German Pancakes

Method

1. 1

   Heat the oven

   Heat the oven to 220°C (200°C fan) with a 25 cm ovenproof frying pan or baking dish inside for 10 minutes, until the pan is thoroughly hot.

2. 2

   Make the batter

   Whisk the eggs, milk, flour, caster sugar, vanilla and salt in a bowl for about 1 minute, until smooth and free of lumps.

3. 3

   Melt the butter

   Using oven gloves, take out the hot pan and add the butter; swirl for about 30 seconds, until melted and bubbling.

4. 4

   Add the batter

   Pour the batter into the hot, buttered pan straight away, until it spreads evenly across the base.

5. 5

   Bake

   Bake at 220°C (200°C fan) for 18 to 22 minutes without opening the oven, until puffed and golden at the edges and set in the centre.

6. 6

   Finish and serve

   Dust with icing sugar and serve warm with lemon wedges within 2 minutes, while the edges are crisp; the pancake will settle as it cools.

Tips

• Whisk the batter before taking the hot pan from the oven so it is ready to pour.
• Use oven gloves when handling the pan, and keep the oven door shut while the pancake bakes.

Swaps

• Use a 25 cm ovenproof baking dish instead of a frying pan.
• Squeeze lemon juice over each portion instead of serving lemon wedges.

Storing

Best eaten straight away. Refrigerate leftovers in a covered container for up to 2 days; the edges will soften. Reheat in a 180°C oven for 5 to 8 minutes, until hot.