German Pancake Recipe
Despite its name, the German pancake isn't directly from Germany. It is believed to have originated in the United States, specifically in the early 1900s. The term "Dutch baby" was coined by a restaurant in Seattle called Manca’s Café.
Equipment
- Oven
- 10-12 inch oven-safe skillet (cast iron preferred)
- Whisk or electric mixer
- Mixing bowl
- Measuring cups and spoons
Ingredients
- 3 large eggs
- ½ cup all-purpose flour
- ½ cup milk (whole or 2%)
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons unsalted butter
- Powdered sugar and lemon wedges for garnish (optional)
Instructions
- Preheat the Oven:Preheat your oven to 425°F (220°C). Place your oven-safe skillet (cast iron works best) in the oven while it heats up.
- Make the Batter:In a mixing bowl, whisk together the eggs until they are frothy and light. You can also use an electric mixer for about 1-2 minutes.
- Then, add in the flour, milk, sugar, vanilla extract, and salt. Mix until smooth and lump-free. The batter should be relatively thin, like a crepe batter.
- Melt the Butter:Once your oven has reached the right temperature, carefully remove the skillet and add the butter. Let the butter melt completely, swirling it around the pan to coat the bottom and sides evenly.
- Pour the Batter:Immediately pour the batter into the hot, buttered skillet. The heat from the skillet will help the pancake puff up as it bakes.
- Bake the Pancake:Place the skillet back into the oven and bake for 18-20 minutes or until the pancake is puffed up and golden brown around the edges. It’s normal for the center to sink slightly as it cools down.
- Serve:Remove the pancake from the oven and allow it to cool slightly before slicing. Dust with powdered sugar and serve with lemon wedges, fresh berries, maple syrup, or any topping of your choice.