Description
German hootenanny pancake blends crispy edges with a custardy center, creating a rustic breakfast marvel. Simple ingredients and quick preparation make this skillet-baked delight perfect for weekend morning gatherings you’ll savor with family.
Ingredients
Scale
- 6 large eggs
- 1 cup (240 milliliters / 8 fluid oz) milk
- 1 cup (125 grams) flour
- 6 tbsps (85 grams) butter
- 1 tsp cinnamon
- ½ tsp vanilla
- ¼ tsp nutmeg
- ¼ tsp salt
Instructions
- Preparation: Calibrate oven to 425°F (218°C) with rack centered, creating optimal heat circulation for the delicate pancake.
- Butter Infusion: Melt unsalted butter in a 9×13 inch baking dish inside the warming oven, monitoring closely to prevent scorching and ensure even coating.
- Egg Transformation: Whisk eggs energetically until they become light and voluminous, creating a smooth foundation for the batter.
- Flavor Fusion: Integrate whole milk, salt, cinnamon, vanilla extract, and nutmeg into the egg mixture, whisking until the blend achieves a uniform, frothy consistency.
- Batter Crafting: Sift all-purpose flour into the liquid ingredients, stirring continuously to eliminate potential lumps and generate a silky-smooth texture.
- Butter Bath: Gently cascade the prepared batter over the melted butter, maintaining the butter’s strategic distribution across the baking dish.
- Oven Metamorphosis: Bake for 23-27 minutes until edges transform into a rich golden brown and the center becomes firm with a subtle puffiness.
- Serving Ritual: Allow the pancake to rest for 2-3 minutes, then slice into eight elegant wedges and embellish with maple syrup, powdered sugar, or seasonal berries.
Notes
- Butter Precision: Watch the butter carefully while melting to prevent burning, as it can quickly turn from golden to bitter.
- Egg Whisking Technique: Vigorously whisk eggs until they become light and aerated, creating a fluffy base for the pancake’s texture.
- Smooth Batter Secret: Gradually sift flour and whisk continuously to eliminate lumps, ensuring a silky-smooth final consistency.
- Baking Time Critical: Monitor the pancake closely during the 23-27 minute baking window to achieve the perfect golden-brown edges and puffy center.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 155
- Sugar: 1 g
- Sodium: 80 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 150 mg