If you want to wow your family, friends, (and yourself) – you need to try this German pancake!  My good friend Carolann shared this recipe with me a few years ago – passed down from her Aunt Mimi.  I like to make this when I want a quick, “fancy” breakfast – it’s both fun and delicious!  It’s more like an elegant “crepe” than a pancake actually – it’s light, and fluffy, and amazing when topped with a little butter and fresh squeezed lemon juice, maple syrup, and of course, sprinkled with powdered sugar!  I served it this Easter morning, alongside some fresh strawberries, and it was a hit!

Essential to making this recipe, is a cast iron skillet.  This needs to be pre-heated in the oven, before the batter is added to the pan.

Recipe:  (Serves 4)

3 large eggs
1/3 c whole milk
1/3 c heavy cream
2 Tbsp sugar
1/4 tsp salt
1/2 tsp vanilla
1/2 c flour
1 Tbsp butter

Garnish:  butter, fresh squeezed lemon juice, maple syrup, powdered sugar.

Preheat oven to 475 degrees.

Beat eggs with a whisk until frothy.

Add milk, cream, sugar, salt, and vanilla.  Whisk together.  Add flour, and whisk again til bubbly.

LET THIS REST FOR 10 MIN.

Preheat your pan in the oven.  Remove after 10 min, and place pan on stovetop.  This will be VERY hot, so use caution!  Add 1 tbsp butter, which will melt immediately.

Whisk batter one more time, then pour into pan.  Incorporating air into the batter is what will ensure the rise!  Return the pan to the oven, and bake for about 10 – 14 min.

The batter will magically RISE UP in the pan!!

You want to see browned edges, and light brown over the top of the pancake.  Remove from the oven. Know that the pancake will “deflate” as it cools – this is normal.  Top immediately with some melted butter, and fresh squeezed lemon juice.  Sprinkle with powdered sugar.

At this point you can remove the entire pancake to a serving platter (this will help to stop the baking process, since the pan is still very hot).  You can leave it in the pan if you prefer, and serve it from there.  Slice into quarters, and serve with a drizzle of maple syrup, and fresh berries.