For this traditional German pancake, the
batter is poured into melted butter in a skillet, then placed
in the oven to bake until puffed and golden and served with powdered
sugar and a drizzle of fresh lemon juice.
German Pancake
4 large eggs, well beaten
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 cup milk
2 tablespoons butter
Additional butter
Powdered sugar
Fresh squeezed lemon juice
Preheat oven to 400°F (205°C).
Sift together flour and salt. Add alternately
with milk to beaten eggs a
little at a time while beating briskly.
Melt butter in 10-inch cast iron skillet,
tilting skillet to coat sides well. Pour in batter and place
in preheated oven.
Bake for 20 to 25 minutes reducing heat
to 350°F (175°C) after 10 minutes. Pancake is done when
it is puffed up high above the sides of the pan and has turned
golden brown.
Slide pancake onto plate, butter, sprinkle
generously with powdered sugar and drizzle lemon juice over the
sugar.
Makes 2 to 3 servings.
Note: The pancake will fall quickly and will be quite heavy.
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