Baked German Pancake
A delightful and fluffy pancake that puffs up beautifully in the oven, perfect for breakfast or brunch gatherings.
Ingredients
Main Ingredients
- 4 large large eggs Use room temperature for better blending.
- 1 cup milk Any milk alternative can be used.
- 1 cup all-purpose flour
- 1/4 cup unsalted butter Melted in the skillet.
- 1/4 teaspoon salt
For Serving
- to taste Powdered sugar For dusting.
- to taste Lemon wedges Adds a tart zing.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a blender, combine the eggs, milk, flour, and salt, and blend until smooth.
- Melt the butter in a large oven-safe skillet over medium heat.
- Pour the batter into the skillet and transfer to the oven.
Baking
- Bake for 20-25 minutes or until the pancake is puffed and golden brown.
- Remove from the oven, sprinkle with powdered sugar, and serve with lemon wedges.
Notes
You can also top it with fresh fruits, syrup, or yogurt for extra flavor. Leftovers can be stored in the refrigerator for up to three days, simply reheat to enjoy.