German Puffed Pancake

Posted by Vanessa in Cooking, March 1, 2011

Here’s what the little birds and I had for breakfast this morning.  Yum.  We all love it.  I used to make this fairly often, but had completely forgotten about it until I was came across the recipe card when I was going through my box yesterday afternoon while I was looking for some new things to try.

The kids like seeing how high the pancake will puff up (and then how quickly it deflates again) and I love how even though it’s called a pancake, it’s a fairly light breakfast, and I never feel overly-full afterwards.  Serve it sprinkled with powdered sugar and any berries you like and even a lemon wedge if you want to go all out.  (I absolutely love it with a few drops of freshly-squeezed lemon juice over the top.)  It would probably be great with a little grated lemon zest in the batter, maybe 1/2 teaspoon or so.

Enjoy!

German Puffed Pancake

Details
  • Prep Time: 10 minutes.
  • Cook Time: 20 minutes.
  • Ready in 30 Minutes.
  • Makes: 4 Servings
Ingredients
  • 2 tablespoons butter
  • 2 eggs
  • 1/2 cup flour
  • 1/2 cup milk
  • 1/4 teaspoon kosher salt
  • dash of grated nutmeg
  • 2 teaspoons sugar
  • 1/2 teaspoon vanilla
  • powdered sugar for sprinkling
  • berries and lemon wedges for garnish
Directions
  • Heat oven to 425 degrees. Place butter in a 9-inch pie plate and put pan in the oven to melt butter.
  • Whisk eggs in a medium bowl. Add flour, milk, salt, nutmeg, sugar and vanilla and stir to combine. Take pan out of the oven and pour in mixture on top of melted butter.
  • Bake until pancake is puffed and brown around the edges, about 20 minutes.
  • Sift powdered sugar on top and serve immediately with berries and lemon wedges.

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