German Pancake

German Pancake
Christopher Baker
Serves 4
preparation
10
minutes
cooking
25
minutes

Ingredients

3
large eggs
1/2
cup
all-purpose flour
1/2
cup
milk, preferably whole
1/4
teaspoon
kosher salt
1/2
teaspoon
vanilla extract
2
tablespoons
unsalted butter
2
tablespoons
fresh lemon juice (optional)
1/2
cup
fruit jam (optional)
2
tablespoons
confectioners' sugar

Directions

  1. Heat oven to 400° F. In a large bowl, whisk the eggs to combine. Add the flour and whisk until smooth. Add the milk, salt, and vanilla and mix until incorporated; set aside.
  2. Add the butter to a large cast-iron skillet and transfer to oven until the butter melts. Remove from oven and quickly pour the batter into the hot skillet. Return to oven and bake until the pancake is puffed and golden, about 15 minutes.
  3. Drizzle the lemon juice (if using) over the pancake. Spread the jam (if using) evenly over the top. Sprinkle with the confectioners' sugar.

 

 

April 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 47 %
  • Fat 41 g
  • Sat Fat 21 g
  • Cholesterol 708 mg
  • Sodium 291 mg
  • Carbohydrate 71 g
  • Fiber 2 g
  • Sugar 23 g
  • Protein 30 g
What does this mean? See Nutrition 101.