Does a German Pancake rise better if eggs are cold from fridge instead of room temp?
I've made the recipe numerous times and the pancake came out beautifully fluffy and light. Last two times it did rise, but as soon as I took it out, it deflated and became too dense and eggie. The one difference is I've started keeping my eggs out at room temp. because I go through them so fast, and have little room in my fridge. Thoughts?
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