German Pancakes, Dutch Baby, Puff Pancakes, Pop Cake Recipe

Yes, I had to list ALL those names, because they are known by all those names, and likely more, and inevitably, there will be someone having a complete come-apart because "They're not called_____, they're called _____!!"

So... if you're one who isn't familiar with this awesome eggy breakfast souffle, you're in for a treat! They're very simple to make, inexpensive per serving, and super tasty!! My favorite thing is how easy they are to customize. Eat them plain, with powdered sugar or syrup, or with fruit! This is what you'll need for a 9 x 13 dish:

Photo bySarah Wells

Ingredients:

• 6 large eggs
• 1 cups milk
• 1 cup flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1 stick butter (8 Tbl)

Optional Topping Ideas:

• Fruit
• Whipped cream
• Berry syrup
• Slivered almonds
• Powdered sugar
• Nutella
• Peanut Butter
• Lemon Curd

Cut the butter into small pieces and place it in a 9x13 pan. Put the pan in the oven on the second-to-lowest rack and set the oven to preheat at 425°F.

As the oven heats up, blend together eggs, milk, flour, salt, and vanilla in a blender, or whisk by hand until smooth. Once the butter is melted, take the pan out and carefully tilt it to spread the butter evenly across the bottom and slightly up the sides, or use a silicone brush to do so.

Pour the batter into the pan and place it back in the oven. Bake for 15 to 25 minutes, or until the dish is puffed up and golden on top. Since ovens vary, it's important to keep an eye on it. You might also need to remove the top oven rack, as the souffle can rise quite high.

When it's done, take it out of the oven and, if you'd like, dust with powdered sugar. Cut into large portions and add your preferred toppings and enjoy!!

Photo byCarlsbad Cravings