German Pancake(s)

Written By Emily Murphy

This is really one giant pancake cut into squares. It’s sweet and has enough flavor to be perfectly paired with some good butter and that’s it. I find a lot of recipes from pinterest but I have a disease where I have to tweak every recipe I make. It doesn’t make me to the best baker, but I do make some gooood food because of it. Enjoy!

  • 1 1/2 cups all-purpose flour

  • 1 1/2 cup 2% milk

  • 6 large eggs

  • 1/4 cup granulated sugar

  • 2 teaspoons vanilla extract (I used bourbon vanilla paste from trader joes)

  • 1/2 teaspoon kosher salt

  • 4 tablespoons (1/2 stick) unsalted butter, plus more for serving

  1. Combine all ingredients (minus the butter) in a large bowl and whisk until smooth and combined. Takes a few minutes. It’s OK if you have a few small lumps.

  2. Let the mixture rest at room temperature for 20 minutes. Make sure your oven rack is on the middle rack.

  3. Melt 4 tablespoons of unsalted butter. Transfer to a 9x13-inch baking dish, and tilt to coat the bottom and sides of the dish.

  4. Whisk or blend the batter again for 5 seconds, then pour into the baking dish. Place in the cold oven. Turn the oven on to 375°F. Bake until the pancake is puffed and lightly browned on top, 35 to 40 minutes. It will be bumpy and have big ole’ bubbles. Cut into 8 pieces and serve with more butter.

    My husband likes it with butter and maple syrup. I think it’s perfect with just butter. Could be good with powdered sugar and lemon. Or another fruit.

    Many possibilities for toppings here!

Emily Murphy