Baked German Pancake (Print Version)
# Ingredients:
→ Foundation Essentials
01 -
5 tablespoons of unsalted butter
02 -
1 cup of all-purpose flour
03 -
1 cup of milk
04 -
6 large eggs, brought to room temperature for a better rise
→ Flavor Add-Ins
05 -
A pinch of salt to bring out the flavors
06 -
1 teaspoon of pure vanilla extract
→ Extras on Top
07 -
A dusting of powdered sugar
08 -
Fresh berries with whipped cream
09 -
Pure maple syrup
# Instructions:
01 -
Turn your oven up to 425°F (220°C) and pop the butter into a 9×13-inch pan. Let it melt as the oven heats — it'll give you a golden, crispy base.
02 -
Combine eggs, milk, flour, salt, and vanilla in your blender. Blend until everything is smooth and lump-free — this step ensures a nice fluffy pancake.
03 -
When the butter starts bubbling and is fully melted, carefully take the pan out of the oven. Quickly pour the batter over the hot butter, and you'll see the edges begin to lightly set.
04 -
Stick the pan back into the oven and bake for 22-27 minutes. You'll know it's ready when the edges rise up the sides and the entire pancake looks golden and puffed up.
05 -
Serve right out of the oven while it's still puffed up. Sprinkle with powdered sugar, drizzle some maple syrup, or load it with berries and whipped cream for the perfect finish.
# Notes:
01 -
This fluffy German-style pancake rises dramatically in the oven before settling into a custard-like treat.
02 -
Using eggs at room temperature gives you the fluffiest results.
03 -
You'll know it's done when the edges are golden and have climbed up the sides of the pan.