Oh my goodness, let me tell you about the magic of a *German pancake*! Also known as a Dutch baby, these fluffy wonders puff up beautifully in the oven, creating a delightful texture that’s almost like a soufflé but way easier to make. I remember the first time I made one for breakfast; I was barely awake and just wanted something simple. But when it came out of the oven, puffed and golden, I was in awe! The aroma filled the kitchen, and I couldn’t resist diving in, topped with fresh berries and a drizzle of maple syrup. Trust me, this dish transforms breakfast into a special occasion without breaking a sweat. You’ll want to add this to your morning routine, I promise!
Ingredients List
- 1 cup all-purpose flour
- 1 cup milk
- 4 large eggs
- 1/4 cup unsalted butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
How to Prepare the German Pancake
Preheat the Oven
First things first, you’ll want to preheat your oven to 425°F (220°C). This step is crucial! A hot oven is what gives our German pancake that incredible puffiness. Trust me—once you see it rise, you’ll understand why this part is so important. So, while you’re getting everything else ready, let that oven do its thing!
Blend the Batter
Now, grab your blender and throw in the flour, milk, eggs, salt, and vanilla extract. Blend it all together until it’s smooth and creamy. This is where the magic happens! Make sure everything is well combined because a well-blended batter means a fluffier pancake. You don’t want any lumps hanging around, so blend until it’s nice and silky!
Prepare the Skillet
While your batter is blending, melt the unsalted butter in a cast-iron skillet over medium heat. You want that butter to get bubbly and slightly brown—it adds so much flavor! Careful, though, don’t let it burn! Once it’s melted and foamy, make sure the skillet is hot enough before you pour the batter in. A hot skillet helps to create that lovely crust on the bottom.
Baking the Pancake
Okay, here comes the fun part! Pour your smooth batter into the hot skillet and quickly transfer it to the oven. Bake it for about 20 to 25 minutes. You’ll want to keep an eye on it through the oven window; it should puff up beautifully and turn a glorious golden brown. Don’t open the oven door too soon, or it might deflate! Once it’s puffed and firm to the touch, it’s ready to come out.
Serving Suggestions
Serve your German pancake immediately; it’s best fresh from the oven! Dust it with a sprinkle of powdered sugar, or top it off with some fresh fruit like berries or banana slices. A drizzle of maple syrup? Yes, please! You can even get creative with toppings—think whipped cream, yogurt, or a dollop of jam. Whatever you choose, it’s going to be delicious!
Why You’ll Love This Recipe
- It’s super quick to make—just blend and bake!
- Light and fluffy texture that melts in your mouth.
- Perfect for breakfast or brunch, impressing family and friends.
- Easily customizable with your favorite toppings—go wild!
- Minimal cleanup with just one skillet and a blender.
Tips for Success
Alright, let’s make sure your German pancake turns out perfectly every time! Here are some of my best tips:
- Room Temperature Ingredients: Make sure your eggs and milk are at room temperature before you blend the batter. This little detail helps the pancake rise beautifully!
- Don’t Open the Oven Door: It’s tempting, I know! But resist the urge to peek too soon. Opening the oven door can cause your pancake to deflate. Trust me, it’s worth the wait to see that glorious puff!
- Use a Cast-Iron Skillet: If you can, use a cast-iron skillet. It retains heat so well, giving your pancake that nice crust and ensuring it cooks evenly.
- Blend Just Enough: Blend the batter until it’s smooth, but don’t overdo it! A quick blend is all you need to avoid over-aerating the mixture.
- Serve Immediately: This pancake is best enjoyed fresh out of the oven. Have your toppings ready to go so you can serve it right away!
With these tips in your back pocket, you’ll be a German pancake pro in no time! Happy baking!
Nutritional Information
Just a heads up, the nutritional values can vary based on the specific ingredients and brands you use, so take these numbers as a general guideline rather than an exact science. That said, here’s what you can typically expect per slice of this delightful German pancake:
- Calories: 150
- Fat: 7g (Saturated Fat: 4g, Unsaturated Fat: 2g, Trans Fat: 0g)
- Protein: 5g
- Carbohydrates: 18g (Fiber: 1g, Sugar: 2g)
- Sodium: 150mg
- Cholesterol: 100mg
So, keep this in mind as you whip up your pancake and enjoy every delicious bite! It’s a fun and satisfying breakfast that won’t weigh you down.
FAQ Section
Can I make the batter ahead of time?
Yes, you can prepare the batter in advance! Just blend everything together and store it in the refrigerator for up to 24 hours. When you’re ready to bake, give it a quick stir before pouring it into the hot skillet.
How do I store leftovers?
If you happen to have any leftovers (which is rare because it’s so good!), let the pancake cool completely, then store it in an airtight container in the fridge for up to 2 days. Just remember, it won’t have that same puffiness once it’s cooled!
What’s the best way to reheat a German pancake?
To reheat, simply pop it in the oven at 350°F (175°C) for about 10 minutes. This will help restore some of its fluffiness. You can also microwave individual slices for about 30 seconds, but it might not be as puffy.
Can I substitute the flour for a gluten-free option?
Absolutely! You can use a 1:1 gluten-free flour blend instead of all-purpose flour. Just make sure it has xanthan gum in it, or add a little for that perfect texture.
What toppings do you recommend?
Oh, the possibilities are endless! I love mine with fresh berries and a sprinkle of powdered sugar, but you can also try caramelized apples, yogurt, or even a savory twist with sautéed vegetables. Get creative and find your favorite combo!
German Pancake: 5 Steps to Fluffy Breakfast Bliss!
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A light and fluffy German pancake, also known as a Dutch baby, that puffs up beautifully in the oven.
Ingredients
- 1 cup all-purpose flour
- 1 cup milk
- 4 large eggs
- 1/4 cup unsalted butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 425°F (220°C).
- In a blender, combine flour, milk, eggs, salt, and vanilla. Blend until smooth.
- Melt butter in a cast-iron skillet over medium heat.
- Pour the batter into the skillet and transfer it to the oven.
- Bake for 20-25 minutes, until puffy and golden brown.
- Remove from the oven and serve immediately, topped with your choice of fruits or syrup.
Notes
- Serve with powdered sugar or fresh fruit.
- Can be made in advance and reheated.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
Keywords: german pancake, dutch baby, breakfast
