German Pancake
(from largomason’s recipe box)
A traditional 12-inch skillet may be used in place of the nonstick skillet; coat it lightly with vegetable oil spray before using. As an alternative to sugar and lemon juice, serve the pancake with maple syrup or one of our toppings
Source: https://www.americastestkitchen.com/recipes/9640-german-pancake
Ingredients
- 1 3/4 cups (8 3/4 ounces) all-purpose flour
- 1/4 cup sugar
- 1 tablespoon grated lemon zest plus 1 tablespoon juice
- 1/2 teaspoon salt
- ⅛ teaspoon ground nutmeg
- 1 1/2 cups milk
- 6 large eggs
- 1 1/2 teaspoons vanilla extract
- 3 tablespoons unsalted butter
Directions
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Whisk flour, 3 tablespoons sugar, lemon zest, salt, and nutmeg together in large bowl. Whisk milk, eggs, and vanilla together in second bowl. Whisk two-thirds of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth.
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Adjust oven rack to lower-middle position. Melt butter in 12-inch ovensafe nonstick skillet over medium-low heat. Add batter to skillet, immediately transfer to oven, and set oven to 375 degrees. Bake until edges are deep golden brown and center is beginning to brown, 30 to 35 minutes.
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Transfer skillet to wire rack and sprinkle pancake with lemon juice and remaining 1 tablespoon sugar. Gently transfer pancake to cutting board, cut into wedges and serve.