Serves 4
25 min
German Pancakes
Recipe GLPRdd46fcf4b9b6c4
A light and airy baked pancake that puffs up dramatically in the oven, creating a golden, custardy center with crispy edges. This classic German treat is traditionally served with fresh fruit, jam, and a dusting of powdered sugar for a delightful breakfast or brunch.
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Ingredients
3 Large eggs
½ cup All-purpose flour
½ cup Whole milk
¼ teaspoon Kosher salt
½ teaspoon Vanilla extract
2 tablespoon Unsalted butter
2 tablespoon Fresh lemon juice
½ cup Fruit jam
2 tablespoon Confectioners' sugar
Directions
Preheat your oven to 425°F (220°C). Place an oven-safe 10-inch skillet or baking dish with the butter inside the oven and allow it to heat until the butter melts and the pan is very hot, about 2 minutes.
While the pan heats, combine the eggs, flour, milk, salt, and vanilla extract in a blender. Blend on high speed for about 30 seconds until the batter is smooth and completely combined.
Carefully remove the hot skillet from the oven and pour the batter directly into the center. The batter will begin to sizzle from the hot butter.
Return the skillet to the oven and bake for 12–15 minutes, until the pancake has puffed up dramatically and the edges are golden brown. The center should still be slightly soft and custardy.
Remove from the oven and transfer to a serving plate. The pancake will deflate slightly as it cools.
Drizzle with fresh lemon juice if desired, then spread with fruit jam. Finish with a generous dusting of confectioners' sugar and serve immediately while still warm.
