Baked German Pancake Simple and Delicious Recipe

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This Baked German Pancake is simple and fun to make. You need just a few ingredients to create a fluffy treat. The blend of eggs, milk, and flour makes it rise beautifully. You can serve it warm with sweet toppings. For this tasty pancake, gather these items: - 4 large eggs - 1 cup milk - 1 cup all-purpose flour - 1/4 cup granulated sugar - 1 teaspoon vanilla extract - 1/4 teaspoon salt - 4 tablespoons unsalted butter You can add fun toppings to make it special. Here are some ideas: - Powdered sugar for dusting - Fresh berries like strawberries, blueberries, or raspberries - Maple syrup for drizzling This combination of ingredients creates a dish you and your family will love. The Full Recipe provides guidance on preparing this delightful dish. Start by preheating your oven to 425°F (220°C). This step is crucial as it helps the pancake puff up beautifully. In a large mixing bowl, whisk together the following: - 4 large eggs - 1 cup milk - 1/4 cup granulated sugar - 1 teaspoon vanilla extract - 1/4 teaspoon salt Mix until everything is well blended. Next, gradually add in 1 cup of all-purpose flour. Whisk until the batter is smooth and lump-free. Remember, the batter will be thin, which is perfectly fine. Now, it's time to prepare the baking dish. Place 4 tablespoons of unsalted butter in a 9x13 inch baking dish. Put it in the preheated oven for about 5 minutes, or until the butter melts. Watch it closely so it doesn’t brown. Once melted, carefully pour the batter into the hot butter. Tilt the dish slightly to spread it evenly. Bake for 20-25 minutes. The pancake should puff up and turn golden brown around the edges. When it's done, take it out of the oven and let it cool for a few minutes. It might deflate a little, but that’s normal. To serve, dust the top with powdered sugar. You can slice it into squares or wedges. This pancake pairs wonderfully with fresh berries like strawberries, blueberries, or raspberries. Drizzle with maple syrup for extra sweetness. Enjoy your delicious creation with family or friends! To get that lovely rise, start with room temperature eggs. Cold eggs don't mix well, which can lead to a flat pancake. Beat the eggs well until they are frothy. This helps trap air, allowing the pancake to puff up. Use a hot baking dish, so the batter sizzles as it hits the melted butter. This gives it a nice lift. One mistake is not whisking the batter enough. You want it smooth and lump-free. Another issue is opening the oven door too soon. This can make the pancake fall flat. Also, avoid overbaking. Keep an eye on the time to prevent dryness. Lastly, using cold butter can lead to uneven cooking, so make sure it's melted before adding the batter. For this recipe, you need a mixing bowl, whisk, and a measuring cup. A 9x13 inch baking dish works best for even cooking. Use an oven mitt when handling the hot dish. A pastry brush can help to spread the melted butter evenly. Finally, a fine mesh sieve is great for dusting powdered sugar on top. Want to try making this delicious dish? Check out the Full Recipe for all the details! {{image_2}} You can change up the flavor of your baked German pancake easily. Add lemon zest for a bright taste. For a rich twist, mix in cocoa powder to create a chocolate version. Want something sweeter? Try adding cinnamon or nutmeg. You can also blend in pureed fruits. Apples or bananas work wonders in the batter. You can adapt this recipe to fit dietary needs. If you want it gluten-free, use a gluten-free flour blend. For a dairy-free option, swap milk with almond or oat milk. You can replace eggs with flaxseed meal mixed with water. Just mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. These swaps keep the pancake tasty! Serving style can change your pancake experience. Serve it warm with a dusting of powdered sugar. You can layer fresh berries on top for color and flavor. Drizzle maple syrup for a sweet finish. For a brunch twist, add whipped cream and a sprinkle of nuts. You can also serve it with yogurt on the side for a creamy touch. This pancake is flexible and fun! To keep your baked German pancake fresh, store it in an airtight container. Let it cool completely first. Place parchment paper between layers if you stack slices. This way, they won't stick together. Store the container in the fridge. It will stay good for up to 3 days. When you're ready to enjoy leftovers, reheating is easy. Preheat your oven to 350°F (175°C). Place the pancake on a baking sheet. Heat for about 10-15 minutes until warm. You can also use a microwave. Heat it for 20-30 seconds. Check to see if it’s warm enough. If you want to save some for later, freezing works well. Cut the pancake into slices. Wrap each slice in plastic wrap. Place the wrapped slices in a freezer bag. Squeeze out the air before sealing. It can last for up to 2 months in the freezer. To eat, thaw overnight in the fridge and reheat. Enjoy your fluffy baked German pancake anytime! A baked German pancake is a large, fluffy pancake. You bake it in the oven instead of frying it. This pancake rises high while baking, creating a soft and airy texture. It usually has a light, slightly sweet flavor. You can serve it with fruit, syrup, or powdered sugar. Regular pancakes are cooked on a griddle or pan. They are smaller and thicker. In contrast, a baked German pancake is one big pancake. It puffs up in the oven and has a different texture. The baked version is more like a custard than a traditional pancake. You can prepare the batter ahead of time. Just store it in the fridge for up to 24 hours. When you're ready, pour it into the hot butter and bake. However, it’s best to eat it fresh after baking. This keeps it fluffy and delicious. For the full recipe, check out the details above. We’ve covered the key parts of making a Baked German Pancake. First, we explored essential ingredients and tasty toppings. Next, I shared easy steps for prep and baking. You learned tips to get the best rise and avoid common mistakes. We also discussed fun variations and smart storage methods. Now you’re ready to create a yummy dish. Enjoy your cooking!

