Serves 4
35 min
German Oven Pancakes
Recipe GLPR0576c826f7f4dd
A light and airy baked pancake that puffs dramatically in the oven, creating a golden, custardy exterior with a tender interior. This traditional German-style pancake is simple to prepare and makes an elegant breakfast or brunch dish for the whole family.
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Ingredients
1/2 cup all-purpose flour, sifted
3 large eggs, lightly beaten
1/2 cup whole milk
2 tablespoons melted butter
1 tablespoon sugar
1/4 teaspoon salt
Directions
Preheat your oven to 425°F (220°C). Generously coat a 9-inch cast-iron skillet or baking dish with the melted butter, ensuring the bottom and sides are well covered.
In a medium mixing bowl, combine the sifted flour and salt. Make a small well in the center.
In a separate bowl, whisk together the lightly beaten eggs, milk, and sugar until well combined and slightly foamy.
Pour the egg mixture into the well of the flour mixture and stir until just combined, creating a smooth batter with no lumps. Do not overmix.
Pour the batter into the prepared butter-coated skillet or baking dish, spreading it evenly.
Place the skillet in the preheated 425°F oven and bake for 20–25 minutes, until the pancake is puffed and golden brown. The internal temperature should reach 160°F when measured with a food thermometer in the thickest part.
Remove from the oven and serve immediately while hot, as the pancake will deflate slightly as it cools. Slice into quarters and serve with your choice of toppings.
