Description
A delightful twist on the classic German pancake, featuring a fluffy texture and sweet-tart raspberry flavor, perfect for breakfast or brunch.
Ingredients
Scale
- 3 large eggs
- 1/2 cup milk
- 1/2 cup all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1 cup raspberries (fresh or frozen)
- 2 tablespoons butter
- Powdered sugar (for serving, optional)
Instructions
- Preheat the oven to 425°F (220°C).
- In a medium mixing bowl, whisk together the eggs, milk, flour, sugar, vanilla extract, and a pinch of salt until smooth.
- In a cast-iron skillet, melt the butter over medium heat. Pour the batter in, tilt to spread evenly, and scatter raspberries on top.
- Bake for 20-25 minutes until puffed and golden brown. Let cool slightly, dust with powdered sugar if desired, and serve warm.
Notes
Serve warm for the best experience. Experiment with different fruits or add lemon zest for a citrusy kick.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg