German Pancakes

How brilliant is it to bake pancakes in the oven so you can crawl back into bed until they're ready instead of having to stand over a stove and flip them? Germans are awesome.


These are significantly eggier than regular pancakes, more like thick crepes. It's fun to watch them get all puffy in the oven.

German Pancakes
from Smitten Kitchen

Yields 2 9-inch pancakes (feeds two, generously)

4 eggs
1 tablespoon sugar
1/2 teaspoon salt
2/3 cup all-purpose flour
2/3 cup whole milk
2 tablespoons soft butter

Heat oven to 375°F. Butter two 9-inch round cake pans well. (As in, 1 tablespoon per pan.) Blend eggs at low speed in blender until they become light yellow. Increase speed to low-medium, remove cover and add remaining ingredients; process until smooth. Pour into buttered pans and bake 20 minutes; then reduce heat to 325°F and bake 10 minutes.

Traditionally, these are served with lemon slices, powdered sugar, and butter, but I like them piled with fresh or stewed seasonal fruit, and most others seem to prefer maple syrup.