Classic Easy German Pancakes
Effortlessly create a delightful German pancake with this simple recipe, yielding a dramatically puffed, golden-brown treat perfect for breakfast or brunch. Served with a tangy lemon and powdered sugar topping, it's an impressive dish that's surprisingly easy to make.
Equipment
- Oven
- Oven-safe skillet or baking dish
- Blender or whisk
- Serving platter
Ingredients
Pancake
- 1/2 cup all-purpose flour
- 1/2 cup milk whole milk or 2%
- 2 large eggs
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
For the Toppings
- 1/4 cup powdered sugar
- 1 tablespoon fresh lemon juice
Instructions
Preparation
- Preheat oven to 400°F (200°C) and place 2 tablespoons of butter in a 10-inch oven-safe skillet or 9x13 inch baking dish.
- Heat the skillet in the oven for 5-7 minutes until the butter is melted and sizzling.
- Blend flour, milk, eggs, sugar, and salt until smooth (30 seconds to 1 minute), or whisk vigorously by hand.
- Carefully remove the hot skillet, swirl melted butter to coat the surface, and pour in the batter.
- Return skillet to oven and bake for 15-20 minutes until the pancake is puffed and golden brown.
- While baking, whisk together powdered sugar and lemon juice for the topping.
- Once baked, quickly transfer the pancake to a platter or cut directly in the pan, as it will deflate slightly.
- Drizzle with the lemon and powdered sugar topping and serve immediately.
Notes
For extra flavor, you can add a pinch of nutmeg or vanilla extract to the batter. Serve with fresh berries, maple syrup, or whipped cream for an even more decadent treat.