Puffed German Pancake
This is definitely one of my favorite recipes. This recipe comes from The Essential New York Times Cookbook, and appeared in the Times in 1966. It is funny that the dish is called German pancake, and yet none of the German I know have cooked or eaten this before (bearing in mind that I live in Germany)! The pancake looks fantastic with its golden color and tastes light and delicious! It takes less than 30 mins to make the entire dish! We love having it for breakfast, brunch, or dessert! You can also add different kind of berries or apple slices as topping before putting the pan into the oven. Like what I did for breakfast this morning.
What you'll need:
1/2 cup all-purpose flour
1/2 cup whole milk
2 eggs, lightly beaten
Pinch of nutmeg
4 tablespoons (one half stick) of unsalted butter
2 tablespoons confectioners’ sugar
Juice of half a lemon
How it's made:
1. Heat oven to 200 degree (celsius). Combine the flour, milk, eggs, and nutmeg in a bowl. Beat lightly. Leave the batter a little lumpy.
2. Melt the butter in a 12-inch skillet with a heatproof handle. When it is very hot, pour in the batter. Bake for 15 to 20 minutes, until the pancake is golden brown.
3. Sprinkle with the sugar and return briefly to the oven. Sprinkle with lemon juice, and serve with jelly, jam, or marmalade.