German pancake, Big Egg, Missionary Pancake, Dutch baby... these are all names for this simple, scrumptious, and filling recipe. It seems that every ethnicity has a version of this recipe, and they all contain the same basic 4 ingredients. This is very is easy to whip together, and makes a yummy breakfast or even dessert.
When baking, this resembles a cross between a pancake and souffle. It puffs up and rises during baking, but then when removed from the oven flattens into a shape that can be cut.
This can be eaten sliced like a pizza and sprinkled with powdered sugar or served with fresh fruit. Our favorite way to eat it is with syrup, as it is not a sweet bread and has a very light texture when eaten with syrup or honey.
Here's the recipe I use.
2 Tbsp. butter or margarine (prefer butter but margarine is OK)
3 eggs whipped until frothy*
1/2 cup flour
1/2 cup milk
Place butter in a 8 or 9 inch pie pan and place into a cold oven. Turn oven to 400 degrees. This allows the butter to melt in the pan and for the pan to heat up, as well.
Whip eggs until frothy (see note below). Add in milk and flour, and mix until smooth. Remove pan from oven and pour batter into hot buttered pan. Place back in the oven and cook at 400 degrees for 25-30 minutes.
Remove and slice into sections. Serve with syrup, honey, powdered sugar, or fresh fruit in syrup.
*NOTE: An easy way to do this is to just place all the ingredients into either a blender or food processor and process for about 30 seconds. You want a frothy, bubbly consistency to the batter. Then pour into the hot buttered pan and cook as above.