For those of you who adore lemon bars, I present its cousin who appears at breakfast in my home… The German Pancake.
The trick here is the pan. You have got to use a cast iron skillet. You can use one big one or two small skillets… this recipe will make either of those.
- 3 Tablespoons Butter
- 2 Eggs
- ½ cup Milk
- ½ cup Flour
- 3 Tablespoon Sugar
- ½ teaspoon Salt
- ½ teaspoon good quality pure Vanilla (optional)
- Plus Lemons and Powdered Sugar for toppings when serving.
- Preheat the oven to 425 degrees.
- Meanwhile, put the butter in the cast iron skillet (and wait for the oven to heat up). Do not try to cheat the system and use some other pan – use a cast iron skillet.
- While you are waiting, start with the batter… But when the oven is ready, put the cast iron skillet in the oven until the butter is melted (you can multi-task, right?).
- For the batter, mix the remaining ingredients in either a bowl with a bit of muscle or in the blender – your pick.
- Once the butter is melted, pull the pan out of the oven and swirl it around a bit so that it coats the inside walls of the cast iron skillet.
- Then, pour the batter in and pop it back in the oven for 18 minutes. While it is cooking, slice up the lemons and get the powdered sugar on deck.
- When the timer goes off, pull it out of the oven and plate it up immediately. Give it a good dousing of lemon juice and then fill up the puddles of lemon liquid with powdered sugar and eat it up.
Some people call it a dutch baby if you make it in a smaller skillet. There are other versions out there with stuff in them, but I am a purist… I like plain vanilla creme brulee and traditional german pancakes. Funny thing about this is that I remember my grandmother making them, but have yet to find them in Germany (and I go to Germany every summer).
One more thing, since you made it this far… Don’t wash your cast iron skillet with dish soap. Really. If there is something stuck on it, sprinkle a few tablespoons of salt and use that as your scouring agent then give it a good rinse in hot water and a light coating of a light oil (light in flavor, like corn oil or canola oil).