German pancakes have a dramatic presence. When they are baked, their edges puff up to form a tall crispy rim while the base remains flat and tender, almost custardy. I like to think of them as giant popovers with pomp and a whole lot of histrionics. Because every time they see the insides of an oven they balloon up. They form what looks like some kind of geographical structure, presenting itself with a unique character every time you bake.
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