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German Pancake

Page history last edited by PBworks 16 years, 3 months ago

"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


  • 1 Tbsp butter


  • lemon juice
  • powdered sugar 


  1. Place a dry frying pan in the oven and preheat it to 400°.
  2. In a small bowl, thoroughly combine the ingredients with a whisk.
  3. Place 1-2 Tbsp butter in the hot pan.
  4. When the butter has melted (30 seconds), add the egg mixture to the pan.  Cook for 20 minutes.
  5. 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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