This meal is sure to amaze your friends and delight your children!  It’s actually a very popular recipe that has a number of incarnations across many cultures.  In my house growing up we always called it an Pfannekuchen (literally pancake in German) or oven pancake to visitors in our house.  I think it’s most famous name is Dutch Baby Pancake, though I have also heard it called Elephant Ears, German Pancake, a Bismark, a Dutch Puff.  You may have even had a version of this simple food in your own household.

The brilliance of this recipe is that it is quick and easy, the ingredients are almost always on hand, and it’s presentation can be quite impressive.  It comes out of the oven puffed up like a fluffy pastry-looking thing.  My kids love to watch it rise in the oven.  It sinks back down by the time you are serving it at the table, but it remains delicious.  It is such a simple recipe that kids can easily be taught to mix the batter–and my kids love doing that!

The pancake itself has no sugar, it is a simple recipe of eggs, milk and flour, but you can add flavours as you wish and you can dress it up many ways.  My kids dubbed them Snow Pancakes because we sprinkle a little icing sugar on them before we eat them, and it looks like they’ve been snowed on.  It’s one of their favourite meals, and I seem to make it at least once a week for dinner.  It’s also a popular item when we host brunch, with some friends actually asking me to make it!  So, without further ado, here’s the recipe and you’ll find some added tips and tricks at the bottom.

Snow Pancake Recipe

  • 2 tbsp butter
  • 4 eggs
  • 1/4 tsp salt
  • 1 cup all purpose flour
  • 1 cup milk

Preheat the oven to 425F.  Put the butter into your glass 9×13 baking dish and slide it into the preheating oven.  In a mixing bowl, whisk the eggs, salt, flour and milk until smooth.  When the oven is ready, pull out the baking dish, swish the butter around until it’s covering the inside of the dish and pour the batter right into the centre of the dish.  Bake for 15-20 minutes until the mixture rises and starts to turn golden-brown.

Fae and I made Snow pancakes earlier this week:

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We put the butter into the baking dish and put it into the oven while it preheats.
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My daughter is adding the ingredients.
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She’s a good mixer!
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Because the baking dish is extremely hot, I’m pouring in the batter.  Make sure you pour it in the centre, so it pushes the batter out from the middle.
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Just look at that beautiful fluffy pancake ready to come out of the oven!!
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This is what it looks like coming out of the oven, all puffed-up in puffy goodness!

You can dress up this delicious pancake any way you want.

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The traditional way is to spritz some fresh lemon onto a piece.

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Then sprinkle some icing sugar onto it.

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It’s snowing!

Here are some things we typically put on or eat with our Snow Pancakes: berries, bananas, homemade apple-filling, oranges, melons, yoghurt, cottage cheese, honey and maple syrup.  We just set out what we have on the table and everyone just kind of makes their own.

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Strawberries and Peaches
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We made some around Easter when one of my son’s friends spent the night.  

If you wish, you could also add some spices or flavourings directly to the batter.  Some things I’ve tried that have worked well are cinnamon, vanilla, cardamom, and nutmeg.

Making Snow Cakes

There’s also another way to enjoy snow pancakes: The Snow Cake!

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Strawberry Snow Cakes

Follow the recipe, but instead of using a 9×13 baking dish, lightly butter/grease a muffin tin (12).  Pour the batter in, filling each cup approx. 1/4 full.  Bake about 15-20 minutes until they rise and are turning golden-brown.  Take them out, they will be puffed up, but will fall a little, leaving little pockets in the middle for your filling.

I usually cut up some fruit, stir in a little maple syrup, scoop them into the middles and sprinkle the icing sugar on top.  They look amazing and taste delicious!

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