Reviewed: Jan. 4, 2006

This was EXCELLENT! I added sugar, cinnamon, and nutmeg and I halved the recipe and baked it in a square pan at 400 for about 12 minutes. It turned out perfectly, very much like a slightly thick crepe. It wasn't too mushy or too dry. While it was baking I cooked some apples in butter, cinnamon, and sugar in a covered skillet over medium heat and poored them on top when it came out of the oven....this was just delicious! I served it with maple syrup, definately an optional choice, it didn't need it by any means.

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hokiechef

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Reviewed: Dec. 25, 2005

Very good and true to the flavor I remember from childhood. It didn't puff as much as my mother's recipe, but everyone enjoyed it!

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LADYKEETES

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Reviewed: Nov. 20, 2005

To be quite honest, although I thought this was very good, it was nothing like a pancake; it tasted more like just eggs and somewhat had the consistency of a custard or pudding. It could be that I was short of an egg and had to substitute that with a mixture of cornstarch and water... although I doubt that would alter the consistency of it that much. Anyway, don't get me wrong, I really enjoyed this. It was just that it came out different than I was expecting. I guess that's a German "pancake" for you!

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FOODGU1

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Nov. 8, 2005

This is the breakfast my mom would always make for me when I was sick, and I always loved it! This recipe tastes just like I remembered it. I put it in a 9x13 pan. It's so easy to make too. I forgot to add the salt, but the I used salted butter so it was all good. I took a reviewer's advice to bake at 400 for about 25 minutes. I didn't want to wait any longer than that this morning! Served with real maple syrup, but I also enjoy lemon juice on powdered sugar with this.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2005

I wasn't sure what to expect, but was suprised at how good and simple they were to make. Authentic!

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BetsySue

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Reviewed: Aug. 7, 2005

This was very good. I followed previous suggestions of adding 2T of sugar, dash of nutmeg, and teasp of vanilla. Then sliced bananas over and made orange sauce w/2T. butter,3/4c. powdered sugar,1/4 c. orange juice, and 1T orange peel and heating through on low. I strained sauce before spooning over top for a lighter taste. Yummm!

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MSHEFMIRE

Cooking Level: Intermediate

Home Town: Rock Hill, South Carolina, USA

Living In: Fort Mill, South Carolina, USA

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Reviewed: Mar. 6, 2005

I lost our family recipe and this one resembles it the most. I do recommend adding sugar (1/4 cup) and maybe some molasses. This is a great way to incorporate protein and still enjoy the feel of a pancake. Great Sunday morning treat.

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LISAENGEL

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Reviewed: Jan. 23, 2005

I sweetened/spiced, per others' suggestions. Good, but not great. I'd still make it again, but I wouldn't call it an all-time favorite. Two things to add: 1) I didn't remove it from the pan right away, and it began to stick. Next time I'll serve ASAP; 2) I would definitely not call this six servings--unless you're serving lots of other stuff for breakfast. It served 2 adults and 2 kids--but we could have eaten more!

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Horsewishr

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Reviewed: Dec. 9, 2004

This is fantastic! It's not at all like a pancake; it's more of a cross between a crepe and french toast. I modified it a bit: I added 1 t vanilla; a dash of freshly grated nutmeg; 2 T sugar and 2 T molasses. (Next time I'll try a pinch of cardamom and cinnamon as well.) I served it with a fresh berry syrup and a side of pomegranates -- a simple but elegant meal.

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Older Wiser Juliet

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 10, 2004

I halved the recipe in a 9 inch pie pan and it came out great. I added the sugar and vanilla that everyone recommended.

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KALITA

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Reviewed: Aug. 29, 2004

Made for breakfast and it was enjoyed by all. Followed the directions but added 4 Tbs of sugar and 1 tsp of vanilla to the batter. Put some powdered sugar over the top when done and it was gone in no time. Thanks

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LESLEYfromWI

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Reviewed: Jul. 25, 2004

I made it in a glass 9x13 baking dish, added 2 tbs of sugar to the mix and served it with lemon juice and powdered sugar. In our opinion, the flavor was good - but just a tad too eggy and dense for our liking.

