Reviewed: May 31, 2007

I've never tried anything like this before, but the ingredients were what I always keep on hand so I thought I would give them a try and am really glad that I did. These were delicious! They taste like a cross between an omelet and a regular pancake. So easy to make and even without anything on them, they tasted fantastic. This is definetely a keeper. Thanks for sharing this recipe.

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Sherry

Cooking Level: Expert

Home Town: Coeur D Alene, Idaho, USA

Living In: Auburn, Washington, USA

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Reviewed: May 13, 2007

I became addicted to these after having them at the local Pancake House, and was very excited to find a recipe. After a few false starts, I figured out the trick... for these to turn out correctly, YOU MUST USE WARM EGGS AND MILK! I submerge the eggs in hot water from the tap for about five minutes (refilling several times) and microwave the milk for 50 seconds. Doing these two simple things dramatically changes the end result. I make one or two of these on the weekend to have for lunch during the week... they heat up surprisingly well in the microwave. With fresh squeezed lemon juice and powdered sugar there's nothing better!

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SemantiTheft

Cooking Level: Expert

Home Town: North Baltimore, Ohio, USA

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Reviewed: May 11, 2007

This was FANTASTIC! I have to admit that after readingthe reviews I did add the vanilla and a bit of powdered sugar to the batter. I melted the butter in a heavy duty nonstick cake pan and then added the batter and out into a hot oven. Rose beautifully! I liked it with lemon and powdered sugar and also homemade hot maple syrup. My husband liked it with just the syrup. Thanks!

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rhondarella

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Poznan, Greater Poland, Poland

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Reviewed: Apr. 22, 2007

As is I would give this recipe 4.5 stars. With the few changes that I made it was 5 stars. I added about a teaspoon of vanilla,a few dashes of cinnamon, and just a pinch of sugar.

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Jigginjessica

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Mar. 29, 2007

Yummy! Thanks :)

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Melissa

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: San Diego, California, USA

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Reviewed: Feb. 18, 2007

Very yummy! I added 1/3 C pecan pieces. This is a terrific recipe!

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PGS

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

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Reviewed: Feb. 17, 2007

Well, I guess this turned out like it was supposed to. I served it w/ sweetened strawberries, lemon, and maple syrup and we weren't too impressed. I won't make this again. The recipe turned out like it was supposed to I think. I made it because I thought it looked neat and tasty, but since I have never had it before, it's hard to rate based on any comparison.

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Sarah Ann

Cooking Level: Intermediate

Home Town: Staunton, Illinois, USA

Living In: Highland, Illinois, USA

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Reviewed: Jan. 27, 2007

This is an AWESOME recipe. Its perfect with lemon and powdered sugar. I didn't have a cast iron skillet, I just used a 9" square cake pan and it turned out great. Very good.

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Lynette

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Reviewed: Aug. 17, 2006

This was gooood... I topped this with flambeed bananas and toasted walnuts.

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SanFranCheska

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Reviewed: Jul. 11, 2006

Yummy! Better than the restaurant that serves this by my house. I had a craving for a German Apple (it's a German Baby with apples), but I didn't want to have to go out. I substitued for what I had in my kitchen: Smart Balance for butter, soy milk for regular milk, and a square, 8.5" pan. I think the soy milk made it fluff up more. It was all fluff actually (no custardy center). The only thing I would change is to use a non-stick pan. I did the traditional lemon, maple, powdered-sugar topping. It was delicious. I submitted some photos. Next time I may add some granny-smith apples sliced thinly to the bottom of the pan to get the German Apple taste. I just didn't want to experiment too much the first time around.

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ZEROGIRL42

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Reviewed: May 28, 2006

This was great! While it was cooking I warmed up some strawberries, bananas, & pineapple in a non-stick skillet with a 1 tbl. butter & 1/4 cup brown sugar. Topped the servings of the "pancake" with that and then added some light whipped cream sprinkled with cinnamon. The only suggestion I would have would be to use unsalted butter. The salted butter gave it more of a savory taste.

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Wannabe Gardener

Cooking Level: Expert

Home Town: Tuttle, North Dakota, USA

Living In: Cedar Rapids, Iowa, USA

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Reviewed: May 15, 2006

MMMM! I used to eat this at a friend's house when I was little. We called it "baby dutch," but it is the same delicious dish. I like to squeeze fresh lime or lemon juice over the top before sprinkling the powdered sugar on for a bit of a kick.

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Emily L.

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Reviewed: Nov. 29, 2005

This was very yummy! I added some sugar and a dash of vanilla and cinnamon to the batter. There was a diner that used to serve this dish in my hometown. Every time we went I would order this. I was so excited to find a recipe for it. It tastes just like I remember! I ate the whole thing myself, and then had to make another one for my boyfriend!

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LorieLou

Cooking Level: Intermediate

Home Town: Orting, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Apr. 4, 2004

This is great! A memory from my childhood of a restaurant breakfast treat where they called it a "Dutch Baby". My cast iron skillet is only 9" rather than 10" so I ended up having to add about 7 more minutes to the baking time to compensate for the batter being less spread out in the smaller pan. I would have found the eggy-ness VERY unappealing if I'd taken it out at 20 minutes! The edges didn't burn, so it worked out fine. After cooking, I filled the pancake with cooked pork link sausages and sauteed apples with lemon wedges, maple syrup and powdered sugar on the side. It made a quick and different easy dinner. I think the batter could have used a speck of salt to it, but that is my only complaint.

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