Our family has been enjoying this custard-type pancake for many years. It is served warm with maple syrup and is sure to become a family favorite.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 2 tablespoons sugar
- 1 cup milk
- 3 eggs
- 1 cup heavy cream
- 2 tablespoons margarine
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- In a medium bowl, stir together the flour, salt and sugar. Pour in milk, eggs and cream, and stir into a smooth batter. Meanwhile, melt margarine in a cast iron skillet. Pour the batter over the melted margarine.
- Place the skillet in the oven, and bake for 35 minutes. The pancake will rise to form a bubble in the middle. Remove from the oven, and let cool until the pancake sets, or goes down. Cut into pieces, serve with maple syrup and enjoy!
Nutrition Facts
| Calories | 316 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 151 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 11 g |
| Sodium | 205 mg |
| Sugars | 6 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Loved it! Instead of cream, I used almond milk and put the butter in the batter. Also added some extracts for added flavor. This will be a regular at our house.
I added a teaspoon of vanilla. Served with homemade strawberry jam. Delicious!
Love it, my family begs me to make it all the time now
My family loves this and gobbles it up every time I make it!
With the buttermilk syrup everyone recommended, this was awesome! It’s really just like a custard almost and it was soooo soft. Surprised by how salty it was with how little salt there was though.
Super easy! All 7 kids and my husband loved it. Was enough for one large cast iron skillet or 10 pie slice sizes. They all begged for more. We had other breakfast sides to have breakfast be more filling. Totally will make this again. Thank you for the recipe. ( Oh- also I added one teaspoon of vanilla )
Liked it, not hard to do.
Liked it, not hard to do.
This was really good and really different! I love it!
It needed a few more minutes in the oven, but the flavor was delicious and reminded me of a similar dish I ate as a child living in Vienna.
This turned out great! I used a cast iron fry pan & thought it was coming out of the thing until it “set” and shrunk back into the thing! This was very tasty; the pleasant surprise was the “custardy” texture. Thought this would be a strong breakfast option for guest or a weekend breakfast/“brunch-y” thing for just the 2 of us with coffee on the deck…I think the only change was adding vanilla flavoring concentrate…
Loved it plain, but could add fruit, cheese, bacon, or butter in addition to powdered sugar. Will make again!
I made this without cream and it still turned out great! Good recipe!
It is the same as a Dutçh Baby
This is really good.
Family loves it. I add a teaspoon of vanilla and use butter instead of margarine. Add powdered sugar and maple syrup. Mmmmmmm
This is a wonderful custard like pancake. I put some butter on it and real maple syrup on the side to dip it in. What a perfect combination!
I added 1/2 tsp vanilla and still found the taste a little bland. I agree with others, this would be awesome with fresh fruit, or compote, or even bacon!
I loved these Austrian Pancakes. They have a pancake flavor and almost like a omelet flavor as well. It was really easy to make and tasted delicious. I put powdered sugar, whipped cream, and cinnamon on mine and that made it even better. I’d definitely make it again!
I have never made this style of pancake before. This was easy and fun to make. I cooked this about 7 minutes longer than recipe instructions. These would be best served with fresh fruit. They are a bit heavy but really good. I will make them again. Thanks for the recipe!
Wonderful and will do again soon.