Easy 30-Minute German Pancakes with Monroe Bacon
One big oven pancake that puffs up tall and golden in the oven, then falls back down as it cools into a tender, custardy middle with crispy, buttery edges. Cut it into squares, dust it with powdered sugar and serve it with crispy Monroe Hickory or Applewood Smoked Bacon. Just a blender, a 9x13 glass baking dish and about 30 minutes.
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 6
Ingredients
Instructions
Put the empty 9x13 glass baking dish in the oven and heat the oven to 400°F.
Slice the butter so it melts faster. When the oven gets close to 400°F (around 360°F), add the butter to the hot dish. Don’t put the butter in at the start, or it will brown and burn before the batter goes in.
While the butter melts, add the eggs, flour, milk, salt and vanilla to a blender and blend until smooth.
As soon as the butter is completely melted, before it starts to brown, take the dish out and set it on the stovetop or a dry towel (never a wet or cold surface, since hot glass can crack). Pour the batter right into the melted butter. Do not stir.
Put the dish back in the oven and turn the oven up to 420°F. That browns the butter on top just right for a golden crust. Bake 18 to 20 minutes, until it rises high on the edges and the edges and corners are golden brown.
While it bakes, fry the bacon in your favorite skillet until it’s as crispy as you like it.
Take the pancake out and let it rest a few minutes. It comes out big and puffy, then falls back down as the steam escapes, leaving a tender, custardy middle and crisp edges. That’s normal.
Cut into squares, sprinkle with powdered sugar and serve with the bacon on the side.
Keep the oven door closed while it bakes. Opening it early lets the heat out and it won’t puff as high. If you want everyone to see the big puff, bring it to the table right away, because it starts falling within a few minutes.
