Puffy German Pancake (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 cup all-purpose flour
02 -
1 cup milk
03 -
6 large eggs, let them come to room temperature to help them fluff up well
04 -
5 tablespoons unsalted butter
→ Flavorings
05 -
A small pinch of salt to bring out the flavors
06 -
1 teaspoon vanilla extract, the pure kind is best
→ Optional Toppings
07 -
Maple syrup, as much as you love
08 -
A light sprinkle of powdered sugar
09 -
Fresh berries and a generous dollop of whipped cream
# Instructions:
01 -
Fire up your oven to 425°F (220°C). Toss your butter into a 9×13-inch pan and place it in the oven to melt. That sizzling butter makes a fantastic crispy base.
02 -
Blend together the eggs, milk, flour, vanilla, and salt until super smooth. A lump-free batter is key for that fluffy finish.
03 -
When the butter is hot and bubbly, take the pan out carefully. Pour the batter into the pan right away and watch the edges start setting.
04 -
Pop the pan back in and bake for 22-27 minutes. Keep an eye out—it'll puff up big, with golden sides and a soft, slightly custardy middle.
05 -
Serve it immediately once it's out of the oven—it looks its best fresh. Sprinkle powdered sugar, drizzle maple syrup, or load it with berries and whipped cream, whatever you prefer!
# Notes:
01 -
This dish will puff up high in the oven, then settle down to a soft custard-like middle.
02 -
Bringing the eggs to room temperature makes them fluffier and gives a better texture.
03 -
You'll know it's done when the edges turn a deep golden brown and climb the sides of your pan.