By now, you all know how much I adore German pancakes, also called Dutch Babies, from these posts here and here. These huge concoctions of egg, milk, butter and a little bit of flour are oven-baked to a golden marvel.
Today, I wanted just a smackerel (I think that might be a Pooh Bear word) of that Dutch Baby taste so I recalled a pin on Pinterest that I found a few weeks ago for a German Pancake baked in a mug. The recipe is an adaptation of one originally done on Bittersweet: Sugar and Sarcasm blog. I ended up tweaking my version a bit by using two full eggs.
What You’ll Need
- 2 eggs
- 1/4 cup all-purpose flour
- 1/4 cup milk
- a dash of salt
- 1 tablespoon butter, melted
First, make sure you have a large enough mug (it also needs to be oven-proof). I used a artisan-crafted mug that I received at Christmas. It measures about 4 inches. Preheat your oven to 450 degrees. Melt the butter in the microwave – about 30 seconds, and pour into the mug. I rolled it around a bit to coat the sides so the egg mixture wouldn’t stick.
Next, beat the eggs (I did it by hand) but you could also do it in a blender, if you wish. Just make sure the eggs are nice and frothy, and a lemon color. Once the egg is beaten, add the flour, salt and milk. Mix until combined. Pour into the mug.
Place the mug on a cookie sheet in the oven and bake for 15 to 20 minutes. I peeked at mine at 15 minutes and it still hadn’t risen that much, so I waited another 3 minutes. It was perfect!
You may want to poke the pancake, just to be sure it’s all the way cooked. Once finished, take out of the oven. Let cool a minute (be careful, the mug will be HOT!) and then tip the pancake out onto a plate (or you could eat it in the mug, but mine was scorching still and I was hungry).
I found the pancake to resemble a really close version of the large pancake at Original Pancake House chains. The good thing was that I didn’t have to wait an hour for it!
This is dangerous I know this recipe now…