German Baked Pancake (Print Version)
# Ingredients:
→ Base Ingredients
01 -
6 large eggs, at room temperature for best rise
02 -
1 cup milk
03 -
1 cup all-purpose flour
04 -
5 tablespoons unsalted butter
→ Flavorings
05 -
1 teaspoon pure vanilla extract
06 -
1 pinch salt, to enhance flavors
→ Optional Toppings
07 -
Powdered sugar for dusting
08 -
Pure maple syrup
09 -
Fresh berries and whipped cream
# Instructions:
01 -
Begin by heating your oven to 425°F (220°C). Place your butter in a 9×13-inch baking pan and let it melt in the preheating oven - this creates that perfect crispy foundation.
02 -
Add your eggs, milk, flour, salt, and vanilla to a blender. Blend until the mixture becomes silky smooth and free of any lumps - this ensures your pancake will rise beautifully.
03 -
Once your butter is melted and bubbling, carefully remove the hot pan from the oven. Immediately pour your smooth batter into the sizzling butter, watching it begin to set around the edges.
04 -
Return your pan to the oven and let the pancake bake for 22-27 minutes. Watch as it transforms - the edges will climb up the sides and turn golden brown, while the center becomes beautifully puffed.
05 -
Present your dramatically puffed pancake right away - it's at its most impressive straight from the oven. Dust with powdered sugar, drizzle with maple syrup, or crown with fresh berries and a cloud of whipped cream.
# Notes:
01 -
This German pancake will puff dramatically in the oven, then settle into a delicious custard-like texture
02 -
Room temperature eggs will give you the best rise and texture
03 -
The pancake is ready when the edges are deeply golden and have climbed up the sides of the pan