German Pancake
- Anthology of Crumbs
- Sep 30
- 1 min read
1
Searing the Beef
Always use room temperature ingredients to ensure proper puff.
For savory versions, omit the sugar and cinnamon, and serve with herbs, sautéed mushrooms, or cheese.
Best served immediately as the pancake deflates quickly once out of the oven.
Leftovers can be reheated gently in the oven, but the texture is best enjoyed fresh.
Notes
1
Preheat the oven to 425°F.
2
Whisk eggs, flour, sugar and cinnamon or nutmeg in a large bowl until very smooth. Slowly whisk in the milk. Let batter sit for 5 minutes.
3
Place a 10 inch cast iron skillet into the oven to heat.
4
Remove skillet, add butter, and once melted, pour in the batter.
5
Bake for 20 minutes, until puffed and golden. If needed, reduce oven temperature to 300°F and bake 5 minutes longer.
6
Remove from the oven, cut into wedges, dust with powdered sugar, and top with berries.
Instructions
3 large eggs (room temperature)
½ cup all purpose flour (75 g)
½ cup whole milk (125 ml room temperature)
1 Tbsp sugar (omit if serving savory toppings)
¼ tsp vanilla
¼ tsp cinnamon or nutmeg (optional omit if serving savory toppings)
pinch of salt
2 ½ Tbsp unsalted butter
German Pancake
Anthology of Crumbs
Hard to know if a German Pancake belongs to breakfast, brunch, or dessert, but it’s marvelous in any setting. Baked until it puffs dramatically in the oven, its edges crisp while the center remains tender and custard-like. Serve it simply with maple syrup or powdered sugar for breakfast, or dress it up with berries, cream, or even savory toppings for a more elaborate brunch or dessert. As with a Yorkshire pudding, room temperature ingredients are essential.
Servings :
3-4
Calories:
Prep Time
10 min
Cooking Time
25 min
Rest Time
0
Total Time
35 min
Comments