German Baked Pancake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
3 large eggs 3/4 cup unbleached white flour 3/4 cup milk 1/2 teaspoon salt1/2 teaspoon vanilla or lemon extract1 1/2 tablespoons butter
1. Preheat oven to 450º.
2. Beat together eggs, flour, milk, salt, extract. When very smooth, set aside while you melt the butter in a 12-inch heavy cast-iron skillet.
3. When skillet is quite hot, pour in batter and (using potholders) put skillet in oven.
4. Bake for 15 minutes at 450º; lower oven temperature to 350º and bake for another 10 minutes. It will have puffed dramatically but will soon settle down a bit, so show it to your guests quickly so they can exclaim with delight. Also, the edges end up higher than the middle, making a crater perfect for any toppings of fresh or sauteed fruit or this simple fix:
Lemon Topping: When pancake is done, squeeze over it juice of 1/2 lemon and sprinkle amply with sifted powdered sugar to taste. Garnish with lemon twist.
NOTE: some enjoy GBP hot from the oven with a warm fruit filling and a scoop of ice cream, for dessert.
From: The Dairy Hollow House Cookbook, by Crescent Dragonwagon and Jan Brown (1986, Macmillan; reprinted 1992, Cato & Martin).
Number of Servings: 3
Recipe submitted by SparkPeople user LIBERTYM.
2. Beat together eggs, flour, milk, salt, extract. When very smooth, set aside while you melt the butter in a 12-inch heavy cast-iron skillet.
3. When skillet is quite hot, pour in batter and (using potholders) put skillet in oven.
4. Bake for 15 minutes at 450º; lower oven temperature to 350º and bake for another 10 minutes. It will have puffed dramatically but will soon settle down a bit, so show it to your guests quickly so they can exclaim with delight. Also, the edges end up higher than the middle, making a crater perfect for any toppings of fresh or sauteed fruit or this simple fix:
Lemon Topping: When pancake is done, squeeze over it juice of 1/2 lemon and sprinkle amply with sifted powdered sugar to taste. Garnish with lemon twist.
NOTE: some enjoy GBP hot from the oven with a warm fruit filling and a scoop of ice cream, for dessert.
From: The Dairy Hollow House Cookbook, by Crescent Dragonwagon and Jan Brown (1986, Macmillan; reprinted 1992, Cato & Martin).
Number of Servings: 3
Recipe submitted by SparkPeople user LIBERTYM.
Nutritional Info Amount Per Serving
- Calories: 266.8
- Total Fat: 11.7 g
- Cholesterol: 231.1 mg
- Sodium: 478.9 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 0.8 g
- Protein: 11.6 g
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