Homemade German Puffy Pancake Batter Recipe
A fluffy eggy pancake topped with fresh fruit and whipped cream.
Equipment
- Blender
- 9 x 13 pan or round pan or 10" skillet
Ingredients
- 1 Cup Flour
- 6 Eggs Room Temperature
- 1 Cup Warm milk
- 1/4 tsp vanilla
- 5 tbsp butter
- 1/4 tsp Cinnamon
- 1 zest of orange
- 1 banana sliced
- 1/2 Cup Raspberries
- 1/2 Cup Blueberries
- 1/2 Cup Sliced strawberries
- 1 Lemon sliced (Optional)
- 1 Cup Whipped cream mixed with 1 tsp vanilla 1/4 C Sugar
- Maple Syrup
Instructions
- Preheat oven to 450° F. Note: it is very important that you preheat your oven. Place oven rack on the middle rack of your oven. Place a large, heavy cast iron (usually 10″) in the oven until hot or 9 X 13 baking pan or round pan with the butter in it.
- While pan is heating and butter is melting, prepare your batter. In a large bowl or blender, beat the eggs until light and frothy; add milk, flour, vanilla extract, cinnamon and orange zest; beat for 5 minutes more. The batter will be thin, but very smooth and creamy.
- Pour the prepared batter into the hot skillet, all at once, and immediately return the skillet to the oven.
- Bake approximately 20 – 25 minutes or until puffed and golden brown (bake until the pancake puffs up around the edges) – it may puff irregularly in the center. The timing will also depend on the size of your pan or skillet.
- Carefully remove the pancake from the oven and serve immediately. Once out of the oven, the pancake will begin to deflate.
- Serve with sliced lemons and powdered sugar for traditional style. Or serve with all kinds of fresh fruit, whipped cream and maple syrup.