Puffy German Pancake (Print Version)
# Ingredients:
→ Base Ingredients
01 -
5 tablespoons of unsalted butter
02 -
6 eggs that aren’t cold for a better puff
03 -
1 cup of plain flour
04 -
1 cup of milk
→ Flavorings
05 -
A small pinch of salt to boost taste
06 -
1 teaspoon of real vanilla flavoring
→ Optional Toppings
07 -
Fresh fruit with whipped cream
08 -
Maple syrup, pure and sweet
09 -
A sprinkle of powdered sugar
# Instructions:
01 -
Turn your oven to 425°F (220°C) and toss your butter into a 9×13-inch pan. Let it melt as the oven heats. This gives the pancake a crisp base.
02 -
Throw the eggs, flour, milk, salt, and vanilla into a blender. Whirl it till smooth with no lumps showing. This step makes sure it puffs up when baked.
03 -
When the butter looks bubbly and golden, pull the pan from the oven. Quickly pour in your blended mixture into the sizzling butter. You’ll see the edges start forming instantly.
04 -
Pop the pan back in the oven for around 22-27 minutes. You’ll know it’s done when the sides puff up high and turn golden while the middle stays beautifully pillowy.
05 -
Bring that fluffy wonder straight to the table while it’s still high. Add a dusting of sugar, drizzle maple syrup, or pile it with berries and cream.
# Notes:
01 -
This dish puffs up dramatically in the oven and settles into a deliciously creamy bite.
02 -
Bringing eggs to room temperature creates better texture and height.
03 -
It’s ready when the edges are tall, golden, and curling up the pan.