Baked German Pancake (Print Version)
# Ingredients:
→ Base Ingredients
01 -
5 tablespoons of unsalted butter
02 -
A cup of regular milk
03 -
6 large eggs, not cold for better results
04 -
1 cup of plain flour
→ Flavorings
05 -
A small pinch of salt to bring out the taste
06 -
1 teaspoon of real vanilla extract
→ Optional Toppings
07 -
Sifted powdered sugar for a pretty finish
08 -
Whipped cream with fresh berries
09 -
Real maple syrup for drizzling
# Instructions:
01 -
Turn your oven on to 425°F (220°C) to preheat. Put the butter in a 9×13-inch pan and let it melt as the oven warms up. This helps create a crispy base.
02 -
Combine eggs, milk, flour, a dash of salt, and vanilla in your blender. Blend until the mixture turns into a smooth batter without clumps. This’ll help it fluff up nicely.
03 -
When the butter is melted and bubbling, take the pan out (careful, it’s hot!). Pour the batter straight into the buttery pan and watch it start to set at the edges.
04 -
Pop the pan back into the oven and bake for about 22-27 minutes. Keep an eye on it—the edges will puff up dramatically and brown, while the center fluffs beautifully.
05 -
Serve your puffy pancake fresh from the oven while it’s still impressive. Sprinkle with powdered sugar, spread some berries and whipped cream, or drizzle on maple syrup.
# Notes:
01 -
It’ll puff up in the oven, then settle into a creamy, custardy middle.
02 -
Using eggs that aren’t cold gives a better texture and height.
03 -
When the edges are high and a deep golden color, it’s done.