Jennifer Pfister

German Pancake

Breads & Breakfast Foods
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Jennifer Pfister
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Published

Description

Heat oven to 400°F.

In a large bowl, whisk together the eggs, milk, flour, sugar, and salt.

Melt the butter in an ovenproof skillet, preferably a 10-inch cast-iron pan, over medium heat. Using a potholder, remove the skillet from the heat.

Pour the egg mixture into the hot skillet. Carefully transfer the skillet to the oven and bake for 20 minutes, or until the pancake is golden and puffed.

Sift confectioners' sugar over the top and serve immediately.

Source Note

Original page 34. Contributed by Jennifer Pfister.

Ingredients

Structured rows stay easy to scan and print.

  • 6 eggs
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 1 to 2 tablespoons confectioners' sugar, for dusting

Directions

Ordered steps keep the recipe easy to follow.

  1. Heat oven to 400°F.
  2. In a large bowl, whisk together the eggs, milk, flour, sugar, and salt.
  3. Melt the butter in an ovenproof skillet, preferably a 10-inch cast-iron pan, over medium heat. Using a potholder, remove the skillet from the heat.
  4. Pour the egg mixture into the hot skillet. Carefully transfer the skillet to the oven and bake for 20 minutes, or until the pancake is golden and puffed.
  5. Sift confectioners' sugar over the top and serve immediately.