German Pancake

Okay, I know what you’re thinking… That this not only looks strange, but it sounds kinda crazy too. (Lemon on a pancake???) And I don’t dispute any of that. It is a little odd. What I can tell you though, is that everyone I know who has tried a German Pancake (even with apprehension) has LOVED it!! Including my picky young daughter. (I swear, I have to stop asking her to try things because now I have to share.) So, if you’re feeling adventurous, give this recipe a try. I’m willing to bet that you will be over the moon about it too. I can assure you; it’s an absolute favorite treat in our family.

Ingredients:

3 eggs (beaten)
3/4 cup flour
1/2 teaspoon salt
1/4 cup milk
1 teaspoon vanilla
1 Tablespoon butter
1/2 cup milk (additional)

Topping Ingredients:

Butter
Powdered sugar
Lemon (cut into slices)

Directions:

First, preheat your oven to 375 degrees. Then, beat the eggs with a mixer for four minutes. Once beaten, add flour, salt, 1/4 cup milk, and vanilla to (now frothy) eggs and mix again with the mixer. Next, add in the additional 1/2 cup milk and 1 tablespoon of melted butter. Last, pour mixture into a well-greased, 10-inch frying pan (one that can go in the oven), and bake for 25 – 30 minutes. The pancake will start to puff up near the end of its cooking time. The edges will grow upwards, and it will often have what appear to be mountain ranges (or one large mountain) in the middle. (These quickly deflate upon cutting, but they’re still fun.) The recipe makes two large servings or four small ones – or if you want to eat the whole thing, I won’t judge.

Pro tip: use a pot holder to cover your pan’s handle, and be sure not to grab the handle with your bare hands, as it will be HOT after coming out of the oven. You probably think this should go without saying, but you’d be surprised how second nature it is to simply grab a handle…

Serving Directions:

This is usually where folks feel that things get weird… To top your pancake (or pancake portion), first, smear a generous amount of butter all over the top and let it melt. Next, sprinkle powdered sugar over your pancake piece (also liberally). Then, squeeze at least a whole lemon slice over the top of everything. Feel free to adjust these topping ingredients “to taste,” but if you don’t immediately love it, my guess is that you need more of each. Enjoy!

PS: This recipe is courtesy of my mother, but I believe she may have gotten it from a restaurant that we use to frequent many years ago, to order this very dish. (If so, thank you, Original Pancake House for sharing!)

🙂