Baked German Pancake 

This Baked German Pancake, also known as a Dutch Baby Pancake, is a delightful and impressive dish perfect for breakfast or brunch. With just five simple ingredients, this oven-baked pancake puffs up beautifully, creating a light and fluffy texture. It's an effortless way to serve a crowd-pleasing treat without the need for flipping individual pancakes.

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). Place a 9×13-inch baking pan in the oven to heat as it preheats.

2. Melt the Butter:
   Once the oven has reached the desired temperature, carefully remove the hot baking pan. Add the unsalted butter to the pan and return it to the oven for 2–3 minutes until the butter is melted.

3. Prepare the Batter:
   In a blender, combine the eggs, milk, all-purpose flour, salt, and vanilla extract. Blend until smooth and well combined.

4. Bake the Pancake:
   Pour the prepared batter into the hot baking pan over the melted butter. Bake in the preheated oven for 22–27 minutes, or until the edges are golden brown and the pancake has puffed up.

5. Serve Immediately:
   Remove the pancake from the oven. Serve immediately with your choice of toppings such as powdered sugar, maple syrup, fresh berries, or whipped cream.

Nutritional Information (per serving)

• Calories: Approximately 180 kcal

• Protein: 6 g

• Carbohydrates: 20 g

• Fat: 9 g

• Saturated Fat: 5 g

• Cholesterol: 140 mg

• Sodium: 80 mg

• Potassium: 100 mg

• Fiber: 0 g

• Sugar: 5 g