German pancakes, often referred to as Dutch Babies, are a unique and delicious addition to any breakfast or brunch spread. Unlike traditional pancakes that are cooked on a stovetop griddle, German pancakes are baked in the oven, resulting in a puffy, golden - brown treat that is both visually appealing and incredibly tasty.
Let's start with the ingredients you'll need to make these wonderful German pancakes. For the batter, you'll require 1 cup of all - purpose flour, 1 cup of whole milk, 3 large eggs, 1/4 teaspoon of salt, and 2 tablespoons of granulated sugar. Additionally, you'll need 2 tablespoons of unsalted butter to grease the baking dish.
To begin the preparation, preheat your oven to 425°F (218°C). While the oven is heating up, take a 9 - inch round cake pan or a 10 - inch cast - iron skillet and place the 2 tablespoons of unsalted butter inside. Put the pan with the butter in the preheating oven. This will melt the butter and also preheat the pan, which is crucial for getting that perfect puffy texture.
Next, in a blender, combine the 1 cup of all - purpose flour, 1 cup of whole milk, 3 large eggs, 1/4 teaspoon of salt, and 2 tablespoons of granulated sugar. Blend on high speed for about 30 seconds until the batter is smooth and well - combined. You can also use a whisk and a large bowl to mix these ingredients, but a blender will give you a smoother consistency.
Once the butter in the pan is melted, carefully remove the pan from the oven. Be cautious as the pan will be very hot. Pour the melted butter around the edges of the pan to ensure it's well - greased. Then, pour the pancake batter into the pan. Place the pan back into the preheated oven and bake for 18 - 20 minutes. During this time, you'll see the pancake rise up around the edges, creating a beautiful, puffy shape.
Now, let's talk about the toppings. The Test Kitchen has some favorite ways to top German pancakes. One classic option is to dust the pancake with powdered sugar and squeeze fresh lemon juice over it. The tartness of the lemon juice cuts through the sweetness of the powdered sugar, creating a perfect balance of flavors. Another great topping is fresh berries. Strawberries, blueberries, and raspberries all work well. You can either scatter them over the pancake or make a simple berry compote by cooking the berries with a little sugar and water on the stovetop until they break down slightly.
If you prefer a savory option, you can top the German pancake with smoked salmon, cream cheese, and a sprinkle of dill. The rich, creamy cream cheese pairs nicely with the flaky smoked salmon, and the dill adds a fresh, herbaceous note. You can also add a bit of sliced red onion for a bit of crunch and a hint of sharpness.
For those with a sweet tooth, a dollop of whipped cream and a drizzle of maple syrup are always a hit. The light and airy whipped cream adds a luxurious texture, while the maple syrup brings a deep, sweet flavor. You can also add chopped nuts, such as pecans or walnuts, for an extra crunch.
German pancakes are not only delicious but also quite easy to make. They are a great option for a weekend breakfast or a special brunch with friends and family. The combination of the puffy, oven - baked pancake and the variety of toppings makes them a versatile and crowd - pleasing dish. So, the next time you're looking for something new to serve for breakfast or brunch, give German pancakes a try. You won't be disappointed!
