Deutschen pancakes that have been baked are soft, eggy, and custard-like in the middle. It doesn't take long to make the batter, and it puffs up in the oven before deflating.
– 1 ⅓ cups whole milk (320 ml)– 1 ⅓ cups all purpose flour spooned and leveled (165 grams)– 6 large egg– ¼ cup granulated sugar (50 grams)
Ingredient
– 2 teaspoons pure vanilla extract– ¼ teaspoon salt– 5 tablespoons unsalted butter sliced (70 grams)– Optional: confectioners sugar, maple syrup, favorite berries of choice
Direction
Preheat oven to 425ºF (218°C). Pour batter: Blend pancake ingredients without butter. For 15 seconds, blend smooth. To mix batter, blend for a few seconds after scraping blender sides.
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Melt butter: Place cubed butter in a 9x13-inch casserole dish in a preheated oven. Leave it in the oven for 3 minutes to melt the butter.
Assembly and baking: Swirl butter in the casserole dish after baking. Put batter in casserole dish figure-8-style. Bake the pancake until golden and set.
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Let the pancake cool for 10 minutes before slicing and serving. Time to deflate gives it a custardy, crepe-like centre.