German Pancakes (from Original Pancake House)
- 3 tbsp. unsalted, clarified butter
- 1-1/2 cups half-and-half
- 8 large eggs, lightly beaten
- 2 tsp. salt
- dash of nutmeg
- 2 cups plus 2 tbsp. flour
- 2 to 3 tbsp. powdered sugar
- lemon wedges for garnish
- Cinnamon sugar to taste (for apple pancake only)
- 1-1/2 large apples, sliced (for apple pancake only)
Mix eggs, half-and-half, salt and nutmeg together. Add flour and mix until smooth. Using a 10-inch cast iron fry pan (or an 8-inch pan for the smaller version Dutch Baby), add just enough clarified butter to cover the bottom. Add about 1-3/4 cups of batter (about 1-1/4 cups for the Dutch Baby.)
Place pan in over preheated to 400 degrees. Cook until golden brown and set, about 20 minutes. Batter should rise several inches over the side of the pan. Remove from the oven, dust powdered sugar to taste and serve with lemon wedges.
To make Apple Pancakes, follow the same instructions but first, slice 1-1/2 large apples and saute in 10-inch cast iron fry pan with 3 tbsp. clarified butter. When apples start to soften, add 1-3/4 cups batter and place in preheated 400 degree oven. Cook for about 15 minutes or until batter becomes firm. Remove from oven and sprinkle heavily with cinnamon sugar. Carefully flip the entire pancake over in the fry pan with a spatula. Return to oven for about 20 minutes.
To remove pancake from the fry pan, place a plate unside down on top of the pan. While holding the plate close to the pan, turn the pan over quickly to release the pancake onto the plate.