German Oven-Baked Pancake
You are in for a lovely breakfast treat that is quick to prepare and bake! 5 minutes to prepare, 15 minutes baking in the oven and you have a golden, puffed to perfection, delicious breakfast! This is a favourite in our home!
There are different variations to this style of baked pancake, Dutch Baby is one, Swiss Pancake (which is more like a crepe) is another and is what I am used to from my childhood, and these will be featured in future posts! I haven’t been able to find evidence that this ‘German’ pancake originated in fact from Germany. It seems it is North American in origin. Where ever it came from, it’s delicious!
That’s Raspberry Chia Jam in the photo!
Prep Time: 5 minutes Bake Time: 15 minutes Serves: 2 generous or 4 smaller portions
Ingredients
3 Eggs
1/2 cup Milk
3 Tablespoons Butter – melted, divided
1/2 cup All Purpose Flour
1½ Tablespoon Sugar
1 teaspoon Cinnamon
1 teaspoon Vanilla (optional)
¼ teaspoon Salt (optional)
How It’s Made
Preheat oven to 450 degrees.
Put 1/2 Tablespoon of the melted butter into a 10 inch cast iron skillet (an inch or two smaller or larger is fine too) or a glass pie plate. Let the pan and butter heat up in the hot oven as you mix up the pancake batter.
Whisk the eggs, the milk and the remaining melted butter until smooth in a medium bowl. Add the flour, sugar and cinnamon and the vanilla and salt, if using. Whisk until smooth.
With oven-safe gloves, remove the hot skillet (or pie plate) from the oven to the stovetop. Pour the batter into the hot skillet (or pie plate) and carefully return the hot, full of batter, pan back to the oven. Bake for 15 minutes. The edges of the pancake will be puffed and nicely browned. Remove from the oven.
Cut and plate, add the toppings of your choice and serve!
Enjoy!
Topping variations: You can top this delicious pancake with a drizzle of maple syrup or of honey, add fruit, chia jam, yogurt, coconut kefir, cinnamon sugar, chocolate chips, shredded coconut, a sprinkle with icing sugar or a mixture of these!
