German Pancake

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Servings: 4 Difficulty: Intermediate
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Crispy, golden puff pancake with a tender center, perfect for a sweet morning treat.
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This classic German pancake, also known as a Dutch baby, is a delightful oven-baked breakfast that rises dramatically in the hot oven before settling into a crisp, golden crust. Made with just four simple ingredients&# 226;ÂÂflour, milk, eggs, and nutmegâÂÂit offers a unique texture that is custardy in the center and crispy around the edges. ItâÂÂs an elegant yet easy dish that feels special without requiring much effort. Serve it warm with a squeeze of fresh lemon and a dusting of powdered sugar, or top with your favorite fresh berries for a vibrant, healthy twist. ItâÂÂs the perfect centerpiece for a leisurely weekend brunch or a quick, satisfying weekday morning.

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German Pancake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 275.3

Description

This classic German pancake, also known as a Dutch baby, is a delightful oven-baked breakfast that rises dramatically in the hot oven before settling into a crisp, golden crust. Made with just four simple ingredients&# 226;ÂÂflour, milk, eggs, and nutmegâÂÂit offers a unique texture that is custardy in the center and crispy around the edges. ItâÂÂs an elegant yet easy dish that feels special without requiring much effort. Serve it warm with a squeeze of fresh lemon and a dusting of powdered sugar, or top with your favorite fresh berries for a vibrant, healthy twist. ItâÂÂs the perfect centerpiece for a leisurely weekend brunch or a quick, satisfying weekday morning.

Ingredients

Directions

  1. Preheat oven to 425 degrees Fahrenheit (218ðC).
  2. In a bowl, whisk together flour, milk, beaten eggs, and nutmeg until the batter is smooth.
  3. Melt 4 tablespoons of butter in a 9-1/2 inch glass pie pan in the oven until bubbling.
  4. Carefully remove the pan from the oven and pour in the batter.
  5. Return the pan to the oven and bake for 15-20 minutes, or until the edges are golden brown and puffed.
  6. Remove from oven and immediately squeeze fresh lemon juice over the pancake.
  7. Dust generously with powdered sugar.
  8. Cut into quarters and serve hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 275.3kcal
% Daily Value *
Total Fat 9.6g15%
Saturated Fat 2.0g10%
Cholesterol 0.6mg1%
Sodium 18.4mg1%
Total Carbohydrate 36.5g13%
Dietary Fiber 6.1g25%
Sugars 2.6g
Protein 5.5g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use a glass pie pan as it conducts heat well to create crispy edges.

This pancake is best served immediately while hot and puffy. It will deflate slightly as it cools but remains delicious.

Variations: Serve with fresh berries, sliced bananas, apple slices, or a drizzle of maple syrup or honey.

Safety: Be careful when handling the hot pan from the oven; use oven mitts.

Keywords: dutch baby, german pancake, oven pancake, breakfast, brunch, vegetarian, eggs, milk, flour, nutmeg, lemon, powdered sugar, crispy, custard, easy recipe, morning meal, baked batter, fruit topping, comfort food, quick breakfast
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