This massive-format pancake puffs up on the perimeter, creating mild ethereal edges, whereas the middle stays denser and virtually custard-like. It’s the mix of those two textures that makes the German pancake particular — that, and the benefit of having the ability to whip up pancakes for six with out being tethered to the griddle. What’s the distinction between a Dutch child and a German pancake, you could marvel? Semantics, actually. The origin of this big baked pancake is often attributed to not a Dutch or German dish, however to a Seattle restaurant referred to as Manca’s that started serving the dish within the Forties. The inspiration and title for this uniquely puffy pancake could have come from some variation of pfannkuchen (the German phrase for pancakes) and the phrase Deutsch (German) pronounced in American English ultimately morphing into “Dutch.” Whereas many German pancake recipes name for a cast-iron skillet, this recipe makes use of a 9-by-13-inch rectangular baking pan to create one gargantuan pancake with loads of crisp edges. The way you serve the pancake is as much as you: Fill it with berries and maple syrup and a dusting of powdered sugar, or reduce it into particular person squares and let everybody prime the pancakes to their liking.
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