Reviewed: Jun. 25, 2009

When I was cutting this up for my kids this morning, it seemed to be a custardy, french-toast kind of pancake. I used lowfat buttermilk, half whole wheat and Splenda. I didn't use all the butter called for, just a couple tablespoons was sufficient. I think if I'd used more, it would have been swimming in fat. I spooned Supreme Strawberry Topping over the top (also made with Splenda) and a little bit of FF whipped topping. My kids flipped for it. I again was a rockstar mom. And it literally took minutes this morning. This one's a keeper.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: May 12, 2009

These have become a staple at my house. We have doubled, tripled and quadripled the recipe - the only thing to watch is that you really beat those eggs. We have nick-named these Papa's hat because when done in a round dish, it resembles a sombrero. We usually skip the lime juice.

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Never the same thing twice

Cooking Level: Intermediate

Home Town: Buckhorn, New Mexico, USA

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Reviewed: Jan. 1, 2009

Simply amazing! It doesn't get easier than this. I did almost everything "wrong" and still got perfect results. I don't have a cast iron skillet. I baked my in a large round ceramic baking dish. I didn't warm the ingredients first. I finished the batter before the oven was ready so it sat for several minutes. It still came out perfect. The presentation is beautiful. It looks like you have been slaving away. My mother absolutely loves the "dutch baby" from the Original Pancake House. This is a total knock off. It was awesome to be able to make this for her over the holidays. She said she liked mine even better than the restaurants. Thanks for the recipe!

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Mamacita

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Reviewed: Dec. 27, 2008

I added 1/2 tsp salt and 2 tbsp sugar to the batter, then sprinkled the cinnamon sugar over top. It was great with honey, and hubby said it tasted like french toast and loved it!

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Sarah

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Dec. 9, 2008

This tastes very much like french toast without the bread. It was delicious with honey drizzled over the top.

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loliver

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Reviewed: Oct. 24, 2008

Sooo easy and quite delicious! Only change I would make is to cut back on the butter to 1/4 cup. Thanks for a great pancake!

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Suede

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Reviewed: Oct. 18, 2008

Very good I added a little bit of vanilla. I would use a lot less butter (it came out almost dripping) but overall quite good.

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FoodLover

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Reviewed: Sep. 10, 2008

Essentially these are flavored popovers, they're quite tasty but as other reviewers have mentioned, these do not taste like a traditional Pancake. Infact, they really shouldnt be called Pancakes at all, considering the name itself means that you are making a cake in a stovetop pan. All and all a nice mulitpurpose baked good.

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Jenn L

Cooking Level: Expert

Living In: Portland, Maine, USA

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Reviewed: Aug. 28, 2008

This is easy to make and tastes great. It's what my boys ask for, for their birthday breakfast!

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Leslie

Cooking Level: Intermediate

Home Town: Oakland, California, USA

Living In: Modesto, California, USA

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Reviewed: Aug. 23, 2008

This was really good! I think the butter called for is a tad to much. Next time I will probably scale back to 1/4 C. I also added a teaspoon of vanilla and about 2 TBL of brown sugar to the bottom of the pan with the butter. I then added the batter and it was yummy! I love the added flavor the brown sugar gave! My 2 little girls loved it! My husband thought it was ok. He was not thrilled at the custard texture but he said he would eat it again. Overall great recipe. Thanks!

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2tinytots

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Reviewed: Jun. 13, 2008

Delicious, rich oven pancakes that taste like non-sweetened custard. The second time I made these I doubled the sugar so they could be eaten on thier own with no syrup.

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LISARJENNINGS

Cooking Level: Expert

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Reviewed: May 29, 2008

It was ok, but kind of tasted like bland french toast, and I added brown sugar, vanilla, and topped with syrup Quick and easy and edible in any case.

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bumbleleigh

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Reviewed: Apr. 13, 2008

This recipe was a big hit in my house but I did make a few additions to the recipe. I added syrup to the melted butter in the pan, just enough to coat the bottom and then added 4 tsp. of brown suger (I mixed it all together) then poured the batter over that.

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lifeofamartinwife

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Reviewed: Apr. 10, 2008

My favorite recipe of this type! I added a tsp of vanilla, used brown sugar instead of white and threw in some cinnamon for good measure. It did stick to my pan so I will spray with PAM next time. Delicious and beautifully impressive as well!

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shalisa

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Reviewed: Feb. 24, 2008

Wow, this is great! My husband said this is definately a keeper. I agree :) I used only 3 eggs, thinking it was going to taste too eggy, but it didn't next time I will use 4. I also added 2 tsp of vanilla extract and 2 TBS of brown sugar. Very scrumptious!

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Cheri

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Feb. 24, 2008

This was really good! Exactly what I was after. I added a little vanilla and nutmeg to the batter and used a little less butter than it called for, and it turned out just right.

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MUB

Cooking Level: Intermediate

Home Town: Layton, Utah, USA

Living In: Eindhoven, Noord-Brabant, Netherlands

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Reviewed: Mar. 25, 2007

I thought that this recipe was delicious! This is definetly a recipe for an egg lover! It is a great variation on eggs. The name is a little misleading but it was still great!

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Lorraine

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Reviewed: Apr. 16, 2006

My mother used to make an oven pancake as a treat growing up, so I was excited to try out this recipe. It did not disappoint, we thoroughly enjoyed it Easter morning. As mentioned in other reviews, I used a little less butter than called for, and I think I could have gone with even less, probably closer to 1/4 cup. The Cinnamon sugar mixture on top was great. I will make this again for sure.

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ColleenG

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Reviewed: Nov. 7, 2005

This looks beautiful coming out of the oven! I doubled the recipe & made it in a 9" x 13" pan. I only used 1/2 cup butter (instead of 2/3) and 1/4 cup sugar. It's somewhat crepe-like...a little heavier than your typical pancakes. We like to eat this with syrup. When you pour the batter onto the butter, some of the butter will get on yop of the batter. That's fine as it makes the edges a little brown & crispy. If you like crepes, give this recipe a try!

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7FROMHEAVEN

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Reviewed: Jun. 18, 2005

Turned out pretty much how I expected. Very good! I added a little vanilla and about 1/4 tsp. of salt, maybe a little less. The amount of butter was perfect.

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ULTIBRATY

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Oven Pancakes

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