Baked German Pancake
Discover the best German pancake! This puffy, golden baked pancake. This simple recipe requires just a few ingredients and minimal preparation time.
Ingredients
- Eggs: 4 large
- Milk: 1 cup preferably whole milk
- All-Purpose Flour: 1 cup
- Granulated Sugar: 2 tablespoons
- Vanilla Extract: 1 teaspoon
- Salt: ½ teaspoon
- Unsalted Butter: 2 tablespoons
Optional Toppings:
- Powdered Sugar: for dusting
- Fresh Fruits: such as berries sliced apples, or bananas
- Maple Syrup: for drizzling
- Lemon Wedges: for a citrusy zest
Instructions
Preheat the Oven:
- Set your oven to 425°F (218°C).
- Place a 10-inch cast iron skillet or a 9x13-inch baking dish inside to heat as the oven warms up.
Prepare the Batter:
- In your blender, mix the eggs, salt,flour, sugar, vanilla extract, and milk .
- Blend the mixture.
- Alternatively, whisk the ingredients in a large bowl until well combined.
Heat the Butter:
- remove the preheated skillet.
- Add the unsalted butter, allowing it to melt and coat the bottom and sides evenly.
Add the Batter:
- Pour the prepared batter into the hot, buttered skillet or dish, ensuring it spreads evenly.
Bake:
- Place the skillet or dish back into the oven.
- Bake for 20-25 minutes, or until the pancake is puffed and the edges turn golden brown.
Serve Immediately:
- Once baked, remove the pancake from the oven.
- It will deflate slightly as it cools.
- Slice and serve promptly with your choice of toppings, such as powdered sugar, fresh fruits, or maple syrup.
Notes
Nutrition Information (per serving):
- Calories: 170 kcal
- Total Fat: 8 g
- Saturated Fat: 3.27 g
- Cholesterol: 193.5 mg
- Sodium: 139 mg
- Potassium: 144 mg
- Total Carbohydrates: 14.17 g
- Dietary Fiber: 0.33 g
- Sugars: 2 g
- Protein: 9.33 g
- Vitamin A: 131.05 mcg
- Calcium: 71.83 mg
- Iron: 1.39 mg