German Pancake (Dutch Baby Pancake)
This fluffy German pancake puffs up beautifully in the oven, creating a crispy edge and a soft, custard-like center. Perfect for breakfast, brunch, or dessert!
Equipment
- Oven-Proof Skillet
- Blender
Ingredients
Ingredients
- ½ cup whole milk at room temperature
- 3 large eggs at room temperature
- ½ cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- 2 tablespoons unsalted butter
Instructions
- Step 1: Preheat your oven to 425°F (220°C).
- Step 2: In a medium oven-proof skillet, add the 2 tablespoons of unsalted butter and place it in the preheated oven until melted and bubbly.
- Step 3: In a blender, combine the whole milk, eggs, all-purpose flour, granulated sugar, lemon zest, vanilla extract, ground nutmeg, and kosher salt. Blend until smooth.
- Step 4: Once the butter is melted, swirl it around to coat the skillet, then pour the batter over the melted butter.
- Step 5: Return the skillet to the oven and bake for about 20 minutes, or until puffed and golden brown.
- Step 6: Serve immediately, dusted with powdered sugar or topped with your favorite fruits.
Notes
For best results, ensure your milk and eggs are at room temperature. You can customize with various toppings like fruits, syrup, or spices.