New York Times German Pancake

Name: New York Times German Pancake
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: European, German
Ingredients: 3 large eggs, room temperature; .5 cup all-purpose flour; .5 cup whole milk, room temperature; 1 tablespoon sugar; pinch of nutmeg; pinch of cinnamon; 4 tablespoons unsalted butter

5 steps

Prep:5minCook:25min

From New York Times Cooking.

Updated at: Thu, 17 Aug 2023 07:37:06 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories239.1 kcal (12%)

Total Fat15.8 g (23%)

Carbs16.8 g (6%)

Sugars4.8 g (5%)

Protein7.4 g (15%)

Sodium66.7 mg (3%)

Fiber0.4 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3eggs

large, room temperature

½ cupall-purpose flour

½ cupwhole milk

room temperature

1 tablespoonsugar

ground nutmeg

cinnamon

4 tablespoonsunsalted butter

Instructions

Step 1

Heat oven to 425 degrees F.

Step 2

Combine eggs, flour, milk, sugar and spices in a blender jar and blend until very smooth. Can also mix by hand

Step 3

Add butter to heavy 10-inch skillet and place in oven. When the butter is melted, add batter to the pan. Return the pan to the oven and bake for 20 minutes, until the pancake is puffed and golden.

Step 4

Lower oven temperature to 300 degrees F and bake 5 minutes longer.

Step 5

Remove pancake from the oven, cut into wedges and serve with toppings (syrup, fruit, powdered sugar or cinnamon sugar)