"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.