This large-format pancake puffs up around the edges during baking, creating light, airy borders, while its center remains denser and almost custard-like. It is precisely the combination of these two textures that makes the German pancake special — this, and the ease of cooking a portion for six at once without being tied to the stove.
You might wonder, what is the difference between the popular "Dutch Baby" and a German pancake? In reality, it's just semantics. The origin of this giant baked pancake is linked to a Seattle restaurant called Manca's, which started serving this dish in the 1940s. The inspiration comes from the German Pfannkuchen, and the word Deutsch (German) in American pronunciation eventually morphed into "Dutch".
🛒 Ingredients
- All-purpose flour: 130 g (approx. 1 cup)
- Whole milk (room temp.): 240 ml (1 cup)
- Large eggs (room temp.): 5 pcs.
- Granulated sugar: 2 tbsp.
- Vanilla extract: 1 tsp.
- Salt (fine or kosher): 0.5 tsp.
- Butter (for the pan): 57 g (approx. 4 tbsp.)
- For serving: powdered sugar, maple syrup, fresh berries
👨🍳 Step-by-Step Instructions
- 1. Preheat the oven and pan: Preheat your oven to 220°C (425°F) and place an empty metal baking pan (about 9x13 inches / 22x33 cm) inside to heat up.
- 2. Prepare the batter: Add the flour, milk, eggs, sugar, vanilla, and salt to a blender. Blend on high speed for 10-15 seconds until the mixture is completely smooth.
- 3. Melt the butter: Carefully add the butter to the preheated pan right in the oven and wait 1-2 minutes until it melts and begins to sizzle.
- 4. Pour the batter: Working quickly, carefully tilt the pan so the butter coats the bottom evenly, then pour the batter right into the center.
- 5. Bake: Bake for 16-20 minutes, until the edges are golden brown and the center begins to take on color.
Recipe Source: Adapted from Lidey Heuck, The New York Times.
Cover Photo: sheri silver on Unsplash.
