Serves 4
45 min
German Pancake
Recipe GLPR8488d7b1971cce
A puffy, golden Dutch baby pancake baked in cast iron and finished with a dusting of confectioners' sugar. This elegant breakfast or brunch dish puffs dramatically in the oven, creating a crispy exterior and tender center. Serve immediately with maple syrup, marinated berries, or glazed apples and pears for a memorable meal.
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Ingredients
3 large eggs
1/2 teaspoon fine salt
3 tablespoons sugar
1 cup milk, warmed
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
1 cup unbleached all-purpose flour
2 teaspoons vegetable shortening
Confectioners' sugar for dusting
Maple syrup, for serving
Directions
Preheat your oven to 425°F.
In a medium mixing bowl, whisk together the eggs, salt, and sugar until well combined. Add the warmed milk and vanilla extract, then whisk in the melted butter. Gradually whisk in the flour, stirring until the batter is completely smooth with no lumps. Set the batter aside.
Place a well-seasoned 10-inch cast-iron skillet in the preheated oven for 10 minutes to heat thoroughly. Carefully remove the hot skillet and brush the interior generously with the vegetable shortening. Pour the prepared batter into the hot skillet.
Bake at 425°F for 15 minutes until the pancake begins to rise and set.
Reduce the oven temperature to 350°F and continue baking for 13 to 15 minutes more, until the pancake is puffed high above the rim and golden brown. The internal temperature should reach 160°F.
Remove the skillet from the oven and run a knife around the edge of the pancake to loosen it. Sift confectioners' sugar generously over the top.
Serve the pancake immediately in the skillet while it is still puffy and warm, accompanied by maple syrup and your choice of marinated berries or glazed fruit.