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If you’re looking for a simple and tasty breakfast, a Baked German Pancake is perfect. This fluffy delight puffs up beautifully in the oven, making it a fun dish that impresses everyone. I’ll guide you through easy steps, essential ingredients, and fun toppings to create your own masterpiece. Ready to discover this delicious recipe? Let’s get baking together!

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Ingredients

Full Recipe Overview

This Baked German Pancake is simple and fun to make. You need just a few ingredients to create a fluffy treat. The blend of eggs, milk, and flour makes it rise beautifully. You can serve it warm with sweet toppings.

Essential Ingredients

For this tasty pancake, gather these items:

– 4 large eggs

– 1 cup milk

– 1 cup all-purpose flour

– 1/4 cup granulated sugar

– 1 teaspoon vanilla extract

– 1/4 teaspoon salt

– 4 tablespoons unsalted butter

Optional Toppings and Garnishes

You can add fun toppings to make it special. Here are some ideas:

– Powdered sugar for dusting

– Fresh berries like strawberries, blueberries, or raspberries

– Maple syrup for drizzling

This combination of ingredients creates a dish you and your family will love. The Full Recipe provides guidance on preparing this delightful dish.

Step-by-Step Instructions

Preparation Steps

Start by preheating your oven to 425°F (220°C). This step is crucial as it helps the pancake puff up beautifully. In a large mixing bowl, whisk together the following:

– 4 large eggs

– 1 cup milk

– 1/4 cup granulated sugar

– 1 teaspoon vanilla extract

– 1/4 teaspoon salt

Mix until everything is well blended. Next, gradually add in 1 cup of all-purpose flour. Whisk until the batter is smooth and lump-free. Remember, the batter will be thin, which is perfectly fine.

Baking Process

Now, it’s time to prepare the baking dish. Place 4 tablespoons of unsalted butter in a 9×13 inch baking dish. Put it in the preheated oven for about 5 minutes, or until the butter melts. Watch it closely so it doesn’t brown. Once melted, carefully pour the batter into the hot butter. Tilt the dish slightly to spread it evenly.

Bake for 20-25 minutes. The pancake should puff up and turn golden brown around the edges. When it’s done, take it out of the oven and let it cool for a few minutes. It might deflate a little, but that’s normal.

Serving Suggestions

To serve, dust the top with powdered sugar. You can slice it into squares or wedges. This pancake pairs wonderfully with fresh berries like strawberries, blueberries, or raspberries. Drizzle with maple syrup for extra sweetness. Enjoy your delicious creation with family or friends!

Tips & Tricks

Achieving the Perfect Rise

To get that lovely rise, start with room temperature eggs. Cold eggs don’t mix well, which can lead to a flat pancake. Beat the eggs well until they are frothy. This helps trap air, allowing the pancake to puff up. Use a hot baking dish, so the batter sizzles as it hits the melted butter. This gives it a nice lift.

Common Mistakes to Avoid

One mistake is not whisking the batter enough. You want it smooth and lump-free. Another issue is opening the oven door too soon. This can make the pancake fall flat. Also, avoid overbaking. Keep an eye on the time to prevent dryness. Lastly, using cold butter can lead to uneven cooking, so make sure it’s melted before adding the batter.

Best Tools for Baking

For this recipe, you need a mixing bowl, whisk, and a measuring cup. A 9×13 inch baking dish works best for even cooking. Use an oven mitt when handling the hot dish. A pastry brush can help to spread the melted butter evenly. Finally, a fine mesh sieve is great for dusting powdered sugar on top.

Want to try making this delicious dish? Check out the Full Recipe for all the details!

Variations

Flavor Variations

You can change up the flavor of your baked German pancake easily. Add lemon zest for a bright taste. For a rich twist, mix in cocoa powder to create a chocolate version. Want something sweeter? Try adding cinnamon or nutmeg. You can also blend in pureed fruits. Apples or bananas work wonders in the batter.

