Puffy German Pancake
A light, fluffy German pancake with a golden crust, perfect for breakfast or brunch. Its airy texture and subtle sweetness appeal to all ages and tastes.
Ingredients
Instructions
- Preheat the oven and heat the margarine in a 10-inch ovenproof skillet to 400°F (200°C).
- Combine eggs, salt, flour, sugar, and milk in a bowl and beat for 2 minutes until smooth.
- Pour the batter into the hot skillet with melted margarine.
- Bake for 20 to 25 minutes until the batter has climbed up the sides of the skillet, edges are brown and puffy.
- Cut into wedges and serve with butter, powdered sugar, lemon juice, or syrup.
Tips & Substitutions
For a lighter pancake, ensure your eggs are at room temperature before mixing. You can substitute the margarine with butter for a richer flavor, or use a Non-Cholesterol Egg Substitute for a healthier option. If you want to add flavor, consider mixing in vanilla extract or cinnamon into the batter. Make sure to whisk the ingredients until smooth to achieve the best rise while baking.
Serving Suggestions
This puffy German pancake is best enjoyed fresh out of the oven. Serve it with butter, powdered sugar, lemon juice, or syrup for a classic touch. For a twist, try pairing it with fresh fruits or a scoop of Ice Cream Icing for a delightful dessert. It also makes a great brunch dish alongside crispy bacon or seasonal fruit salads.
Storage & Reheating
To store leftovers, let the pancake cool completely before placing it in an airtight container. It can be kept in the refrigerator for up to 2 days. For reheating, place slices in a preheated oven at 350°F (175°C) for about 5-10 minutes until warmed through. Alternatively, you can microwave it for 20-30 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Puffy German Pancake contains roughly 517 calories, with 4g protein, 47g carbohydrates, and 36g fat. It is a good source of calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 2159mg per serving (94% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser pancake. To maintain fluffiness, consider mixing half whole wheat and half all-purpose flour. This way, you can enjoy a healthier version without sacrificing too much on texture.
What can I do if my pancake doesn't puff up?
If your pancake doesn't puff up, ensure that your oven is fully preheated and that the margarine is hot before adding the batter. Also, avoid opening the oven door while baking, as this can cause it to deflate. Lastly, ensure your batter is mixed well and has no lumps, as this can affect the rise.
Can I make this pancake ahead of time?
While this pancake is best served fresh, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just remember to give it a good stir before pouring it into the skillet. However, baking it right before serving will give you the best texture and puffiness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).