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Menu Description: “Oven baked. Dusted with powdered sugar, served with lemon and butter.”

It was in 1953 when Les Highet and Erma Huenke opened their first Original Pancake House in Portland, Oregon using traditional pancake recipes handed down through the generations. Now, with over 100 restaurants in 25 states, this breakfast chain is generating a huge cult following. that's probably because many of the authentic ethnic pancake recipes can't be found at IHOP, and this is a clone recipe for one of them. The German Pancake is baked at high temperature in a skillet where it puffs up radically in the oven, then settles down as it comes out. Its dusted with powdered sugar, and serve with whipped butter and lemon wedges on the side - delicious! They also make a smaller version called the Dutch Baby. A cast-iron skillet seems to work best for this recipe just as they used back in the day, but you can get away with non-stick, if that's all you've got. If that's the case, you should know that the pancake will morph more radically in a non-stick pan and practically overflow the skillet - especially if it isn't a deep one. Even so, once you get it out of the oven it will shrink back down and taste just as amazing.

  • 3 large eggs
  • 1/3 cup whole milk
  • 1/3 cup heavy cream
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla
  • 1/2 cup all-purpose flour
  • 1 tablespoon melted butter (salted)


  • powdered sugar

Serve With

  • lemon wedges
  • butter
  1. Preheat oven to 475 degrees F.
  2. In a medium bowl, beat eggs with an electric mixer. Mix in milk, cream, sugar, salt, and vanilla. Mix until sugar is dissolved. Sift in flour and mix until smooth. Let batter rest for about 10 minutes.
  3. Coat the bottom of a 9- or 10-inch oven-safe skillet (cast iron is best) with melted butter. Pour batter into the pan, and bake for 14 to 16 minutes or until golden brown on top and dark brown around the edges. Pancake will rise substantially while cooking. Remove the pancake from the oven and let it sit for about a minute. Loosen the pancake around the edge with a spatula, then slide it out of the pan onto a plate. Dust with powdered sugar, and serve with lemon wedges, butter and syrup on the side.

Makes 1 large pancake.

Tidbits: You can substitute 2/3 cup half-and-half for the 1/3 cup heavy cream and 1/3 cup whole milk, but I found that using the cream and milk separately makes for a fluffier texture and better clone.

source: http://www.topsecretrecipes.com/Original-Pancake-House-German-Pancake-Recipe.html

recipes/breakfast_items/original_pancake_house_german_pancake.txt · Last modified: 2017/12/19 19:42 by admin