German Pancake
HB-7085 · Hand-built original · American
A puffed oven pancake made from a flour, milk and egg batter baked in hot butter and served with powdered sugar, maple syrup and berries.
AmericanBreakfast0 min4 to 6 servings365 kcalVegetarianDiabetic
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:4quantities adjust to match
Ingredients
- 1 cup all-purpose flour
- 1 cup whole milk, at room temperature
- 5 large eggs, at room temperature
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt (such as Diamond Crystal)
- 4 tablespoons unsalted butter
- Powdered sugar, maple syrup and berries, for serving
Method
- Heat the oven to 425F and choose a large oven-safe dish or skillet that will hold the batter in a shallow layer.
- Whisk the all-purpose flour, granulated sugar and kosher salt together in a large bowl so the dry ingredients are evenly mixed.
- Whisk the whole milk, eggs and vanilla extract into the flour mixture until you have a thin, smooth batter with no dry pockets.
- Put the unsalted butter in the baking dish and slide the dish into the hot oven until the butter has melted and is foaming.
- Swirl the melted butter around the dish, pour the batter straight into the hot butter and return the dish to the oven at once.
- Bake the German pancake until it has puffed dramatically around the edges and turned golden, then bring it to the table while it is still high.
- Dust the pancake with powdered sugar and serve it with maple syrup and berries spooned over each portion.
Total: 0h 30m
Nutrition (per serving, where published)
365 kcalCalories
13.1 gProtein
32.6 gCarbs
19.7 gFat
10.3 gSaturates
0.8 gFibre
0.5 gSugars
405 mgSodium
270 mgCholesterol
216 mgPotassium
119 mgCalcium
2.5 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data