"German" Pancake
This delightful concoction has become my standard Saturday morning breakfast and I can barely imagine life without it. It comes, along with its designation, from Mom who first made it for me in a larger verison. The provenance is more likely Belgium than Germany but that is only a surmise.
I make my German pancakes in a 9" Calphalon frying pan which fits into my small oven; often I make two at once, each in a separate pan. The scret to a pancake which does not stick to the pan is not a seasoned pan but heating the pan in the 400° oven before adding the butter!
It takes a lot of powdered sugar to balance the tartness of the lemon!
- 1/4 cup flour
- 1/8 tsp feshly-ground nutmeg
- 1 jumbo egg
- 1/4 cup milk
- lemon juice
- powdered sugar
- Place a dry frying pan in the oven and preheat it to 400°.
- In a small bowl, thoroughly combine the ingredients with a whisk.
- Place 1-2 Tbsp butter in the hot pan.
- When the butter has melted (30 seconds), add the egg mixture to the pan. Cook for 20 minutes.
- Place the pancake on a hot plate and pour over it the juice of 1/3 of a lemon. Serve with a shaker of confectioner's sugar.
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