Delicious German Pancake

German pancake (also called a Dutch baby, Bismarck, or German oven pancake) is the breakfast magic trick of the home kitchen. Four ingredients (flour, milk, eggs, and a pinch of nutmeg) get whisked into a thin batter, then poured into a screaming-hot pan of melted butter. Twenty minutes later, a billowing, golden-brown pancake the size of the pan rises out of the oven before deflating dramatically into a custardy, soft-centered breakfast.

The trick is steam. The high oven heat (425°F (220°C)) flashes the milk and egg moisture into steam, which forces the pancake up into those dramatic curved walls. The browned butter in the bottom of the pan crisps the edges into something between a crêpe and a popover.

Lemon juice and powdered sugar are the traditional finish. The acid cuts through the eggy richness and the sugar makes the lemon hit. Serve immediately while it’s still puffed.

Pro Tips

• Bring the eggs and milk to room temperature before mixing. Cold ingredients prevent the batter from puffing properly.
• Preheat the pan with the butter inside the oven. The butter should be foaming hot when the batter goes in.
• Don’t open the oven during baking. The temperature drop deflates the pancake before it sets.
• Use a glass pie pan or cast-iron skillet. Both hold heat well; thin metal pans don’t generate enough steam.

Variations

• Top with sliced apples sautéed in butter and cinnamon for an apple Dutch baby.
• Serve with fresh berries and maple syrup for a brunch presentation.
• Add 1 teaspoon of vanilla and 2 tablespoons of sugar to the batter for a sweeter, dessert-leaning version.