German Oven Pancakes
Also known as Dutch Babies and Dutch Pancakes, these are a wonderful addition to anyone’s breakfast repertoire. They’re quick, easy, and can be filled with just about any combination of fruits, nuts, and yogurt. They even make a very tasty, healthy dessert. We like to do them in individual four-inch pie pans, but if you don’t have those, a single eight-inch pie pan will work just as well—just fill it and take it to the table for cutting. Put a variety of fillings on the table and let kids build their own.
Number of Servings
- 2 cups bananas, sliced
- 2 cups strawberries, sliced
- 1 cup blueberries, washed and picked over
- 2 cups raspberries or sliced apples
- 1 cup pecans or walnuts, chopped
- 1 cup honey
- 1 cup all-purpose flour
- 6 eggs, beaten
- 1 cup 2% milk
- 4 Tablespoons butter, melted
- 1 teaspoon salt
- 1 teaspoon nutmeg, grated
- 1 teaspoon cinnamon, ground
- 2 cup yogurt, skim plain or vanilla
- 1 cup powdered sugar for garnish
- Preheat oven to 450 degrees F.
- In a medium-sized bowl combine the bananas, strawberries, blueberries, raspberries or apples, and nuts. Toss to combine.
- Gently fold in honey until it is evenly distributed throughout the fruit and nut mixture.
- In another bowl combine flour, eggs, milk, butter, salt, nutmeg, and cinnamon and whisk briskly to work out the lumps.
- Pour batter into pans (for individual pancakes use 4-inch pie pans. For one large pancake use a 13 x 9 x 2-inch casserole dish) and bake for 15 to 25 minutes (depending on pan size) or until the pancake is puffy and golden brown.
- Remove from oven and allow to cool slightly before filling with yogurt and honeyed fruit and nuts. Dust with powdered sugar and serve.