Serves 6
30 min
German Breakfast Pancake
Recipe GLPR248b6cfa12526d
A light and fluffy German-style pancake, also known as a Dutch baby or puffed pancake, baked until golden in the oven and topped with fresh raspberries, blackberries, sliced almonds, and a dusting of confectioners' sugar. This impressive yet simple dish serves six and comes together in under 30 minutes.
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Ingredients
2/3 cup all-purpose flour
2/3 cup whole milk
3 large eggs
3 tablespoons granulated sugar
pinch Pinch of salt
4 tablespoons unsalted butter, at room temperature
3/4 cup raspberries
3/4 cup blackberries
Toasted sliced almonds, for serving
Confectioners' sugar, for dusting
Directions
Preheat your oven to 425°F (220°C). Place a 12-inch cast-iron skillet or similar oven-safe skillet in the oven while it preheats.
In a blender, combine the flour, whole milk, eggs, granulated sugar, and salt. Blend until smooth, about 30 seconds, scraping down the sides as needed.
Once the oven and skillet are preheated, carefully remove the hot skillet from the oven. Add the unsalted butter and immediately pour the batter into the center of the skillet, tilting to coat evenly.
Return the skillet to the oven and bake for 18–20 minutes, until the pancake puffs up dramatically at the edges and turns golden brown. The center should be set but still slightly tender.
Remove the pancake from the oven. Working quickly while it is still hot, scatter the raspberries and blackberries evenly over the surface.
Dust generously with confectioners' sugar and sprinkle with toasted sliced almonds. Serve immediately, while the pancake is still warm and puffed.
