1/1 Photo of Super Puffy German Pancake
This is a family special I grew up with my mom making almost every saturday. It puffs beautifully and looks so complicated, but I've found (with my own family) it's easier than any other breakfast I can make, besides cereal. It impresses guests like you wouldn't believe. My husband still brags about how his wife is such the gourmet...no one needs to know how easy it really is <wink wink hint nudge>
My Private Note
Units: US | Metric
- 1Preheat oven to 425.
- 2While oven is heating, pour all the milk into blender, and set on the lowest speed. Just let it run, the more bubbles the milk has, the puffier the pancake will be.
- 3When oven is hot, put butter in large cast iron skillet and set into the oven, until the butter is bubbly in the pan.
- 4Crack eggs in a separate cup, and pour one at a time into blender (while it's still blending).
- 5Pour in the flour and the vanilla (if desired) and once it's mixed, pour immediately into hot cast iron skillet.
- 6Cook for 20 minutes.
- 7Now we're high altitude at 5000ft -- so if your lower, you may need to cook it longer. Just watch it, and when the edges are browned and it's all puffy, your ready to roll.
- 8Eat it just like any pancake, or some I know like it with lemon juice and powdered sugar. But either way, you'll love it! =D.
- 9Note: If you want to show it off, you'll have to make sure you have an audience as soon as it comes out of the oven, because it begins to collapse as it cools. It will keep some of its shape, but the real 'pow' is first thing out of the oven.
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Nutritional Facts for Super Puffy German Pancake
Serving Size: 1 (150 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 275.2
- Calories from Fat 117
- Total Fat 13.0 g
- Saturated Fat 6.6 g
- Cholesterol 209.8 mg
- Sodium 152.2 mg
- Total Carbohydrate 27.0 g
- Dietary Fiber 0.8 g
- Sugars 0.2 g
- Protein 11.5 g