German pancakes arrive at the breakfast table dramatic and puffed, serving as a blank canvas for in-season berries, freshly-whipped cream, and a warm drizzle of maple syrup. It is marvelously delicious, and made with very little effort. Using a few pantry ingredients, the batter is whisked until smooth and poured into a piping-hot pan. The intense heat is responsible for those delightfully tall, soufflé-d edges, so be sure your pan and oven are properly heated. While baking, prepare all the fixings so you can enjoy breakfast as soon as your German pancake emerges from the oven.
Yield: 1 (10-inch) skillet | Prep Time: 10 minutes | Cook Time: 30 minutes
Ingredients
- 5 tablespoons (70 grams) butter
- 1 cup (120 grams) all-purpose flour
- ½ teaspoon Ballerina Farm coarse grey french salt
- 6 eggs
- 1 cup (227 grams) whole milk
- Fresh berries, powdered sugar, maple syrup, and whipped cream, for serving (optional)
Directions
- Add the butter to a 9 x 13-inch casserole dish or a 10-inch cast iron skillet and place in the center rack of the oven. Preheat the oven (with the pan inside) to 425-degrees Fahrenheit.
- In a bowl, combine the flour, salt, eggs, and whole milk. Whisk until completely smooth.
- Pour the batter into the preheated pan, then transfer back to the oven and bake for 30 minutes or until puffed and golden brown.
- Enjoy immediately with fresh berries, powdered sugar, maple syrup, and whipped cream (if desired).
