Custard type pancake served warm with maple syrup that is sure to become a family favorite - our family has been enjoying this for many years.

Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C).

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  • In a medium bowl, stir together the flour, salt and sugar. Pour in milk, eggs and cream, and stir into a smooth batter. Meanwhile, melt margarine in a cast iron skillet. Pour the batter over the melted margarine.

  • Place the skillet in the oven, and bake for 35 minutes. The pancake will rise to form a bubble in the middle. Remove from the oven, and let cool until the pancake sets, or goes down. Cut into pieces, serve with maple syrup and enjoy!

Nutrition Facts

316 calories; protein 7.5g 15% DV; carbohydrates 23.3g 8% DV; fat 21.7g 33% DV; cholesterol 150.6mg 50% DV; sodium 205.4mg 8% DV. Full Nutrition

Reviews (70)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/30/2007
I liked this but my family did not. Sprinkled with pwrd sugar instead of serving with syrup (post pic). Also baked on a pizza stone instead of a cast iron skillet. Read More
(37)

Most helpful critical review

Rating: 3 stars
09/29/2005
This was a very good and easy recipie....the only reason I'm giving it three stars is because what made it a five star recipie in my home was the buttermilk sauce I made to go with it that's listed in the German Pancake and Buttermilk Sauce recipie a few recipies up......they're AMAZING togehter!!!!!! My two year old and his 5 year old cousin had seconds and even thirds a hour or so later! YUM!!!!! Read More
(22)
78 Ratings
  • 5 star values: 49
  • 4 star values: 24
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/30/2007
I liked this but my family did not. Sprinkled with pwrd sugar instead of serving with syrup (post pic). Also baked on a pizza stone instead of a cast iron skillet. Read More
(37)
Rating: 4 stars
08/15/2003
It is a very tasteful recipe - I really enjoyed it! What I liked most, though, was that it doesn't need pancake mix, which is something I can't easily find in my country.. You should try it! Read More
(36)
Rating: 5 stars
01/14/2004
This is a delicious recipe though we use milk instead of cream. Try topping with powdered sugar and lemon instead of maple syrup. YUM! Read More
(33)
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Rating: 5 stars
10/17/2006
I tested this recipe 4 months ago and now I am forced to fix this pancake for my family weekly! It is so easy, much easier than conventional pancakes since it's all done in the cast iron skillet. And it's even BETTER the next day. I always serve it with frozen blueberries warmed in syrup. It is the BEST! Read More
(24)
Rating: 3 stars
09/29/2005
This was a very good and easy recipie....the only reason I'm giving it three stars is because what made it a five star recipie in my home was the buttermilk sauce I made to go with it that's listed in the German Pancake and Buttermilk Sauce recipie a few recipies up......they're AMAZING togehter!!!!!! My two year old and his 5 year old cousin had seconds and even thirds a hour or so later! YUM!!!!! Read More
(22)
Rating: 4 stars
04/26/2007
My whole family really liked this. I made the buttermilk syrup that I saw someone else post about in another review. It is more of a custard than a pancake though. The pan size might have alot to do with that. If it were thinner it would be more pancake like. Mine ended up about 1.5 inches thick. I used a 3 quart frying pan. Read More
(20)
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Rating: 5 stars
05/27/2010
the best ever!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Read More
(17)
Rating: 5 stars
01/31/2011
AWESOME. Bf said it was the best meal I've ever made him. I'm with the other reviewers - the bechamel sauce mentioned in other reviews is a must! It completely makes the dish. Read More
(15)
Rating: 3 stars
05/26/2009
HMMM I'm not sure but maybe I did something wrong. I thought it was alright but my son who does not like eggs did not care for it. It had a strong egg taste. It also did not look anything like the picture. Mine was very smooth on the surface. I had baked it double the time and it came out the consistency of custard in the middle and with the edges a little thicker. After rereading the recipe I did find I did not follow the instructions I mixed the liquids together first then poured the flour mix into it rather than the other way around. I will definitely have to try this again So I can give it a better rating because I just can't stand screwing up a recipe and I don't think it's a bad recipe. Read More
(14)