Baked German Pancake 

A German baked pancake, also known as a Dutch baby, is a delightful breakfast or brunch dish that combines the fluffiness of a soufflé with the heartiness of a pancake. This oven-baked treat is made with simple ingredients and requires minimal preparation. The batter is blended together and poured into a hot, buttered pan, resulting in a puffed, golden-brown pancake that deflates slightly upon cooling, creating a tender, custard-like center. It's perfect for serving a crowd and can be topped with powdered sugar, fresh berries, maple syrup, or any of your favorite toppings.

🧾 Ingredients

• 6 large eggs

• 1 cup (240 ml) milk

• 1 cup (125 g) all-purpose flour

• 1 pinch of salt

• 1 teaspoon vanilla extract

• 5 tablespoons (70 g) unsalted butter

👩‍🍳 Directions

1. Preheat the oven: Set your oven to 425°F (220°C).

2. Prepare the pan: Place the unsalted butter in a 9×13-inch (23×33 cm) baking pan and put it in the oven to melt as it preheats.

3. Blend the batter: In a blender, combine the eggs, milk, flour, salt, and vanilla extract. Blend until the mixture is smooth.

4. Pour the batter: Once the butter has melted, carefully remove the pan from the oven. Pour the batter into the hot pan over the melted butter.

5. Bake: Return the pan to the oven and bake for 22-27 minutes, or until the edges are golden brown and the pancake has puffed up.
   
   

6. Serve: Remove from the oven and serve immediately. Top with powdered sugar, maple syrup, fresh berries, or any toppings of your choice.

🥗 Nutritional Information (per serving, based on 8 servings)

• Calories: Approximately 180 kcal

• Protein: 10 g

• Carbohydrates: 15 g

• Fat: 10 g

• Fiber: 1 g

• Sugar: 5 g