I’ve finally landed on a recipe for a baked pancake that lives up to the standard of the classic German Pancake from Walker Brothers — and figured how to get it out of the pan easily.
Photo: If you do it right, the pancake will soar up above the sides of the pan (though not often this loftily).
Jon and I have been going to Walker Brother’s Original Pancake House for years — and since he grew up just a few blocks from the original Wilmette location, he’s a literally life-long devotee.
Jon and his brother, Jim, have a tradition of getting a Dutch Baby (the small edition of the German) and an Apple Pancake and splitting them. I still haven’t tackled the apple-pancake recipe, but now that we’ve discovered the parchment-paper secret (described below), this German satisfies our craving without the half-hour trip north. Happy eating!
Adapted from “Baked Pancakes” in The Fanny Farmer Cookbook. Serves four humans, two adult and two halflings — especially if you have some bacon on the side.
5 eggs, room temperature
¾ c milk
¾ c flour
¾ t salt
3 T butter, melted
lemon wedges and powdered sugar, for serving
Preheat oven to 450°F. Butter a 12-inch oven-proof skillet, then — and this is important! — line it with parchment paper and butter it again. (The parchment paper is really key for it to not stick.)
Whisk the eggs until mixed, then add the milk and blend well. In a separate bowl, combine flour and salt, then whisk that into the egg mixture. Add the melted butter and mix briskly so the batter is smooth.
Pour the batter into the pan and bake for 15 minutes, then reduce the heat to 350°F and bake another 10 minutes. Cut into slices and serve hot with lemon wedges and plenty of powdered sugar for sprinkling.