German Baked Pancake (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 cup all-purpose flour
02 -
1 cup milk
03 -
6 large eggs, make sure they're at room temperature for better puff
04 -
5 tablespoons unsalted butter
→ Flavorings
05 -
A dash of salt to bring out the flavors
06 -
1 teaspoon vanilla extract (pure)
→ Optional Toppings
07 -
Fresh berries with a dollop of whipped cream
08 -
A nice sprinkling of powdered sugar
09 -
Use pure maple syrup, if you like it sweet
# Instructions:
01 -
Heat your oven to 425°F (220°C). Toss your butter into a 9×13-inch pan and place it in the oven to melt while it preheats. This step sets up a crisp and buttery foundation.
02 -
Pop eggs, milk, flour, vanilla, and salt into a blender. Run it until the mix is smooth, with no lumps hanging around. This is key to making a puffy result.
03 -
When the butter in your pan is hot and bubbling, pull it out of the oven. Quickly pour in your blended batter. The edges will start setting up right away!
04 -
Slide the pan back into the hot oven. Let it bake for 22-27 minutes. The edges will creep up and turn a golden brown shade, while the middle puffs up.
05 -
Serve it immediately while the towering puff is fresh and dramatic. Top with sugar, maple syrup, or pile on berries and whipped cream—whatever excites you most.
# Notes:
01 -
While baking, this dish rises dramatically but settles into a soft, custard-like center as it cools.
02 -
To get the fluffiest texture, use eggs that are at room temperature.
03 -
The pancake is good to go when the edges are richly golden and climb the pan walls.