German Oven Pancake
This German Oven Pancake is a new take on your average breakfast. Its light, airy crumb and golden-brown edges make for a visually striking dish that is sure to impress anyone seated at your table.
With just a few ingredients and the slightest effort, you can turn out a warm, cozy breakfast that’s as decorative as it is delicious. Its crisped edges and soft center are irresistible.
Top it with your favorite sweet or savory toppings and you have a satisfying, flavorful breakfast that feels special.
German Oven Pancake — Ingredients 【By Luby】
Eggs: Eggs help give the pancake its lofty status, and also provide structure and moisture to keep the pancake soft and fluffy, ensuring it bakes up just right.
Milk: Adding richness and smoothness, milk helps make a tender batter, balancing the richness of the eggs and butter for a creamy mouthfeel.
Flour: For binding the ingredients together in a way that yields fluff, tenderness, and just the right amount of edge crispness, flour is essential.
Buttermilk: Gives your pancakes a ton of flavor while also creating that perfect tanginess.
German Oven Pancake
German Oven Pancake: This German Oven Pancake is a delicious take on the traditional breakfast dish, light, fluffy and tender in the center with crisp edges browned to golden perfection. Absolutely ideal for impressing the members of your family (and visitors) who sit at the table with you, it is a dish with the right balance of simplicity and elegance that makes every morning a special one. We’ll cover some great tips, serving suggestions, and answers to some commonly asked questions to ensure this recipe becomes a hit with every batch you make!
Recipe Tips
Don’t Overmix the Batter
You need to be careful not to overmix the batter when mixing in the ingredients. Overmix, and you’ll get a dense, rubbery texture instead of the light, airy puff you’re chasing. Stir until the flour is barely incorporated, leaving the lumps, so the pancake stays just about as fluffy as possible.
Preheat Your Skillet
To get the best texture, it’s important to preheat the skillet with melted butter before batter goes in. This step produces the beautiful crisp edges that are the hallmark of a German Oven Pancake. A hot skillet also helps to puff up the pancake fast, so that the pancake can have that satisfying rise and nice golden-brown crust.
How To Serve Immediately For Maximum Freshness
A German Oven Pancake, by contrast, is best the moment it emerges from the oven, the edges crisp and the centermost portion soft. As it cools, the pancake will start to collapse, and some of that airy texture will be lost. You’ll want to serve it right out of the oven to fully appreciate the experience.
What Goes with German Oven Pancake
Fresh Fruit Compote
The German Oven Pancake is beautifully complemented by a fresh berry, apple, or pear compote. The bright and tangy flavors complement the lightness of the pancake, giving it a burst of both color and flavor. Serve the compote warm or chilled on the side for added sweetness.
Whipped Cream or Mascarpone
A dolloping of whipped cream or mascarpone cheese adds richness to the pancake’s light texture. This pairing lends a creamy counterbalance to the pancake’s gentle crispness, resulting in a decadent breakfast or brunch recipe. For something playful, serve with a drizzle of honey or maple syrup on top.
Sautéed Sausages or Bacon
For a more savory dish, try serving the German Oven Pancake with sautéed sausages or crispy bacon. The savory flavor makes a wonderful contrast to the sweet, airy pancake. That sweet/savory balance creates a hearty breakfast that pleases both side of the breakfast-loving populace, as well as those in the need of more than just a typical breakfast.
FAQ
Can I prep/make this recipe ahead of time?
This pancake is best served fresh, but you can make the batter ahead of time, covering and refrigerating it a few hours up to the big show. But the texture will be a little different, and the pancake won’t puff so much. For best results, bake immediately after making the batter.
Can I substitute a different type of flour?
Yes! You can also replace all-purpose flour with whole wheat or gluten-free flour if you like. Note that whole wheat flour will make for a denser pancake and that gluten-free flour may change the texture slightly, but these pancakes will remain delicious.
How do I store leftovers?
If you don’t eat all your beans, keep them in an airtight container in the fridge for two days. To reheat, place them on a sheet tray and warmthem in a 350°F (175°C) oven for 5-10 minutes to make them crispy again.
Can the German Oven Pancake be frozen?
Yes, you can freeze the pancake for one month. Cool it all the way down before wrapping it in plastic wrap or foil and sealing it up tight. Bake frozen at 350°F (175°C) for 15-20, or until warmed through.
German Oven Pancake
Ingredients
- 3 large eggs
- 1/2 cup milk
- 1/2 cup all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter melted, divided
Instructions
- Heating the skillet: This step helps to ensure that the skillet is hot enough before baking your dish; Preheat to 450°F (232°C).
- In a medium bowl, whisk together the eggs, milk, 2 tablespoons of the melted butter, sugar and salt until completely combined. Sift in the flour gradually, mixing lightly until the ingredients are barely combined. Note that you should not overmix or the pancake’s light and fluffy texture will be lost.
- Heat a 9- or 11-inch cast-iron skillet in the oven for a minute. Once hot, add the remaining 1 tablespoon of melted butter to the skillet, swirling to coat the bottom evenly.
- Gently pour the batter into the hot skillet. Bake for 12 to 18 minutes, or until the edges are golden brown and start to crisp up.
- Baked, take the skillet from the oven and serve it right away, topped with whatever your heart desires.
