Many years ago, my mom and I went on a trip to NYC to visit a friend of hers, and that is where I had the opportunity to learn how to make Jacobs Pancakes. Her friend lived in a high-rise that overlooked the city. It was amazing. The city lights and the beautiful views. Wow. I can see the attraction to city life. It was fascinating. It was there where my mom's friend talked about how her mom made this recipe when she was a kid.
While we were there, she made Jacobs Pancakes (AKA Dutch Baby Pancake) for breakfast one morning; not sure of the history behind it, but it was so good I wanted to share this recipe with my family, so I made it recently. I did modify the recipe with the ingredients I had on hand, but it still works and is delicious! The kids and my husband said it was really good too. I hope you try it and feel free to change it and see for yourself.
Update 2023: What is Jacob's Pancake?
After some research, my husband came across Dutch baby pancakes, which use the same ingredients and instructions. So, we think that this recipe is also called Dutch baby pancakes. Wikipedia defines it as A Dutch baby pancake, sometimes called a German pancake, a Bismarck, a Dutch puff, or a Hootenanny: it is a large American popover. Whatever you call it, it is delicious and a fun breakfast for the company and Sunday mornings.
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What are the ingredients for this recipe?
½ cup whole wheat pastry flour (or 1 to 1 Gluten Free flour NOT Almond Flour)
½ cup skim milk
2 eggs, scrambled
A pinch of nutmeg (I used fresh and grated it myself)
4 tablespoon unsalted butter
2 tablespoon of confectioners sugar
1 tablespoon of lemon juice from a fresh lemon
How do you make Jacobs Pancakes Recipe?
Preheat oven to 425 degrees. First, melt the butter in an ovenproof pan (10-12 inch size). I used a cast-iron skillet. It worked great and crisped up the bottom nicely. Turn off the flame and let the butter finish melting.
Then, add the scrambled egg to the bowl, then the milk, and sprinkle the flour into the bowl while whisking. Then, add the nutmeg. Don't over-mix. Just mix till slightly lumpy.
Then, pour the batter into the melted butter. Then, bake for 15-20 minutes until it puffs up and is brown.
Next, sprinkle confectioners sugar on top and put in for another 1 minute.
Then, let sit for a minute or two and sprinkle with lemon juice.
Reveal:
After it cools for a few minutes, I cut it into 10 pieces. As it cooled, it wasn't puffy any longer. I then served them with jam/preserves. Everyone enjoyed it, and it was so easy to make. I hope you try it today!
What to add to Jacob's pancake?
You can add various things on top or in the batter of Jacob's pancake. Below are just some things to add:
- Apples - slice up apples and add them to the batter and bake. It may not be as puffed up, though.
- Apple Pie Filling - Add the Apple pie filling pieces to the top of Jacob's pancakes before serving.
- Peach Pie or cherry pie filling - you and add these to the top as a little extra sweetness just before serving.
Enjoy! Doesn't it look yummy? Below are some additional traditional pancake recipes from other sites. Enjoy!
If you wish to print the recipe, here it is:
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Ingredients
- ½ cup whole wheat pastry flour (or Gluten-Free flour not Almond flour)
- ½ cup skim milk
- 2 eggs, scrambled
- A pinch of nutmeg
- 4 tablespoon butter unsalted
- 2 tablespoon of confectioners sugar
- 1 tablespoon of lemon juice from a fresh lemon
Instructions
- Preheat oven to 425 degrees. First, melt the butter in an oven proof pan (10-12 inch size). I used a cast iron skillet. It worked great and crisped up the bottom nicely. Turn off the flame and let the butter finish melting.
- Then, add the scrambled egg to the bowl, then the milk, then sprinkle the flour into the bowl while whisking. Then, add the nutmeg. Don't over mix. Just mix till slightly lumpy.
- Then, pour the batter into the melted butter. Then, bake for 15-20 minutes until it puffed up and is brown.
- Then, sprinkle confectioners sugar on top and put in for another 1 minute.
- Then, let sit for a minute or two and sprinkle with lemon juice.
- I cut it into 10 pieces. As it cooled, it wasn't puffy any longer.
- Serve with jam/preserves.
- Enjoy!
Notes
Note: I have tried to make this with almond flour. While it tasted good, it did not crisp up as much around the ends. However, if you choose to try it with Gluten-Free flour that isn't made with almond flour, it should work. If you decide to substitute the flour, please come back and leave a comment on how it went.
Note: I have tried to make this with almond flour. While it tasted good, it did not crisp up as much around the ends. However, if you choose to try it with Gluten-Free flour that isn't made with almond flour, it should work. If you decide to substitute the flour, please come back and leave a comment on how it went.
Visit our other breakfast recipes by clicking here. And, below feel free to buy some great pancake tools from Amazon (affiliate):
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