Recipe from Two Peas and Their Pod
You only need 6 ingredients to make this delicious oven pancake. The giant, buttery pancake puffs up in the oven, creating a fun, light, and fluffy pancake that kids and adults love! Serve hot, right out of the oven with confectioner's sugar, berries, maple syrup, or your favorite pancake toppings!
Preheat oven to 400 degrees F.
Put the butter in a 9x13-inch pan and place the pan in the oven until the butter is melted, about 2 to 5 minutes.
Meanwhile, in a large bowl, whisk together the flour and salt. Pour in the milk and vanilla and whisk until combined.
Crack the eggs into a medium bowl. Add the eggs, one at a time, and beat well in between each addition, this will make sure the German pancakes are fluffy.
Remove the pan from the oven and swirl it around so the butter evenly coats the bottom of the pan. Make sure the butter is hot when you pour in the batter. Pour the batter slowly into the pan, in a figure 8, swirling motion, so the batter hits the hot butter.
Place the pan back in the oven and bake for 15 to 23 minutes or until puffed up and light golden in color.
Remove the pan from the oven and dust with confectioner’s sugar. Cut into squares and serve immediately with berries, whipped cream, and maple syrup, if desired.
The pancake will rise above the pan in the oven and deflate after it comes out of the oven, that is normal.
You can make German pancakes in a blender. Put all the ingredients in a blender, except the eggs. Blend, then add the eggs ,one at a time, blending about 15 seconds between each addition.
Calories: 350kcal | Carbohydrates: 27g | Protein: 14g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 282mg | Sodium: 413mg | Potassium: 210mg | Fiber: 1g | Sugar: 4g | Vitamin A: 810IU | Calcium: 114mg | Iron: 3mg