I’m on holidays this week again. It’s just me and the girls though, and I thought I should make them a little treat before I broke the news to them that the barn stall clean-out they did yesterday wasn’t up to standards and they needed to go back and shovel them out some more.
This is something that I had clipped out of a magazine years ago and made for guests. I wish I knew which magazine, but I did find an exact copy of the recipe here on AllRecipes. I halved it to make a smaller version for the girls and I – this size fits perfectly in a cast iron skillet. To make a larger version, just double the recipe exactly and bake it in a 9×13″ pan.
We like it served with maple syrup and powdered sugar and strawberry jam, but I’ve also served it in the past with sautéed apples and raisins. I’ve read the Germans just stick to fresh squeezed lemon juice and powdered sugar. Any way you like it, it’s a bit of a sweet treat. It’s somewhere between a pancake and a soufflé and nice and airy. I think four hungry adults could possibly eat 2 large pans of this – so you may want to double the doubled recipe if you are feeding guests.
German Pancake (serves 2 adults)
- 3 eggs
- 1/2 cup milk
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1 tbsp butter
Preheat oven to 400F. Place the eggs, milk, flour and salt in a blender; cover and process until smooth (I just used an immersion blender – less clean-up. You can also just whisk it all together until smooth). Add butter to the skillet and heat in oven for a few minutes until melted, then swirl around to coat the skillet. Add the batter and bake for 20 minutes.