Reviewed: May 24, 2012

I used the calculation for 2 servings and preheated my 8 inch cast iron skillet in the oven at 400. Melted the butter in the hot skillet and added the pancake mixture which included a little bit of sugar, nutmeg and cinnamon. It was done in about 17 minutes...and gorgeous!!! I used to make these all the time as a kid...thanks for bringing back the memories~

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Reviewer:

gtyyup

Cooking Level: Intermediate

Home Town: Hillsboro, Oregon, USA

Living In: Princeton, Oregon, USA

Reviewed: May 23, 2012

Delicious and the kids loved watching it rise in the oven!

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Reviewer:

JenniB

Cooking Level: Intermediate

Home Town: Burlington, Kentucky, USA

Living In: Dallas, Texas, USA

Reviewed: May 13, 2012

I always use a different recipe...but decided to give this one a try. I am so glad I did! It was awesome! My family gobbled it up! I added a little sugar, cinnamon & vanilla extract to mine. Just perfect!

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Reviewer:

XtinaU

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Clearwater, Florida, USA

Reviewed: Mar. 11, 2012

My first time making a German pancake! Oh the topping possibilities! I can even imagine savory options as I love breakfast for dinner!

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Reviewer:

BinkyKat

Cooking Level: Intermediate

Living In: Fargo, North Dakota, USA

Reviewed: Feb. 10, 2012

Made this dish in a 9x11 pan, perfect size. I added 4 tbs sugar, cinnamon and nutmeg like others had suggested and the flavoring was perfect. The texture came out like a cheese, mozzarella, to be precise. Wasn't crazy about the texture but not a problem with the recipe, just my 'texture buds'. Might make it again, maybe next time as crapes so we can fill and roll them.

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Reviewer:

budderboy

Reviewed: Feb. 5, 2012

Baked this in a square baking dish and filled the cooked pancake with pineapple and bananas, sprinkled coconut and brown sugar on top. Serve with sour cream, yum. It might be better baked in a 9x12 cake pan, the custard bottom would be thinner.

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Reviewer:

rubyredz

Reviewed: Jan. 2, 2012

This is a family favorite in my house. I love how easy and delcious it turns out everytime. My little tweaks include: adding 1 tsp vanila, 1 tablespoon flaxseed and I also bake in a 9x13 pan.

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Reviewer:

Dawnr

Reviewed: Dec. 22, 2011

Great recipe if you cut the butter in half. I have made this twice; first time used 1/4 cup butter, 2nd time used 1/8 cup butter. The first time was super greasy and had a layer of butter across the whole when it was done (yuk!)Second time was delis!!

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