Baked German Pancake

Baked German Pancake puts to 4 tablespoons butter, eggs and milk at the center of a breakfast recipe and finishes in about 45 minutes, enough for 6 Servings.

• Yield 6 Servings
• Ready in 45 minutes
• Prep 15 minutes
• Cook 30 minutes

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

1. 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.
2. Combine all the pancake ingredients in a blender and process until smooth and well-combined, 20-30 seconds.
3. 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.
4. Serve immediately with jam, butter syrup, maple syrup or whatever else your heart desires.
5. 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.

Give it a minute off the heat, then serve it while it is still hot.