GERMAN PANCAKE
Serves 2
Active prep time: 3 minutes
Bake time: 25 minutes
Best if ingredients are at room temperature
Preheated oven 425 F, center rack
You will need a 10-inch cast iron, or another heavy oven-proof skillet
Active prep time: 3 minutes
Bake time: 25 minutes
Best if ingredients are at room temperature
Preheated oven 425 F, center rack
You will need a 10-inch cast iron, or another heavy oven-proof skillet
Author: Homa
Recipe type: Breakfast/Brunch/Dessert
Cuisine: German/Dutch
Ingredients
- Ingredients for the batter:
- 3 large eggs, room temperature (break into a bowl)
- ½ cup all-purpose flour
- ½ cup milk, room temperature (I've used 1% milk)
- 1 TBSP granulated sugar
- Pinch of salt
- Pinch of nutmeg
- Pinch of vanilla powder, or ¼ tsp pure vanilla extract
- 4 TBSP unsalted butter (2 ounces = ¼ cup = ½ stick), cubed, room temperature
- Suggestions for the pancake toppings:
- A dusting of confectioner's (powdered) sugar & fresh squeezed lemon juice (1/2 to 1 fresh lemon)
- Maple syrup
- Fresh fruit & whipped cream
Instructions
- Preheat oven to 425 F, center rack
- Add all the batter ingredients, except butter, to a blender. Blend until smooth and without flour lumps. Stop once and scrape the sides and blend again until light and foamy.
- Add 4 tablespoons butter to a 10-inch cast-iron skillet and place it in the oven.
- As soon as the butter melts, remove the skillet from the oven and pour the prepared batter in the skillet and place it back in the oven (don't stir)
- Bake for about 20 minutes, or until the pancake is puffed up, rich golden brown around the edges and light golden brown in the center. Without opening the oven door, reduce the temperature to 300 and bake for another 3-5 minutes.
- Remove the skillet from the oven; slide a heat-proof spatula under the pancake and along the sides to release it from the skillet.
- Sprinkle the top with confectioner's sugar. Squeeze some fresh lemon juice all over the pancake.
- Fold the two sides of the pancake to meet in the center. Sprinkle with additional powdered sugar and another generous squeeze of the lemon juice.
- Serve hot with a side of extra lemon slices and powdered sugar.
Notes
Easy method of sprinkling confectioner's (powdered) sugar: Fill a clean pepper shaker with powdered sugar and use it to lightly dust desserts.
To season your cast iron skillet: Add a few drops of vegetable oil to the skillet. Use a cloth to rub a very thin layer of oil on the entire surface of the skillet: inside, outside, bottom, the handles. Heat the skillet upside down in a 350 F oven for one hour (place an aluminum foil in the lower rack to catch any possible drops of oil). Let the skillet cool inside the oven.
The recipe for this pancake has been adapted from https://cooking.nytimes.com/
To season your cast iron skillet: Add a few drops of vegetable oil to the skillet. Use a cloth to rub a very thin layer of oil on the entire surface of the skillet: inside, outside, bottom, the handles. Heat the skillet upside down in a 350 F oven for one hour (place an aluminum foil in the lower rack to catch any possible drops of oil). Let the skillet cool inside the oven.
The recipe for this pancake has been adapted from https://cooking.nytimes.com/
Recipe by Persian Mama at https://persianmama.com/german-pancake/