Serves 4
35 min
My Favorite German Pancakes
Recipe GLPR037c21c9eb5edf
A light and airy German-style pancake that puffs up dramatically in the oven. This baked pancake is made from a simple batter of milk, flour, eggs, and butter, finished with a golden-brown exterior. Serve hot with maple syrup and powdered sugar for a delightful breakfast or brunch.
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Ingredients
1 cup whole milk
1 cup all-purpose flour
6 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
6 tablespoons unsalted butter
Directions
Add the milk, flour, eggs, vanilla extract, and salt to a blender. Blend on low speed until the mixture is smooth. Alternatively, whisk the ingredients together by hand until mostly combined; a few small lumps are acceptable.
Position your oven rack in the bottom third of the oven and preheat to 450°F.
Coat a 13x9 inch baking pan with cooking spray. Place the unsalted butter in the prepared pan.
Once the oven is almost preheated, place the baking pan with butter into the oven. Heat until the butter is melted and sizzling, about 2-3 minutes.
Carefully pour the batter into the hot pan with the sizzling butter. Be cautious as the pan is very hot. If preferred, you may remove the pan from the oven before pouring the batter, then return it to the oven.
Bake for 25 minutes, until the pancake is golden brown and puffed up.
Remove from the oven and slice into portions. Serve immediately while hot, topped with maple syrup and powdered sugar.
