April 14, 2009
Our little family of two will never be accused of not liking pancakes. I am always on the lookout for fun ways to make them.
Some, like me, call these "German Pancakes". Some, like P, call them "Swedish Pancakes". (Though I am loathe to inform him that Swedish Pancakes are flat and floppy, much like crepes or blini.) I have also heard them called "Dutch Babies". I've settled on the term "Oven-Puff" -- being descriptive of the pancake, not its origins-- in an attempt to avoid taking sides.
Whatever you call them, they're a staple at our house on nights when chopping and sauteing don't appeal.
1/2 c. flour
2 Tbsp. sugar
1/2 tsp. salt
1/2 c. milk
1 Tbsp. butter
Heat oven to 425. In a medium bowl, combine all ingredients except butter. Beat with a wire whisk until smooth.
Place butter in 9" pie plate or cake round and melt in oven until butter sizzles (2-4 min.)
Remove pan from oven and tilt to coat with butter.
Immediately pour batter into hot pan and return to oven.
Bake for 14-18 min.
There are many ways to top this pancake. Traditionalists favor a squeeze of lemon juice and a sprinkle of powdered sugar. I like maple or fruit syrup (Mmm... boysenberry) or a shake of cinnamon sugar.
We make a double batch and do two pans at a time. A very quick weeknight supper. (I suppose you could have them for breakfast, too, but we don't.)