Wednesday, February 2, 2011

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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