German Pancake
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This large-format pancake puffs up at the perimeter, creating light airy edges, while the center remains denser and almost custard-like It’s the combination of these two textures that makes the German pancake special — that, and the ease of being able to whip up pancakes for six without being tethered to the griddle What’s the difference between a Dutch baby and a German pancake, you may wonder
Yield
6
Time
30 minutes
Ingredients
1 cup/130 grams all-purpose flour
1 cup/240 milliliters whole milk, at room temperature
5 large eggs, at room temperature
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon kosher salt (such as Diamond Crystal)
4 tablespoons/57 grams unsalted butter
Powdered sugar, maple syrup and berries, for serving
Instructions
Step 1
Heat the oven to 425 degrees and place a 9-by-13-inch metal pan in the oven.
Step 2
Prepare the pancake batter: To a blender, add the flour, milk, eggs, sugar, vanilla and salt, and blend on high speed for 10 to 15 seconds, until smooth, pausing to scrape down the side with a spatula if necessary.
Step 3
Add the butter to the heated pan in the oven and cook until melted and sizzling, 1 to 2 minutes.
Step 4
Working quickly, carefully tilt the pan so the butter is evenly distributed, then pour the batter into the center of the pan.
Step 5
Bake for 16 to 20 minutes, until the edges are puffed and browned and the center is just starting to take on color. Cut into squares and serve hot with powdered sugar, maple syrup and fresh berries. (The pancake will deflate as it sits.)
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