I’m not particularly a pancake fan. Like, at all. I know -it’s weird. I love crepes and I can occasionally go for some chocolate chip pancakes at a certain chain pancake house – but Saturday morning pancakes are just not my cup-of-tea. I saw a recipe on… um… somewhere… for a “German Pancake” – a giant, start in the pan and finish in the oven, pancake meant for sharing.
But what can be shared, can be individual, right? Because we know how I love my individual servings!
I tried a few times but couldn’t get the recipe just right – and then – voila! Magic happened! But because I wasn’t planning on posting this version, I only have my one picture that I posted to Instabrag – I mean Instagram.
Please try these this weekend – you’ll be so glad you did! I particularly love that they come out of the oven all at the same time and there isn’t any flipping and waiting!
These can be made in a cupcake tin (even better if its a JUMBO muffin tin) or individual ramekins if you’re feeling particularly fancy pants, but don’t use liners. They just stick!. They are best served hot and right out of the over, so have the rest of breakfast ready when they come out. FMG says they make awesome leftovers popped in the microwave for a couple of seconds.
- 1 cup flour
- 1 cup milk
- 4 eggs
- 2 tsp vanilla extract
- 1 tbsp sugar
- 1/2 tsp salt
- melted butter, for tins or ramekins (about 2 tbs)
Preheat oven to 375 and melt butter.
Sift flour, sugar and salt into a large bowl to remove any clumps (ok, lets be honest, you don’t have to. It’s a quality control thing.)
Whisk together eggs, milk and vanilla in a separate bowl (I used the pyrex measuring cup that I measured the milk in. One less thing to wash!).
Add wet to dry and whisk until smooth and combined. The batter will be like a crepe batter – much looser than a traditional pancake better.
Generously distribute the melted butter in the tins or ramekins and use a pastry brush to thoroughly coat the sides and bottom or each container.
Distribute the batter evenly among the tins or ramekins. I made 12 jumbo muffin size. I’d guess that you could get 24 muffin size, several medium ramekins, or two larger ramekins from one batch.
Bake for 12 to 15 minutes, watching closely, until they are puffed and just turning brown on top.
When you take them out, they will be puffy and popped over the container. As they cool, the top collapses into the center making a little well that’s just right for fruit, butter and syrup, powdered sugar, or nutella if you’re feeling particularly indulgent.
P.s. I’ll take more pictures and update next time I make them.
P.p.s. So upon further internet research, I’m not quite as creative as I thought. These are also called “Dutch Babies” and apparently someone else also likes individual servings and didn’t want to share a giant pancake. There are MANY versions of this recipe floating around. I like mine. So there. And I like calling them Pancake Pop-Overs. It’s fun to say and reminds me of lunch at Neiman’s. xx