The High-Rise Pancake
I guess one of the advantages of traveling as much as I do is the ability to stay current with a variety of monthly periodicals. In this month’s GQ Magazine there is a recipe for The High-Rise Pancake. This traditional German pancake is more souffle-like than the pancakes you make on your stove top. There are only a half-dozen ingredients so I decided to give it a whirl. WOW! So easy to make. So amazingly good. I brushed a little warm maple syrup on mine. Since GQ has yet to publish the recipe online, here it is:
(appeared in December, 2010 GQ Magazine)
Ingredients:
- 3 Tablespoons Butter
- 2 Eggs Beaten
- 1/2 Cup Flour
- 1/2 Cup Milk
- 1 Teaspoon Salt
- (pinch of nutmeg if you got it)
- Drop of Vanilla (not in recipe but I added it)
Directions:
- Preheat oven to 425 degrees
- Put the butter in a 8-10 inch ovenproof skillet (I used an 8 inch non-stick pan)
- Mix all of the ingredients together with a whisk.
- When butter is melted, take pan from oven and quickly pour in the ingrediants
- Return to the oven and back for 18 to 20 minutes until puffy and evenly browned on the outside
- Remove from oven. Traditionally this pancake is serviced with lemon juice and powdered sugar. I brushed a little maple syrup on mine.
- Enjoy!
Glenn –
My mom used to make this for me and my siblings when we were kids and now make it for my own daughter. I have always known it as “Dutch Baby.” I prefer the lemon juice and powdered sugar. Another good variation is to bake it with some apples that have first been sauteed in a bit of butter, sugar, and cinnamon.
Actually, it’s 1/4 Teaspoon of salt. And, you forgot the 1 Teaspoon of Sugar.
I tried it and was surprised at how good it was!
Good catch Paul. I know I added the salt and sugar but forgot to put in in the posting.
Thanks!
Thanks for the post! I was looking around for this recipe after seeing it in GQ
what kind of flower?
Hi Nick – just all purpose flour will do nicely.