Dietary Adjustments

You can adapt this recipe to fit dietary needs. If you want it gluten-free, use a gluten-free flour blend. For a dairy-free option, swap milk with almond or oat milk. You can replace eggs with flaxseed meal mixed with water. Just mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. These swaps keep the pancake tasty!

Serving Style Ideas

Serving style can change your pancake experience. Serve it warm with a dusting of powdered sugar. You can layer fresh berries on top for color and flavor. Drizzle maple syrup for a sweet finish. For a brunch twist, add whipped cream and a sprinkle of nuts. You can also serve it with yogurt on the side for a creamy touch. This pancake is flexible and fun!

Storage Info

Proper Storage Techniques

To keep your baked German pancake fresh, store it in an airtight container. Let it cool completely first. Place parchment paper between layers if you stack slices. This way, they won’t stick together. Store the container in the fridge. It will stay good for up to 3 days.

Reheating Instructions

When you’re ready to enjoy leftovers, reheating is easy. Preheat your oven to 350°F (175°C). Place the pancake on a baking sheet. Heat for about 10-15 minutes until warm. You can also use a microwave. Heat it for 20-30 seconds. Check to see if it’s warm enough.

Freezing Options

If you want to save some for later, freezing works well. Cut the pancake into slices. Wrap each slice in plastic wrap. Place the wrapped slices in a freezer bag. Squeeze out the air before sealing. It can last for up to 2 months in the freezer. To eat, thaw overnight in the fridge and reheat. Enjoy your fluffy baked German pancake anytime!

FAQs

What is a Baked German Pancake?

A baked German pancake is a large, fluffy pancake. You bake it in the oven instead of frying it. This pancake rises high while baking, creating a soft and airy texture. It usually has a light, slightly sweet flavor. You can serve it with fruit, syrup, or powdered sugar.

How is a Baked German Pancake different from regular pancakes?

Regular pancakes are cooked on a griddle or pan. They are smaller and thicker. In contrast, a baked German pancake is one big pancake. It puffs up in the oven and has a different texture. The baked version is more like a custard than a traditional pancake.

Can I make a Baked German Pancake ahead of time?

You can prepare the batter ahead of time. Just store it in the fridge for up to 24 hours. When you’re ready, pour it into the hot butter and bake. However, it’s best to eat it fresh after baking. This keeps it fluffy and delicious. For the full recipe, check out the details above.

We’ve covered the key parts of making a Baked German Pancake. First, we explored essential ingredients and tasty toppings. Next, I shared easy steps for prep and baking. You learned tips to get the best rise and avoid common mistakes. We also discussed fun variations and smart storage methods.

Now you’re ready to create a yummy dish. Enjoy your cooking!

