Baked German Pancake: A Fluffy and Delicious Breakfast Recipe

Baked German Pancake is a delightful dish that has captured the hearts and taste buds of many breakfast enthusiasts around the world. Originating from the German tradition of pancakes, this dish is not only easy to prepare but also offers a unique texture that is both fluffy and crispy. I remember the first time I tried a Baked German Pancake; the aroma wafting through the kitchen was simply irresistible, and the first bite was a revelation. The combination of eggs, flour, and milk creates a light, airy pancake that puffs up beautifully in the oven, making it a showstopper for any brunch gathering.

People love this dish for its versatility; you can top it with fresh fruits, syrup, or even a dusting of powdered sugar, making it a perfect canvas for your favorite flavors. Plus, the convenience of baking it all at once means you can spend more time enjoying your meal and less time flipping individual pancakes. Whether you’re serving it for a special occasion or a cozy family breakfast, the Baked German Pancake is sure to impress and satisfy everyone at the table.

Ingredients:

• 4 large eggs
• 1 cup whole milk
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup unsalted butter
• Powdered sugar, for serving
• Fresh fruit (such as berries, bananas, or apples), for topping
• Syrup or honey, for drizzling (optional)

Preparing the Batter

1. **Preheat the Oven**: Start by preheating your oven to 425°F (220°C). This high temperature is crucial for achieving that beautiful puffiness in the pancake. 2. **Melt the Butter**: In a large oven-safe skillet (preferably cast iron), add the 1/4 cup of unsalted butter. Place the skillet in the preheating oven to melt the butter. Keep an eye on it to ensure it doesn’t burn; you want it just melted and bubbly. 3. **Mix the Wet Ingredients**: While the butter is melting, grab a mixing bowl and crack in the 4 large eggs. Using a whisk or an electric mixer, beat the eggs until they are frothy and well combined. This should take about 1-2 minutes. 4. **Add Milk and Vanilla**: Pour in the 1 cup of whole milk and add the 1 teaspoon of vanilla extract to the beaten eggs. Whisk again until everything is well incorporated. 5. **Combine Dry Ingredients**: In a separate bowl, mix together the 1 cup of all-purpose flour and 1/4 teaspoon of salt. This helps to evenly distribute the salt throughout the flour. 6. **Combine Wet and Dry Ingredients**: Gradually add the flour mixture to the wet ingredients, whisking continuously to avoid lumps. The batter should be smooth and slightly thick.

Cooking Process

7. **Add the Melted Butter**: Once the butter is fully melted in the skillet, carefully remove it from the oven. Pour the melted butter into the batter, reserving a small amount to grease the sides of the skillet. Whisk the batter again to combine. 8. **Pour the Batter into the Skillet**: Immediately pour the batter into the hot skillet over the melted butter. The sizzling sound is a good sign that you’re on the right track! 9. **Bake the Pancake**: Place the skillet back into the oven and bake for 20-25 minutes. You’ll want to keep an eye on it; the pancake should puff up dramatically and turn a lovely golden brown. Avoid opening the oven door during the first 15 minutes to ensure it rises properly.

Assembling and Serving

10. **Check for Doneness**: After 20-25 minutes, check the pancake. It should be puffed up and slightly firm to the touch. A toothpick inserted into the center should come out clean. 11. **Remove from Oven**: Carefully take the skillet out of the oven (it will be hot!). The pancake will start to deflate a bit as it cools, which is normal. 12. **Dust with Powdered Sugar**: Using a fine mesh sieve, dust the top of the pancake with powdered sugar for a beautiful presentation. 13. **Add Toppings**: Now comes the fun part! Slice the pancake into wedges and serve it warm. Top with your choice of fresh fruit—berries, sliced bananas, or sautéed apples work wonderfully. If you like, drizzle some syrup or honey over the top for added sweetness. 14. **Enjoy**: Gather your family or friends around the table and dig in! This baked German pancake is best enjoyed fresh out of the oven, but leftovers can be stored in the fridge for a day or two. Just reheat in the oven or microwave before serving.

Tips for the Perfect Baked German Pancake

– **Use Room Temperature Ingredients**: For the best results, make sure your eggs and milk are at room temperature. This helps the batter mix more smoothly and rise better in the oven. – **Don’t Skip the Butter**: The melted butter not only adds flavor but also helps create that crispy edge that contrasts beautifully with the soft center of the pancake. – **Experiment with Flavors**: Feel free to add a pinch of cinnamon or nutmeg to the batter for a warm spice flavor. You can also swap out the vanilla extract for almond extract for a different twist. – **Serve Immediately**: This pancake is best served right after it comes out of the oven. It’s a showstopper

Conclusion:

In summary, this Baked German Pancake is a must-try for anyone looking to elevate their breakfast game. Its fluffy texture and delightful flavor make it a standout dish that can easily impress family and friends. Plus, it’s incredibly versatile! You can serve it with a dusting of powdered sugar, a drizzle of maple syrup, or fresh fruits like berries and bananas. For a twist, consider adding chocolate chips or nuts to the batter before baking, or even experimenting with savory toppings like sautéed vegetables and cheese for a brunch option. I encourage you to give this recipe a try and experience the joy of creating something so delicious and satisfying. Don’t forget to share your experience with me! I’d love to hear how your Baked German Pancake turned out and any unique variations you tried. Happy cooking!

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