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ALLISONHALEY

Cooking Level: Intermediate

Living In: Napa, California, USA

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Reviewed: Jul. 18, 2004

Excellent! I suggest using an 9X13 pan (or 7X11). I used a smaller dish and while baking, the pancake "grew" up the sides and into the oven rack above! It was quite a sight! When I took it out of the oven it settled much like a souffle! I added 4T sugar and 1t cinnamon to mixture as previous reviewers suggested (I'm glad I did!). Sprinkled with powdered sugar and topped with defrosted frozen sliced strawberries! Everyone liked it very much!

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MONARCH38

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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Reviewed: Feb. 28, 2004

What a great recipe! It has a delicious flavor and is so easy to make. Was an absolute hit at our Pancake Day lunch. :))

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Julia Zamorska

Cooking Level: Intermediate

Home Town: Poznan, Greater Poland, Poland

Living In: Los Angeles, California, USA

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Reviewed: Feb. 13, 2004

This reminded me of a cross between a popover and a Bickfords big apple. I put 1 cup of frozen blackberrys and a tes. of vinella and a dash of cinnemon. I omited the salt. Cooked it a little longer because of the frozen berrys. Next time I will put some sugar in also. This time I put powdered sugar on top. The berrys were also a bit tart "LOVED IT" my hubby wants whiped cream next time on top

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Shirley on plum island

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Reviewed: Nov. 4, 2003

INCREDIBLE recipe! Very impressive when you take out of the oven because it puffs up (but does flatten after cutting/resting for a bit). SO much easier than pancakes! I used two 9inch round cake pans to cook the recipe in, baking in a 400 degree oven for 20 minutes. Also followed previous reviewers recommendation and added 4 T. sugar, 1 t. vanilla, and a dash of nutmeg. Sprinkled with powdered sugar after I removed from the oven. For big syrup lovers, you may want to cut sugar down to 2 T. as it was sweet enough for me without syrup. Would be lovely with fresh fruit! Thank you Bren! You've saved my family from enduring any more of my failed traditional pancake attempts!

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GWENEC

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Reviewed: Aug. 2, 2003

I'd give this ten stars if it was possible. I am the worst pancake maker. I usually burn them, or the other extreme, are under cooked. These are so easy! No flipping, no guessing if they are done, no smoking up your kitchen. Just pour the batter in the pan and 40 minutes later, the most wonderful pancake that that tastes somewhat like a french toast without the bread. Enough to feed my husband, myself and my 2 kids (4 and 3) A definate keeper! Thanks Barb in BC canada

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EBSEPKE

Cooking Level: Expert

Living In: Mission, British Columbia, Canada

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Reviewed: Apr. 20, 2003

My mother used to make a similar recipe, and she baked it in two metal cake pans. So I divided the butter and the batter in half and made two round pancakes, and they tasted great. I baked at 375 degrees for 30 minutes.

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AMOYERS

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Reviewed: Mar. 30, 2003

My husband loves german pancakes, he thought these were just ok. I liked them, but it was a bit eggy. We squeezed lemon juice and sprinkled powdered sugar on top. If I make this again, maybe I'll reduce the eggs.

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GATERJEN

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Reviewed: Mar. 20, 2003

These were great! I was able to get two large pancakes out of this recipe. Per other recommendations I added nutmeg, in this case allspice, and about 4 tablespoons of sugar, and 1 tsp of vanilla extract. It improved the flavor greatly. I also had enough to make another one this morning. I refrigerated the batter and set it out while the oven preheated. The result was beautifully brown and fluffy pancake. For syrup I used lemon wedges, powdered sugar and some butter. Viola! Fantastic!!! Thanks for sharing!

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ERRINL

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Seaside, California, USA

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