I have been making German Oven Pancakes for years. I've tried two different recipes, both of which were fine, but had their issues. This recipe, however, was perfect. The batter puffed up nicely and we had plenty to eat. In fact, we had leftovers, which never happens with German Oven Pancakes around here. I tripled the recipe below and baked 2/3 of the batter in a 9x13 pan and 1/3 in a cast iron skillet.
I almost always have issues with the pancakes sticking and this recipe was no exception, but the pancakes didn't stick quite as badly. I have no idea why the pancakes stick. I've tried every suggestion under the sun to get them not to stick but so far nothing has worked. So just be prepared for a little sticking.
I have no idea why the eggs need to be at room temperature since you mix them with COLD milk. But I did warm them up a bit by placing them in a bowl with some tepid water.
The traditional way to serve these is with a squirt of lemon juice and a sprinkle of powdered sugar. I prefer them, however, with a coconut cream syrup and I'll put that recipe up today, too. But maple syrup is just as yummy!
German Oven Pancakes
3 eggs, room temperature
1/2 cup milk
1/2 cup flour
1/2 teaspoon salt
2 Tablespoons butter, melted
Preheat oven to 450 degrees. Butter a 12" skillet or pan.
Whisk eggs in a large bowl until thoroughly mixed. Add milk and blend well. Combine flour and salt in a medium bowl and whisk together thoroughly. Add the flour to the egg mixture while constantly whisking. Whisk to blend until smooth. Add the melted butter and mix until smooth.
Pour batter into pan and bake for 15 minutes. If you are using smaller pans, the pancakes should be done. If using larger pans, lower temp to 350 degrees and bake for another 10 minutes or until lightly browned on top. Serve immediately.