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.
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Ingredients
- 6 eggs
- 1 cup milk
- 1 cup all-purpose flour
- 0.25 tsp salt
- 4 tbsp butter (For melting in the pan.)
- vanilla extract (Optional; amount not specified in the source.)
Steps
- 1
Preheat the oven to 450°F (230°C). Use a 9-by-13-inch baking pan, as recommended in the source.
- 2
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.
- 3
In a mixing bowl, combine the eggs, milk, flour, salt, and optional vanilla.
- 4
Beat the mixture until the batter is smooth and fluffy, with no visible pockets of dry flour.
- 5
Carefully remove the hot pan once the butter has melted. Pour the batter into the pan over the melted butter.
- 6
Return the pan to the oven and bake at 450°F (230°C) for 20 minutes. The pancake should puff dramatically and appear set and lightly browned around the edges.
- 7
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 per serving
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