German Pancakes

Also known as a “Dutch baby,” this kind of pancake is baked, not griddled, and it uses a batter that’s quite eggy and much like a popover batter. The texture is different, too. In the oven, it will climb up the sides of the pan and form a sort of bowl shape. The classic way to eat a German pancake is to sprinkle powdered sugar and squeeze fresh lemon juice over it. Then you tear off pieces and eat it with your fingers. It’s not the pancake you grew up with, but it is very good and even elegant.

  • 3 eggs
  • 3/4 cup milk
  • 3/4 cup self-rising flour
  • 1 1/2 Tbs. sugar
  • 2 Tbs. butter
  • Powdered sugar
  • Lemon wedges

Preheat oven and seasoned black iron skillet (about 10-inch size) to 450 degrees.

1. The recipe works better if you get the eggs and the milk up to cool room temperature first. Whisk the eggs and the milk in a microwave-proof bowl and microwave on 50 percent power for one minute.

2. Blend in the flour and sugar and whisk until all the lumps are gone. (Note: this is different from the way you make regular pancake batter.)

3. Remove the preheated skillet from the oven (use a potholder, of course) and swirl the butter around in it to coat not only the bottom but the sides.

4. Add all the batter and put the skillet back into the oven. Bake at 450 degrees for about 20 minutes. The batter will move up the edges of the pan and then brown lightly.

Serve with sprinkled powdered sugar and lemon juice, and slice or tear into bite-size pieces.

Serves two to four.

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