Easy German Pancakes

Pour a thin batter into a screaming-hot buttered pan and something close to magic happens in the oven: it billows up the sides into a puffy, golden bowl. This is the German pancake, cousin to the Dutch baby, and it is far easier than its dramatic looks suggest.

The batter is almost embarrassingly simple, just flour, milk, eggs, and butter whisked smooth. Three eggs to half a cup of flour is what makes the inside set up custardy and rich rather than bready.

A hot pan is the one rule you cannot skip. The butter and pan need to be hot when the batter hits, since that blast of steam is what drives the dramatic rise and crisps the edges.

It puffs in the oven and sinks the moment it comes out, so get everyone to the table first. A shower of powdered sugar and a spoonful of jam over the warm, eggy center is the classic finish.

For an autumn version, saute apple slices in butter until they soften, then pour the batter right over them before baking.

Chef Tips

• Get the pan and butter genuinely hot before the batter goes in; a cool pan means a flat, sad pancake.
• Blend or whisk the batter until truly smooth so it puffs evenly without lumps.
• Resist opening the oven while it bakes, since the rush of cool air can collapse the rise.
• Serve straight from the oven, as the puff deflates fast once it cools.

Variations

• Saute apple slices in butter and bake them right into the batter.
• Squeeze fresh lemon over the top along with the powdered sugar for a bright finish.
• Top with fresh berries and a drizzle of maple syrup instead of jam.