The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Nov. 23, 2009
My new breakfast staple! I added blueberries before I put it in the oven and then topped it with lemon sugar. Amazing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Nov. 11, 2009
this recipe is perfect. Don't need to change a thing.... guests are impressed, and don't have to know how simple it is.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 29, 2009
I have made this many times and love it. I use cinnamon in place of nutmeg. Also, It always takes longer to bake than the recipe says.
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Cooking Level: Intermediate

Living In: Lansing, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 18, 2009
Very simple and easy to make. It's a lovely breakfast for the weekend. Bringing the eggs and milk up to room temperature helps a lot for making the recipe work correctly.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 7, 2009
I had never heard of these until two days ago. I lowered the heat to 400 and baked them for 20 mins - to avoid the eggy flavor some mentioned. They were dreamy. Also - I made a sauce for them that a friend recommended - 1/2 cup cream, 1/2 cup white sugar, 1/2 cup brown sugar - cooked on stove until sugars melt. Yummmy.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Sep. 26, 2009
I made this for breakfast this morning and followed the recipe to the letter. It turned out perfectly - light and fluffy. It was delicious and easy to make. I will definately be making this again. I added some cinnamon to the batter. This would be good with baked cinnamon apples over top or any other kind of fruit. Delicious, fun and easy recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Sep. 25, 2009
Added some cinnamon with the nutmeg; as well as some sliced apples on the bottom the pan after melting the butter and before adding the batter - served with warm maple syrup; this trully was very nice... and so much easier than pancakes... Make sure to make a double batch (in two pans, not sure how it would come out at twice the thickness batter wise; haev to adjust the cooking temps/times accordingly.) Try this! Yum!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Sep. 7, 2009
I made these for my sisters-in-law and it was a big hit. My only complaint is that even though they puffed up nicely, they fell flat by the time I put it on a plate on the table. Maybe a little eggier than I thought it would be. We made it with thinly sliced apples, which was a nice touch.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Aug. 30, 2009
I made these twice in a day and quite enjoyed them! I made lots of changes though... I added about 1 t sugar, more nutmeg than was called for, and 1 t vanilla. I'd probably add about 1/2 t cinnamon next time (oh, there will be next times!). I didn't follow the posted directions at all. I followed the simpler directions another commentor posted, and it worked great. I baked them in pie plates for 17-20 min. each. Serve immediately because they fall fast! I served them with diced peaches, strawberries, blueberries, syrup and icing sugar. A light Sunday evening dinner! The family was very impressed.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Aug. 25, 2009
regular dutch baby recipe like in some other cookbooks I have. Nothing spectacular, but good. hoping for one with a little more substance, but good for a simple breakfast on a cold day!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Aug. 8, 2009
I'm giving this recipe 4 starts for the following reasons: i followed the recipe exactly and it did puff up as it was supposed to (so that was good), i did like the 'eggy' texture, but there really wasn't anything special about this recipe...it didn't really have much flavour. It rose, but by the time I stick my fork in it had already fallen and I was left with a droopy, unexciting, mediocre pancake. They do taste very good when drenched in syrup or some sort of dressing...but that is just because the dressing tastes so good, not necessarily this recipe. I probably won't make these again, but i won't discourage others from trying it...i am glad that i did.
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Living In: Thunder Bay, Ontario, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.55 star rating.
Reviewed: Aug. 4, 2009
These were interesting, but the texture was far too eggy for me. If you do make them, add 1 tsp. vanilla, a dash of cinnamon and 1-2 tsp. sugar.
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Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jul. 23, 2009
These are absolutely delicious EXACTLY how they are!!! Don't even need syrup! I think it's 1 serving!!
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Cooking Level: Intermediate

The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jul. 1, 2009
Very tasty (I used vanilla instead of nutmeg and I think that helped add some flavor) and very pretty. Would be delicious served with strawberries and whipped cream which is what I plan to do next time.
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Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
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Reviewed: Jun. 30, 2009
These lack flavor in my opinion but you can add topping to them. I added sy rup and nutella. I will make these again. They are easy to make and use less counter space by cooking in the oven which I appreciate in my small kitchen.
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Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA
Living In: Utica, Michigan, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jun. 11, 2009
The only change I made was adding cinnamon instead of nutmeg, and it turned out great! I think a cast iron pan is great for this. This is a great quick, fun treat.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: May 17, 2009
I now love to eat these too. This was another quick, easy and delicious recipe. I only had one cast iron pan, which was smaller than the 10 inch pan stated in the recipe so I used my 6 inch pan and put the rest in a round cake pan and they both came out delicious. Next time, for ease, I think I'll use the 9x13 baking pan recommended by another reviewer because it is easier. The only difference I noticed in using a cast iron pan is that the cast iron pan version was a little crispier. If you didn't have the two to make a comparison, no one would notice. Delicious and it is now on the rotation breakfast menu.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Apr. 30, 2009
So happy to find this recipe - I had it over 30 years ago - after it came out of the oven I squeezed a lemon on it and then sprinkled with powdered sugar - served with fruit on top! Wow it is very impressive.
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Cooking Level: Intermediate

Home Town: Little Rock, Arkansas, USA
Living In: Duxbury, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Apr. 28, 2009
It was fine. I think my skillet may be larger than 10 inches. I had too much butter (had to toss some while I was coating the pan) and after it was all said and done, the center of my Dutch baby was really thin, almost crisp (which, judging from the pictures, is not supposed to happen). I can't give it 5 stars (we did eat the whole thing) but I can't give it less than 4 either (hey, we did eat the whole thing!) because I cooked it and let it cool & refrigerated it for a few hours before reheating it in the microwave in slices to eat. That surely changes the intended method of consuming the recipe, so I can't knock it. I'll give it another shot with more servings and less wait between when it's done and when I eat it. For the technically minded: I got a great rise out of it using cold eggs. Your pan must be HOT. If you aren't using a cast iron skillet you may not be getting the thing hot enough. Go all out, use the cast iron skillet (miserable heavy things but worth the effort) or a metal cake pan. When you add the butter IT MUST SIZZLE or the pan is NOT HOT ENOUGH. And don't sit around with the hot pan out of the oven either. Butter it, batter it, put it right back in the oven, or it's going to get too cold too fast and your oven pancake will not rise. I served ours with sliced bananas and strawberry preserves on top instead of powdered sugar. Thanks for the recipe, and I will make it again and revise this review if I find it 5-star then :)
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Cooking Level: Expert

Living In: Richmond, Virginia, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Apr. 20, 2009
My husband and I loved this recipe. I make them every Saturday morning.
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