Wednesday, October 1, 2014

German Style Oven Pancake

My mom used to make these for us growing up. We absolutely LOVED them. We called them "Popeye Pancakes" and we would fight over who would get a "muscle" piece that had grown all tall and puffy in the oven. 

I still absolutely love to eat Pop-Overs. But Pop-Overs are a little tricky to make in technique and you have to have the special pan that most of us don't have. 

But you don't need any special equipment to make these oven pancakes and you can whip them up and get them in the oven and finish your morning routine while they bake. I love the fluffy-eggy texture of them and the flavor is both something new and also something familiar and comforting.  


1/2 cup all-purpose flour, sifted
3 eggs, lightly beaten
1/2 cup milk
2 tablespoons melted butter
1/4 teaspoon salt


Gradually add flour to beaten eggs, beating with an electric handheld mixer. 

Stir in milk, butter and salt. 

Pour batter into greased 9-inch oven-safe skillet. Bake at 450° for 15 to 20 minutes. 

Serve hot. Cut into wedges. Sprinkle the pancake liberally with powdered sugar and drizzle with melted butter.

  Or, make a lemon syrup by stirring about 1/4 cup of fresh lemon juice and an equal amount of melted butter into powdered sugar. Serve this delicious pancake hot from the oven with berries or fresh sliced fruit, along with bacon or sausage.
Serves 6.