Ingredients and Weight:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the eggs, milk, vanilla extract, and melted butter.
- Add the wet ingredients to the dry ingredients and whisk until just combined. Avoid overmixing.
- Pour the batter into a greased 9x13 inch baking dish.
- Sprinkle the blueberries and raspberries over the batter.
- Bake for 20 minutes, or until the pancake is golden brown and cooked through.
Nutritional Information:
Per serving (1/8 of the recipe)
- Calories: 270
- Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 145mg
- Sodium: 210mg
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 20g
- Protein: 10g
Dish Characteristics:
- Fluffy and light pancake
- Sweet and slightly tart from the blueberries and raspberries
- Perfect for breakfast, brunch, or dessert
User Comments:
- "This recipe is a hit at every brunch I make it for!"
- "The perfect balance of sweetness and tartness. I love adding a dollop of whipped cream on top."
- "A delicious and easy-to-make German pancake that I will definitely be making again."
Special Precautions and Tips:
- Do not overmix the batter, as this will result in a tough pancake.
- If you don't have fresh blueberries and raspberries, you can use frozen berries instead.
- Serve the pancake with your favorite toppings, such as syrup, fruit compote, or whipped cream.
