Original Pancake House German Pancake (Copycat)

2
Servings
15m
Prep Time
14-16m
Cook Time
29m
Ready In


"(Exerpted from topsecretrecipesdotcom) - The 1st ever Original Pancake House was opened in Portland, OR in 1953 & there are now over 100 restaurants in 25 states. They still use the same recipes handed down for generations & this is a clone recipe for 1 of them - An authentic ethnic recipe that cannot be found elsewhere, even @ IHOP. Todd Wilbur says that a cast-iron skillet works best for this recipe, but you can use a non-stick skillet if it's deep enough to allow the pancake to "fluff" w/o causing overflow. While the recipe says it makes "1 large pancake", IMO this large pancake will be 2 servings, esp if served w/other breakfast items. (Time does not include the batter resting time) Enjoy!"

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (196.4 g)
  • Calories 428
  • Total Fat - 22.7 g
  • Saturated Fat - 11.6 g
  • Cholesterol - 359.3 mg
  • Sodium - 461.5 mg
  • Total Carbohydrate - 39.5 g
  • Dietary Fiber - 0.8 g
  • Sugars - 14.9 g
  • Protein - 15.5 g
  • Calcium - 113.2 mg
  • Iron - 1.9 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 475°F.

Step 2

In a med bowl, beat eggs w/an electric mixer. Add the milk, cream, sugar, salt & vanilla. Beat until sugar is dissolved. Sift in flour & mix until smooth. Let batter rest for about 10 min.

Step 3

Coat the bottom of a lrg cast-iron skillet (or non-stick skillet) w/melted butter. Pour batter into the pan & bake for 14-16 min or until golden brown on top & dark brown around the edges. Remove from the oven & let it sit for about 1 min.

Step 4

Loosen the pancake around the edge w/a spatula & slide it out of the pan onto a plate. Dust w/powdered sugar & serve w/lemon wedges & butter (syrup on-the-side).

Step 5

NOTE FROM TODD: "You can use 2/3 cup half-and-half instead of 1/3 cup whole milk & 1/3 cup heavy cream, but I found that using the cream & milk separately makes for a fluffier texture & better clone."

Tips & Variations


  • Large cast-iron skillet .. or .. Large DEEP non-stick skillet.

Related

Cliff Henderson

I have made this many times now. Looks great coming out of oven, however it "deflated" quickly. At original pancake house they keep their shape somehow. Wonder what ingredient is missing ? Very good despite this. Thanks for posting recipe.

review by:
(27 Mar 2017)

Lynn (diner524)

I just love German/Dutch pancakes, I think even more then our normal American pancake. I think they are easier to make and less carbs/flour. I made 1/3 of the recipe and did use the half and half as I didn't have the heavy whippping cream and it worked out perfect. I used my small fry cast iron pan and then I topped it with some sugar free chocolate chips and fresh strawberries (Florida's strawberry season is now)and a bit of whipped cream. This was so good, I ate the whole thing and I have been sick for a week, so that tells you how good this was for me to eat the whole pancake. Thanks for sharing the recipe, which I will make again, and congrats on winning the Super Bowl Football Pool 2017!!

review by:
(10 Feb 2017)

KATO BABY

Twisted this is without a doubt the best German pancake recipe that I have ever tried and I have tried quite a few. The pancake was tender, light, fluffy and very flavorful. I dusted it with powdered sugar and filled it with stewed strawberries. It was awesome. Thanks so much for sharing a new favorite. Kudos on making it into my Best of for 2016. Made FYC Tag Game.

review by:
(10 Jul 2016)