This Baked German Pancake is simple and fun to make. You need just a few ingredients to create a fluffy treat. The blend of eggs, milk, and flour makes it rise beautifully. You can serve it warm with sweet toppings. For this tasty pancake, gather these items: - 4 large eggs - 1 cup milk - 1 cup all-purpose flour - 1/4 cup granulated sugar - 1 teaspoon vanilla extract - 1/4 teaspoon salt - 4 tablespoons unsalted butter You can add fun toppings to make it special. Here are some ideas: - Powdered sugar for dusting - Fresh berries like strawberries, blueberries, or raspberries - Maple syrup for drizzling This combination of ingredients creates a dish you and your family will love. The Full Recipe provides guidance on preparing this delightful dish. Start by preheating your oven to 425°F (220°C). This step is crucial as it helps the pancake puff up beautifully. In a large mixing bowl, whisk together the following: - 4 large eggs - 1 cup milk - 1/4 cup granulated sugar - 1 teaspoon vanilla extract - 1/4 teaspoon salt Mix until everything is well blended. Next, gradually add in 1 cup of all-purpose flour. Whisk until the batter is smooth and lump-free. Remember, the batter will be thin, which is perfectly fine. Now, it's time to prepare the baking dish. Place 4 tablespoons of unsalted butter in a 9x13 inch baking dish. Put it in the preheated oven for about 5 minutes, or until the butter melts. Watch it closely so it doesn’t brown. Once melted, carefully pour the batter into the hot butter. Tilt the dish slightly to spread it evenly. Bake for 20-25 minutes. The pancake should puff up and turn golden brown around the edges. When it's done, take it out of the oven and let it cool for a few minutes. It might deflate a little, but that’s normal. To serve, dust the top with powdered sugar. You can slice it into squares or wedges. This pancake pairs wonderfully with fresh berries like strawberries, blueberries, or raspberries. Drizzle with maple syrup for extra sweetness. Enjoy your delicious creation with family or friends! To get that lovely rise, start with room temperature eggs. Cold eggs don't mix well, which can lead to a flat pancake. Beat the eggs well until they are frothy. This helps trap air, allowing the pancake to puff up. Use a hot baking dish, so the batter sizzles as it hits the melted butter. This gives it a nice lift. One mistake is not whisking the batter enough. You want it smooth and lump-free. Another issue is opening the oven door too soon. This can make the pancake fall flat. Also, avoid overbaking. Keep an eye on the time to prevent dryness. Lastly, using cold butter can lead to uneven cooking, so make sure it's melted before adding the batter. For this recipe, you need a mixing bowl, whisk, and a measuring cup. A 9x13 inch baking dish works best for even cooking. Use an oven mitt when handling the hot dish. A pastry brush can help to spread the melted butter evenly. Finally, a fine mesh sieve is great for dusting powdered sugar on top. Want to try making this delicious dish? Check out the Full Recipe for all the details! {{image_2}} You can change up the flavor of your baked German pancake easily. Add lemon zest for a bright taste. For a rich twist, mix in cocoa powder to create a chocolate version. Want something sweeter? Try adding cinnamon or nutmeg. You can also blend in pureed fruits. Apples or bananas work wonders in the batter. You can adapt this recipe to fit dietary needs. If you want it gluten-free, use a gluten-free flour blend. For a dairy-free option, swap milk with almond or oat milk. You can replace eggs with flaxseed meal mixed with water. Just mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. These swaps keep the pancake tasty! Serving style can change your pancake experience. Serve it warm with a dusting of powdered sugar. You can layer fresh berries on top for color and flavor. Drizzle maple syrup for a sweet finish. For a brunch twist, add whipped cream and a sprinkle of nuts. You can also serve it with yogurt on the side for a creamy touch. This pancake is flexible and fun! To keep your baked German pancake fresh, store it in an airtight container. Let it cool completely first. Place parchment paper between layers if you stack slices. This way, they won't stick together. Store the container in the fridge. It will stay good for up to 3 days. When you're ready to enjoy leftovers, reheating is easy. Preheat your oven to 350°F (175°C). Place the pancake on a baking sheet. Heat for about 10-15 minutes until warm. You can also use a microwave. Heat it for 20-30 seconds. Check to see if it’s warm enough. If you want to save some for later, freezing works well. Cut the pancake into slices. Wrap each slice in plastic wrap. Place the wrapped slices in a freezer bag. Squeeze out the air before sealing. It can last for up to 2 months in the freezer. To eat, thaw overnight in the fridge and reheat. Enjoy your fluffy baked German pancake anytime! A baked German pancake is a large, fluffy pancake. You bake it in the oven instead of frying it. This pancake rises high while baking, creating a soft and airy texture. It usually has a light, slightly sweet flavor. You can serve it with fruit, syrup, or powdered sugar. Regular pancakes are cooked on a griddle or pan. They are smaller and thicker. In contrast, a baked German pancake is one big pancake. It puffs up in the oven and has a different texture. The baked version is more like a custard than a traditional pancake. You can prepare the batter ahead of time. Just store it in the fridge for up to 24 hours. When you're ready, pour it into the hot butter and bake. However, it’s best to eat it fresh after baking. This keeps it fluffy and delicious. For the full recipe, check out the details above. We’ve covered the key parts of making a Baked German Pancake. First, we explored essential ingredients and tasty toppings. Next, I shared easy steps for prep and baking. You learned tips to get the best rise and avoid common mistakes. We also discussed fun variations and smart storage methods. Now you’re ready to create a yummy dish. Enjoy your cooking!

Baked German Pancake

Start your day with a delicious Baked German Pancake, an easy and fluffy breakfast that’s sure to impress! This simple recipe uses basic ingredients like eggs, milk, and flour to create a mouthwatering treat you can customize with toppings such as fresh berries and maple syrup. Ready to delight your family with this scrumptious dish? Click through to discover the full recipe and step-by-step instructions for baking perfection!
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Ingredients
  

4 large eggs

1 cup milk

1 cup all-purpose flour

1/4 cup granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

4 tablespoons unsalted butter

Powdered sugar for dusting

Fresh berries (strawberries, blueberries, or raspberries) for topping

Maple syrup for serving

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, whisk together the eggs, milk, granulated sugar, vanilla extract, and salt until well combined.

      Gradually add the flour to the egg mixture and whisk until smooth. The batter will be slightly thin but should be lump-free.

        Place the butter in a 9x13 inch baking dish and put it in the preheated oven until the butter is melted, about 5 minutes. Be careful not to let it brown.

          Once the butter is melted, carefully pour the batter into the baking dish over the hot butter, tilting it slightly to evenly distribute the batter.

            Bake in the oven for 20-25 minutes, or until the pancake is puffed up and golden brown around the edges.

              Remove from the oven and let cool for a few minutes. The pancake will deflate slightly as it cools.

                Dust the top with powdered sugar, then slice it into squares or wedges. Serve warm with fresh berries and maple syrup.

                  Prep Time, Total Time, Servings | 10 minutes | 30 minutes | 4-6 servings

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