German Pancakes

Also referred to as “Dutch baby pancakes,” “puffed oven pancakes,” or even “oversized popovers,” all I know is that whatever you call them, they taste incredible. Apparently these were first created in the United States by Pennsylvania Dutch settlers, and fortunately the tradition continued from there. They’re light, buttery, not too sweet, and entirely delicious. They’re leavened with eggs, so they rise tall and golden in the oven, then after baking, they collapse into a perfect “bowl” for holding your toppings. These have been a family breakfast hit for as long as I can remember, and I make them often for my own kids now too.

My Dad (who grew up eating them as well) is the one who started the “German pancake” tradition at our house, and his specialty topping combo usually includes canned peaches (or sometimes canned pears), sour cream, and brown sugar. Somehow these flavors all meld together into pure happiness. As kids, we would quickly devour every bite of these beauties, and still be left licking our lips longing for more. Occasionally Dad would mix things up with a warm apple-pie-like topping, or swap the peaches for fresh strawberries, which was also fabulous, but honestly, this combo is the one that I return to the most. You might be questioning the sour cream, but just trust me on this one. It makes all the difference.

Everyone who knows Dad agrees that he is a genius cook. (An observation which he probably won’t deny, haha, although he is a humble guy in other respects.) He rarely follows a recipe, although he’ll “consult” one occasionally when trying something new, but he has a knack for whipping out the most amazing food, using whatever ingredients happen to be available. Some of my favorite childhood memories include watching cooking shows with Dad on Saturday mornings, and helping him “try out” new food ideas. (I eagerly volunteered for the important “taste-tester” position.) He showed us which cooking rules we could break, and which were more important to follow, so I blame him for the fact that I’m a food rebel.

Dad made “impulse cooking” fun and accessible. We all loved helping him cook and guessing what wacky ingredients he would think of throwing in there next–only to be astonished when the final dish actually tasted good. He rarely makes anything exactly the same way twice, so it was always an adventure. I think it really helped me understand the concept of having “balanced flavors” in a meal, where all the components work together and balance each other out in sometimes unexpected ways. (Like the one time he blended raisins up in the spaghetti sauce–we were all shocked when he revealed that secret ingredient! But the hint of sweet depth they added actually worked.)

My Grandma didn’t love cooking, and she didn’t always have time to cook a big dinner either, so as soon as her children were old enough to learn, she started teaching them to cook. Then, once they had the basics down, she would assign them meals on a frequent basis. My dad, as the oldest child, perhaps got a head start, but it seems like cooking was something he always naturally enjoyed and did well. My grandma often tells the story (with joking frustration) of how she always struggled to make a good pie crust, and that when my dad was a teenager, he decided (never having tried before) that he wanted to make a pie from scratch. So he found a recipe and whipped out a delicious pie with the most perfect, flaky crust. She never fully forgave him, but I think he was promoted to official household pie-crust maker after that.

Here’s the recipe. Growing up, we often doubled this (in a larger pan) to make enough for everyone in our family of eight. But as-is, this recipe makes four servings. (Although I would gladly eat the entire thing by myself.) (Adapted from the “Puffed Oven Pancake” recipe from the Better Homes and Gardens New Cookbook, 75th anniversary edition.)

German Pancakes

2 Tbs butter

3 eggs

1/2 cup flour

1/2 cup milk

1/4 tsp salt

Toppings:

One 15oz can sliced peaches, drained

3 Tbs sour cream or creme fraiche

2-3 Tbs brown sugar

Preheat oven to 400 degrees.

Place butter in a 9 or 10-inch ovenproof skillet, or a 9-inch square pan, or a deep dish pie plate, whatever you have that works. Put it in the hot oven for a few minutes, until the butter melts and begins to bubble.

Meanwhile, in a mixing bowl use a whisk or beater to beat the eggs and flour until smooth. Then beat in milk and salt, whisking to combine.

Pour the batter into the hot buttered skillet. Bake for 20-25 minutes until puffed and golden brown.

Top with sliced peaches, a few small dollops of sour cream, and a generous sprinkling of brown sugar. Cut into four pieces and serve immediately.