German Pancakes
Light, puffy oven-baked pancakes with a custard-like center
Ingredients
Instructions
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Preheat the ovenPlace a 10-inch cast iron skillet or oven-safe pan in the oven and preheat to 425°F (220°C). Allow the pan to heat in the oven for at least 10 minutes.
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Prepare the batterIn a blender, combine eggs, milk, flour, sugar, salt, and vanilla extract. Blend on medium-high speed for 30-45 seconds until the mixture is smooth and frothy with no lumps.
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Prepare the panCarefully remove the hot skillet from the oven using oven mitts. Add the butter to the pan and swirl until melted and bubbling, being sure to coat the sides of the pan.
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Pour and bakeImmediately pour the batter into the hot, buttered pan. Quickly return the pan to the oven and bake for 18-20 minutes until the pancake is puffed, golden brown around the edges, and set in the center.
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Serve immediatelyRemove from the oven - the pancake will begin to deflate quickly, which is normal. Dust with powdered sugar, slice into wedges, and serve hot with lemon wedges, fresh berries, and maple syrup if desired.
Nutritional Information
320
Calories
per serving
12
Protein
g per serving
28
Carbohydrates
g per serving
17
Total Fat
g per serving
8
Saturated Fat
g per serving
0.5
Fiber
g per serving
12
Sugar
g per serving
280
Sodium
mg per serving
2
Vitamin C
% DV per serving
8
Iron
% DV per serving
German Pancakes are Also Known As
Dutch Baby, Pfannkuchen, Apfelpfannkuchen, David Eyre's Pancake or Bismarck
