Description
German-inspired Hootenanny Pancake rises from simple ingredients into a crispy, golden treasure. Puffy edges and a custardy center make this skillet sensation a breakfast marvel you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 cup flour
- 6 large eggs
- 1 cup milk (240 milliliters)
- 6 tablespoons butter (85 grams)
Seasonings:
- 1 teaspoon cinnamon
- ½ teaspoon vanilla
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Instructions
- Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius), positioning the rack in the center of the oven.
- Place a full of unsalted butter in a 9 x 13 inch (23 x 33 centimeter) baking dish and allow it to melt in the heating oven, watching carefully to prevent butter from burning.
- Crack 4 large eggs into a mixing bowl and whisk them vigorously until they become light and aerated.
- Pour of whole milk into the whisked eggs, then incorporate salt, ground cinnamon, vanilla extract, and a pinch of ground nutmeg, blending until the mixture becomes uniform and frothy.
- Gradually sift of all-purpose flour into the liquid ingredients, whisking continuously to eliminate any lumps and create a smooth, silky batter.
- Carefully pour the prepared batter directly over the melted butter in the baking dish, ensuring you do not disturb the butter’s distribution.
- Transfer the baking dish to the preheated oven and bake for 23-27 minutes, until the edges turn a deep golden brown and the center becomes firm and slightly puffy.
- Remove from the oven and let the pancake rest for 2-3 minutes to stabilize its structure before cutting into eight equal wedges.
- Serve immediately with pure maple syrup, a dusting of powdered sugar, or alongside fresh seasonal berries.
Notes
- Butter melting magic transforms this simple batter into a stunning breakfast showstopper with minimal effort.
- Traditional German pancake technique creates a dramatic, puffy rise that will impress breakfast guests.
- Use room temperature eggs and milk for smoother batter integration and more consistent rising.
- Cinnamon and nutmeg add warm, cozy flavor notes that complement the buttery, custardy texture.
- Serve immediately after baking to capture the pancake’s impressive height and golden-brown crispy edges.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 290 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 220 mg