Breakfast
German Pancake
Makes 6 servings in about 45 min using milk, plain flour and butter.
A German pancake, also known as a Dutch baby, is a large, puffed pancake baked in the oven in a buttered dish. It has no leavening agents and rises dramatically from the steam created by the batter, yielding golden, airy edges surrounding a softer, custard-like center. It is traditionally served warm for breakfast or brunch with maple syrup or fruit preserves.
- Serves 6
- Prep: 15 min
- Cook: 30 min
- Total: 45 min
- Cuisine: American
Ingredients
- 55 g (¼ cup) butter
- 6 large eggs, lightly beaten
- 240 ml (1 cup) milk
- 125 g (1 cup) plain flour
- ⅛ tsp salt
Method
- Preheat the oven to 180°C (350°F). Place the butter in a 23 x 33 cm (9 x 13 in) baking dish and melt it in the oven as it preheats.
- Whisk the eggs, milk, flour, and salt together in a medium bowl until just combined.
- Remove the hot baking dish from the oven and carefully pour the batter into it.
- Bake until the pancake is golden brown and puffed around the edges, 30 to 40 minutes.
- Serve warm.
Tips
- Store leftovers in an airtight container in the refrigerator for up to three days.
- The pancake deflates as it cools; reheat briefly in the oven or a skillet to restore puff.
Questions
Is this german pancake recipe halal?
The recipe is pork-free. No alcohol is listed. It is not halal-certified.
How many servings does it make?
It makes 6 servings and takes about 45 min in total.
Can I make german pancake ahead?
Yes. Cook it, cool it, and keep it covered in the fridge. Reheat gently until hot throughout before serving.
Quantities are metric first, with US amounts in brackets. Online recipes are not independently verified.