Lemon German Pancake

Lemon German Pancake

I first stumbled upon a recipe for German Pancakes in Family Circle magazine.  It looked like a fun breakfast item, so we tried it... and loved it!  Over the years, I have adapted the recipe for a slightly better taste and I hope that you will try and enjoy it.

Preheat the oven to 400F, and make sure the oven rack is in the middle and has plenty of space for the pancake to rise.

Whip together (I use a handblender to make a very smooth batter):

• 7 Eggs
• 1 C Milk
• 1/2 C Sugar
• 1/2 Tsp Salt
• 1/2 Tsp Grated Lemon Rind

Add the flour and blend just until smooth.

•  1 C Bread Flour (use the higher protein flour for a better rise, AP can be substituted)

Heat a 12" oven-proof frying pan on the stove top.  I use my cast iron skillet for this, and it works great!!  When the pan is hot, remove from the heat and add 2 Tbs of butter.  Once melted, pour the batter into the pan and transfer immediately to the oven. 



Cook for about 20 minutes, until the pancake is puffed and golden.

We cut the pancake at our breakfast table, sprinkle with powdered sugar, and serve with fresh berries.  Our favorites are blackberries, raspberries, or sliced strawberries.