German Pancake
A light, airy oven pancake made with eggs, milk, flour, and butter. It rises dramatically in the oven and is best served warm with syrup, jam, or fresh fruit.
- Time
- 30 minutes
- Equipment
- Stovetop and oven
- Good for
- Breakfast
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 300 g
- 245 g
- 125 g
- 1 g
- 55 g
Weights are estimates. Together, the ingredients weigh about 725 g before cooking, which is about 120 g per serving.
Steps
Preheat the oven to 450°F (230 °C) (230°C (450 °F)). Use a 9-by-13-inch baking pan, as recommended in the source.
While the oven preheats, place the butter in the baking pan and put the pan in the oven so the butter melts. Watch carefully so the butter melts without burning.
In a mixing bowl, combine the eggs, milk, flour, salt, and optional vanilla.
Beat the mixture until the batter is smooth and fluffy, with no visible pockets of dry flour.
Carefully remove the hot pan once the butter has melted. Pour the batter into the pan over the melted butter.
Return the pan to the oven and bake at 450°F (230 °C) (230°C (450 °F)) for 20 minutes. The pancake should puff dramatically and appear set and lightly browned around the edges.
Serve immediately while warm with syrup, warm jam, or fruit.
Notes
The pancake will puff up significantly in the oven and may deflate somewhat after removal, which is normal. Exercise care when handling the hot, buttered pan.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 242
- Protein
- 10 g
- Carbs
- 18 g
- Fat
- 14 g
- Fiber
- 1 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
