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German Pancakes

Light, fluffy, and beautifully golden, this German Pancake is a simple oven-baked breakfast the whole family will love. Made with Summerhill Goat Milk, eggs, flour, and a touch of vanilla, it bakes up with puffy edges and a soft, buttery center. Serve it warm with powdered sugar, maple syrup, fresh fruit, or your favorite toppings for an easy and delicious morning treat.

 
 

Ingredients

  • 6 large eggs
  • 1 cup Summerhill Goat Milk
  • 2 1/2 tablespoons granulated sugar, optional for a sweeter version
  • 1 cup all-purpose flour
  • 1 pinch salt
  • 1 teaspoon vanilla extract
  • 5 tablespoons unsalted butter

How to Make It

  1. Preheat the oven to 425°F. Place the unsalted butter in a 9×13-inch baking dish and set the dish in the oven while it preheats, allowing the butter to melt.
  2. Add the eggs, Summerhill Goat Milk, sugar, flour, salt, and vanilla extract to a blender. Blend for 2 to 3 minutes, until the batter is smooth and well aerated. This helps create a lighter, fluffier pancake.
  3. Carefully remove the hot baking dish from the oven. Pour the batter directly over the melted butter.
  4. Bake for 22 to 27 minutes, or until the edges are puffed and golden brown.
  5. Serve warm with powdered sugar, maple syrup, butter, fresh berries, or your favorite toppings. Enjoy!

Goat Milk vs. Cow Milk

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