Sometimes called “German pancakes,” these have very little to do with Germany, and nothing to do with the Dutch. Apparently they were invented by German immigrants who were referred to as “Dutch;” a corruption of the word “deutsch.” So, save your emails saying they don’t have these in Germany or the Netherlands. We know.
As I mentioned briefly in the video, I like to use a little less batter than many recipes call for. I think this provides the best crispy-to-custardy ratio. I topped mine with butter, lemon, and powdered sugar, but any and all traditional pancake toppings will work wonderfully. I hope you give these beautiful ‘babies” a try soon. Enjoy!
Ingredients for 4 small or 2 large portions:
3 large room temperature eggs
2/3 cup room temperature milk
packed 1/2 cup flour (really pack the measuring cup firmly with flour)
1/4 tsp vanilla extract
1/4 tsp salt
3 tbsp clarified butter
- Bake at 425 F. 20-25 min
* garnish with melted butter, fresh lemon juice (Meyer if you can find it), and powdered sugar.
* garnish with melted butter, fresh lemon juice (Meyer if you can find it), and powdered sugar.
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