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Berry Compote German Pancake

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Brunch
Cuisine German
Servings 4

Equipment

  • Ovenproof skillet or cast-iron pan 10-inch
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Spatula

Ingredients
  

For the Pancake

  • 3 large eggs
  • 3/4 cup whole milk
  • 3/4 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter

For the Berry Compote

  • 1 cup mixed berries strawberries, blueberries, raspberries, or blackberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch optional, for thickening
  • 2 tablespoons water

Instructions
 

Preheat the Oven

  1. Set your oven to 425°F (220°C). Place the skillet in the oven while it preheats.

Prepare the Batter

  1. In a mixing bowl, whisk together the eggs, milk, flour, sugar, vanilla extract, and salt until smooth. Let the batter rest for about 5 minutes.
    flour and milk, three egg yolks, and a sprinkle of sugar

Melt the Butter

  1. Carefully remove the hot skillet from the oven, add the butter, and swirl to coat the pan evenly.

Bake the Pancake

  1. Pour the batter into the hot skillet and immediately return it to the oven. Bake for about 18-20 minutes until the pancake is golden brown and puffy.

Make the Berry Compote

  1. While the pancake bakes, combine the mixed berries, sugar, lemon juice, and water in a small saucepan over medium heat. If using cornstarch, mix it with a bit of water before adding it to the berries. Simmer for 5-7 minutes until the berries soften and the sauce thickens.
    raspberries and blueberries and two tablespoons of sugar simmering in water

Serve

  1. Once the pancake is done, remove it from the oven and top it with the warm berry compote. Dust with powdered sugar if desired and serve immediately.