German Puffed Pancake
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.
You may also like:
Mini German Puffed Pancakes
Mini Puffed Pancakes with Strawberry Sauce
Tuscan Lemon Muffins
About
I'm Vanessa and I have quite the soft spot for great food. I am a little bit addicted to trying new recipes and will share all the best ones with you.
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