Serves 8
30 min
German Pancake
Recipe GLPRe2cfedf33d1bbb
A classic German oven pancake that puffs dramatically while baking and then gently settles into a golden, custardy treat. Made with simple pantry ingredients blended together and baked in butter until light and tender. Serve warm with your choice of toppings like maple syrup, fresh berries, apple butter, or fruit compote.
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Ingredients
6 Eggs
1 cup Whole milk
1 cup All-purpose flour
½ tsp Salt
½ tsp Ground cinnamon
½ cup Pecans, chopped (optional)
2 tbsp Butter, melted
Directions
Preheat your oven to 400°F (200°C).
Add the eggs, milk, flour, salt, cinnamon, and pecans (if using) to a blender. Blend until the mixture is completely smooth with no lumps. Alternatively, whisk the ingredients together vigorously in a large bowl until smooth.
Pour the melted butter evenly into a 13-inch by 9-inch baking dish (do not grease the dish beforehand). Carefully pour the batter over the melted butter, allowing it to distribute evenly across the dish.
Bake uncovered in the preheated oven for 20 minutes until the pancake is puffed and golden brown on top. The internal temperature should reach 160°F when measured with a thermometer.
Remove from the oven and let cool for 1-2 minutes. The pancake will initially be very puffy but will deflate slightly as it cools. Top with your favorite toppings such as warm maple syrup, fresh fruit, apple butter, or fruit sauce, and serve immediately.
