German Pancakes (Dutch Baby)

Which size cast iron pan?

I slice and partially cook apples in the butter in a cast iron on the stove top. Then I place it in the oven while I mix my ingredients in a blender minus the melted butter which is already in the cast iron. Then I pour my mixture over the apples and bake for 17 minutes at 425. My family loves them cooked this way! I also do bananas but don't pre-cook them. I always have my cast iron preheated before adding my mixture. I also melt my butter in the skillet after the oven reaches the temperature.

Do you have to use Cast Iron ? I don't have a cast Iron Skillet anymore. What can you use instead?

Although the recipe is called either Dutch Baby or German Pancake, it's NOT how Germans make theirs. German will do it much more like the French in that the batter is poured into the pan, cooked on the stove top, then filled with either sweet or savory filling, rolled up and eaten. Or cooled down, cut into strips to make Pancake soup by adding the strips to broth / clear soup of your choice.

I have been making these for years after having them at a restaurant. I add a teaspoon of sugar, sometimes two and squeeze fresh lemon juice into the batter, which is a very thin batter. I only use one pan, cast iron is fine and bake for approximately 20 minutes. I also serve them with strawberries and bananas with strawberry syrup, delicious.

You show a cast iron skillet in your example. Most recipes I've seen heat the skillet on top of the stove, pour in all of the batter, than finish in a preheated oven. At least provide alternative directions to do this.

That was supposed to be “flour,” not “floor!”

Is the floor plain or self-rising? I know salt is added, which makes me think it is all-purpose (plain), but some recipes call for extra, and this doesn’t call for baking powder, which makes me think it is self-rising!!