Baked German Pancake
Ingredients
For the Pan:
- 2 to 4 tablespoons butter
Pancake:
- 6 large eggs
- 1 cup milk
- ½ teaspoon vanilla extract
- 1 cup (142 g) all-purpose or white whole wheat flour
- ¼ teaspoon salt
Syrup:
- 1 cup (212 g) granulated sugar
- ½ cup buttermilk
- ½ cup (113 g) salted butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
Instructions
- For the pancake: preheat the oven to 425 degrees F. Put the butter in a glass 9X13-inch baking dish and pop the pan in the oven while it preheats (if it's taking a while to mix up the batter, keep an eye on the dish so the butter doesn't burn; take it out when the butter is melted). Swirl the melted butter to coat the bottom of the 9X13-inch pan and set aside.
- Combine all the pancake ingredients in a blender and process until smooth and well-combined, 20-30 seconds.
- Pour the batter into the prepared pan and immediately return to the oven. Bake for 20 minutes until the pancake is puffy and lightly browned on the bottom and edges.
- Serve immediately with jam, butter syrup, maple syrup or whatever else your heart desires.
- For the syrup: in a larger than you think saucepan (it will foam and triple in volume at the end), combine the sugar, buttermilk and butter and bring to a boil, stirring often. Reduce the heat and simmer for 5-7 minutes. Off the heat, stir in the vanilla and baking soda until well-combined. Serve warm over pancakes. For an extra caramelly version, add the baking soda at the beginning with the buttermilk.
Notes
Oven Temp: the original recipe had a temperature of 400 degrees F. If that's worked for you, continue to use it! The last couple of years I've set the oven to 425 degrees F - the pancake puffs better and the edges are especially golden and yummy.