German Pancake
German Pancake. Dutch Baby. Bismarck. Dutch Puff. This recipe has a variety of names, but I just found out that it is actually an American creation, based off of a few European staples.
This one is quick and easy, and it doesn’t require you standing over the stove early in the morning. I love that I can make multiple batches in the oven all at once. Enjoy!
German Pancake
Serves: 2-3 people
Time: 20 minutes
Ingredients:
3/4 cup AP flour
4 eggs
3/4 cup milk
3 Tbsp. melted butter, divided
1 Tbsp. sugar
1/4 tsp. salt
splash of vanilla
optional: powdered sugar, maple syrup, fresh fruit
Preparation:
Preheat oven to 450 degrees. Add 1 Tbsp. of butter to a 12 inch cast iron pan, or 13x9 baking dish, coat bottom of pan.
In a blender (or bowl if you want to wisk!), combine eggs, milk, 2 Tbsp. butter, salt, sugar and vanilla. Add flour, and stir until incorporated. (Don’t overmix)
Pour batter into pan and bake for about 15 minutes, the pancake should puff up and edges should brown.
Finish with desired toppings, fresh berries and powdered sugar are a favorite at F3! Serve with F3 Breakfast Sausage and fresh Indian River orange juice!