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from
the former inn's recipe archive:
German
Baked Pancake
2 to 4 servings, depending on
accompaniments
A relative of both popovers and Yorkshire pudding, GBP
(as it was affectionately known in-house) is just one of the irresistible
recipes which, once you taste it, will become part of your culinary lexicon
forever.
It's not original to us by any means --- GBP's have been around forever.
Sometimes they're made in smaller skillets, in which case
 they're called
"Dutch Babies." (Both German and Dutch guests, however, have told us
that they'd never seen them in the home countries, so who knows?) You can see a
finished GBP, in all its glory, at left, in what was once Dairy Hollow's Tulip
Room. The one pictured is filled with sautéed apples, but any fruit, or even
just lemon and powdered sugar, is plenty satisfying.
We always gave out the recipe cheerfully and over the
18 years of Dairy Hollow House's existence, countless guests told us it
has become a regular part of their weekend breakfast routine. And oh, the
agonized phone calls we'd receive from anguished guests who've lost their copy
of the recipe! Countless times we've read it over the phone to a guest,
presumably scribbling away madly on the other end of the line --- and since the
advent of the fax, of course GBP has traveled that way, too... and now over the
Net.
Via any communication medium, it's still just plain delicious.
Ingredients:
- 3 large eggs
- 3/4 cup unbleached white flour
- 3/4 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla or lemon extract
1 1/2 tablespoons butter
1. Preheat oven to 450º.
2. Beat together eggs, flour, milk, salt, extract. When very smooth, set aside while you
melt the butter in a 12-inch heavy cast-iron skillet.
3. When skillet is quite hot, pour in batter and (using potholders) put skillet in
oven.
4. Bake for 15
minutes at 450º; lower oven temperature to 350º and bake for another 10
minutes. It will have puffed dramatically but will soon settle down a bit,
so show it to your guests quickly so they can exclaim with delight. Also,
the edges end up higher than the middle, making a crater perfect for any
toppings of fresh or sauteed fruit or this simple fix:
Lemon Topping: When
pancake is done, squeeze over it juice of 1/2 lemon and sprinkle
amply with sifted powdered sugar to taste. Garnish with lemon
twist.
NOTE: some enjoy
GBP hot from the oven with a warm fruit filling and a scoop of ice cream, for
dessert.
From: The Dairy Hollow House Cookbook, by Crescent
Dragonwagon and Jan Brown (1986, Macmillan; reprinted 1992, Cato & Martin).
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©Dragon,
Pen & Inc. 2000-2007 :: Last Updated:
03/05/07 ::