My mom might be a little dyslexic. We lived in Phoenix for many years near a major street named Thunderbird Road. When giving directions or landmarks, my mom almost always referred to it as ThunderHEAD Road. One of my siblings would teasingly say do you mean ThunderBIRD road mom? She would grouse Oh, you knew what I meant! We snickered.
Growing up my mom often made these light fluffy pancakes that she called “Baby Germans”. It wasn’t until I was an adult that I wondered if that was the real name. It seemed odd that a food would be called “Baby Germans”. After another exhaustive internet research, I learned that these are usually called “Dutch Babies” or “German Pancakes”. My mom just combined the two for interest, to mix things up. No matter what you call them, these light fluffy pancakes are easy to made and a delicious reservoir for any and all of Aunt Becky’s special jams.
- 1 tbsp. butter
- 2 eggs
- 1/4 cup flour
- 1/4 cup milk
- Aunt Becky’s special jam, any flavor
- Preheat oven to 450 degrees
- Beat eggs using a wire whisk for 30 to 60 seconds
- Add flour and whisk until combined and no lumps remain
- Add milk and whisk until combined
- Melt butter in oven in pie pan for 1 to 2 minutes
- Remove pie pan from oven and turn pan until butter coats the bottom of the pan
- Add batter and return to oven
- Bake for 5 minutes then turn oven temperature down to 400 degrees
- Bake another 8 to 10 minutes until pancake is light and fluffy
- Fill Baby German with as much jam as desired
- If desired, roll up and sprinkle with powdered sugar
There are many variations of Baby Germans, including…
- If you’re low on jam, you can sprinkle with lemon juice and powdered sugar for a jammy, lemony pancake
- If you’re making them for a large group, you can mix up the batter and use smaller oven-safe pans. My sister uses a variety of shapes and sizes at once so my nieces can devour them at the same time.
Whether you call these Baby Germans, German Pancakes or Dutch Babies, they’re always good!