German pancake with fresh berries
2 large egg(s), at room temperature
2 Tbsp, granulated variety
⅛ tsp, or to taste
Powdered sugar (confectioner's)
2 cup(s), (blueberries, raspberries, or sliced strawberries)
- Preheat the oven to 425°F.
- Whisk together the eggs, flour, granulated sugar, and salt in a medium bowl until smooth; gradually whisk in the milk.
- Melt the butter in a 10-inch ovenproof skillet over medium-high heat; swirl to coat the pan. Pour the batter into the skillet and cook without stirring 1 minute. Place in the oven and bake until puffed and golden, about 15 minutes.
- Dust with the confectioners’ sugar. Cut into wedges and serve at once with the berries. The pancake should be served immediately after being taken out of the oven or it will sink like a soufflé. Yields 1⁄4 of pancake and 1⁄2 cup berries per serving.