2014 17:11:51 +0000

Lovely dish! add sone crispe bacon in the bottom of the pan and skipp the sugar on top to make baconpan and serve with a crisp sallad or skip the salt in the batter and seve with a fruitsallad, whipped cream and a dash of icecream. the possibilleties are nearly endless!

By: Lynne

Lynne — Fri, 29 Aug 2014 15:52:15 +0000

In reply to K. Thank you, K. Enjoy YOUR time!!

By: K

Sun, 24 Aug 2014 23:27:16 +0000

Recipe looks good. Will try. Will also take more time for me. Thanks for the reminder.

By: Pat

Pat — Sat, 23 Aug 2014 17:56:22 +0000

My Grandmother would make these on meatless Fridays. She would stew or reconstitute dried apricots and we would top them with that!

By: Karen Nachreiner Dunbar

Karen Nachreiner Dunbar — Tue, 19 Aug 2014 12:56:44 +0000

Sounds very similar to what my German Aunt would make us kids some 60 odd years ago. We called them cowhorns. We put butter, cinnamon and suger on them then rolled them up. Yep, mighty tasty to my cousin and I sitting at the old farmhouse kitchen table. Aunt Celia and Uncle Gong ( Wolfgang) knew how to keep us entertained. Thanks for sharing. Sure brought back some great memories.

By: Jody

Jody — Sun, 17 Aug 2014 02:51:08 +0000

I’ve been making these for many years! Get the best results using the large clear glass Pyrex pie plate. Make sure to get the glass plate super hot. Melt the butterin the pan ’til it sizzles, swirl it around good, then add your batter. Deliciousness!! Try them with peaches too…. Amazing!!

By: christy

christy — Sun, 17 Aug 2014 01:55:58 +0000

I like u column,and thank for sharing,please
Share more thank you n God Bless.

By: Redcandies

Redcandies — Sun, 17 Aug 2014 01:09:59 +0000

I’ve been making these for about 30 years and we’ve always heated the skillet in the oven with about 1/4 cup butter until the butter is slightly golden then dumped in the batter into the hot pan. The edges will rise up huge, high and slightly crispy while the middle stays bubbly and soft. Yummy!!!