German Pancake Recipe
A German pancake recipe-one Dutch is also known as a child-a light, alcoholic, oven-baked pancake that cooks dramatically during cooking and settles with a delicious, custard-like curtain, golden edges. Perfect for breakfast, brunch, or even sweets, it is made with simple material and cooked in a warm pan for an impressive and satisfactory treatment. Top powder sugar, fresh fruits, or a beautiful presentation and a drop of maple syrup for a beautiful presentation and irrelevant taste.
Equipment
- Blender or mixing bowl and whisk
- 10- to 12-inch oven-safe skillet (cast iron preferred)
- Oven
- Spatula
- Sifter (for powdered sugar, optional)
Ingredients
- 3 large eggs
- ½ cup all-purpose flour
- ½ cup whole milk
- 1 tbsp granulated sugar
- ½ tsp vanilla extract
- ¼ tsp salt
- 2 tbsp unsalted butter
- Optional toppings: powdered sugar, lemon juice, berries, syrup
Instructions
- Preheat Broiler: Preheat stove to 425°F (220°C). Put the skillet within the broiler to warm.
- Make Hitter: In a blender or bowl, combine eggs, flour, drain, sugar, vanilla, and salt. Mix or whisk until smooth. Let the player rest for 5 minutes.
- Include Butter: Carefully expel the hot skillet from the stove. Include butter and whirl to coat the skillet.
- Pour Hitter: Promptly pour the hitter into the hot, buttered skillet.
- Heat: Return skillet to the stove and heat for 15–20 minutes, or until the hotcake is puffed and brilliant brown.
- Serve: Evacuate from broiler, let it collapse somewhat, and beat with powdered sugar, natural product, or syrup as wanted. Serve warm.