Why This Recipe Works
Our German Pancake achieves its dramatic appearance and contrasting textures thanks to a few test kitchen tricks. First, we mixed up a simple batter containing just the right amounts of eggs, flour, and milk to produce a pancake with crispy yet tender edges and a custardy center. To produce a tall, puffy rim and an even, substantial center, we started the pancake in a cold oven and then turned the oven to 375 degrees. This allowed the center of the pancake to begin to set up before the rim got hot enough to puff up substantially. Finally, we put fruit and other ingredients on as a topping rather than baking them into the pancake. Without fruit to weigh things down, the pancake puffed dramatically and its texture remained delicate and uniform.