German Pancakes

German Pancakes

My love for food definitely came from my mom’s cooking. She always tried to get us to eat new things, but as kids we were the pickiest eaters (ugh, what a waste)! But there was one breakfast dish (or sometime dinner) that we would gobble down every time, and that was mom’s German Pancakes. I don’t think they are really German, nor this “her recipe” per se, but this meal always makes me happy and fills me with the childhood nostalgia that only a cozy sweet dish like this can. Sweet and savory, the lemon and powdered sugar are the perfect compliments to one another - and kids and adults will LOVE this fun puffed up dish.

This dish requires a round (suggested, square will work too) Pyrex pie dish or cast iron, oven-proof skillet: 9” in diameter and 1-1/4 inches deep. It’s best if you have at least 2 of them because these babies need to be eaten as soon as they pop out of the oven!

Servings: 2

Ingredients:

• 3 eggs

• 1/2 cup flour

• 1/2 cup milk

• 1/4 teaspoon salt

• 3 Tablespoon melted butter

• lemon slices

• powdered sugar

Preheat the oven to 400-425 degrees. Generously grease 2 pie dishes with butter, bottom and sides. *This is important - you will need to preheat the pans in the oven for 3-5 minutes (if you miss this step, your Germans will not rise and puff up the way you want them to!). In an easy-to-pour container, whisk together the melted butter with the eggs, then whisk in the flour. Next add in the milk and salt and whisk until smooth.

Once the pans are done preheating (don’t let them preheat longer than 5 minutes because the butter will start to burn), pour half of the mix in each dish and pop them back in the oven and cook for 15-20 minutes. Take them out as soon as the middle is cooked through and before the edges turn too brown.

Serve immediately with sliced lemons and powdered sugar. Enjoy!

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