Reviewed: Apr. 24, 2005

This is a very good recipe. However, there are a few things that people don't understand about puffed oven pancakes. They don't really taste a lot like griddle pancakes. They have a more eggy texture and flavor, so if you don't like eggs, don't try this recipe. One suggestion, this recipes calls for too much butter. I only added two tbs. and I baked it in a glass pan. This allowed the pancake to get crispy on the top and bottom. More butter can be added after it is baked (if desired).

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188 users found this review helpful

Reviewer:

MELANIE7ABBY

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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60 users found this review helpful

Reviewer:

Cheri

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

Living In: Hillsboro, Oregon, USA

Reviewed: May 22, 2004

This is a european style oven pancake most often referred to as a German style oven pancake (basically it is a big thick crepe. My whole family loves this one and there are a couple pick eaters in the mix. I have made several of this type in the past and what makes this simple recipe the best is the cinnamon. Top it with whatever you like. Anything from pancake syrup to berries. Very easy prep, even kids can do it.

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41 users found this review helpful

Reviewer:

LOSTHED

Reviewed: May 16, 2010

I wasn't blown away by these, but my diabetic husband loved it. I used splenda & my homemade pumpkin pie spice. A lot less butter. Whole Wheat instead of AP and I added in about 2 heaping T of both ground flax & wheat germ. Didn't use the confectioners sugar. Topped it with strawberries, sugar free syrup & pan toasted pecans. He loved it & was thinking of other fruit combos to eat on top.

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16 users found this review helpful

Reviewer:

Cooking Level: Intermediate

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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16 users found this review helpful

Reviewer:

LISARJENNINGS

Cooking Level: Expert

Reviewed: Feb. 10, 2011

I love how people say, "Well, this recipe wasn't the best..." and then proceed to list all the things they changed until the recipe wasn't even recognizable as the original. Sigh. THIS WAS AWESOME! Kids wanted pancakes this morning but we have 7 of them and it takes ALL morning to cook enough for all. This is the PERFECT solution! They all LOVED it and it was so quick and easy! Thanks for posting - it's a keeper for sure

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15 users found this review helpful

Reviewer:

Lynee`

Reviewed: Mar. 6, 2002

super good pancake, I have made oven pancakes before but this was much better. The pancake here was a little thicker (custard like)which was nice for a change. I added 1tsp of cinn. just because i like it, also added ? about 1/4 tsp of almond extract. Thanks for the recipe.

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12 users found this review helpful

Reviewer:

RJHS

Cooking Level: Professional

Reviewed: Oct. 31, 2010

This was fun to make and really easy. I think a touch of salt added to the batter would be just the thing to bring out all the flavour and make it 5 stars. After blending up the batter and putting it in the pre-heated pan, I blended up some wild blueberries with maple syrup and a bit of sugar, and then warmed that up for a sauce.

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10 users found this review helpful

Reviewer:

BELLA84

Cooking Level: Intermediate

Home Town: Sarnia, Ontario, Canada

Living In: Toronto, Ontario, Canada

Reviewed: Dec. 9, 2001

My husband adores german pancakes, andhe loved this recipe. I hate eggs and I really liked it, too. It was more like a bread pudding, next time I will probably split it between two cake pans and see how that turns out. I preferred it with some vanilla, and then sprinkled liberally with lemon juice and powdered sugar. Yum!

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10 users found this review helpful