I first made this recipe in 8th grade, during home economics. I literally have the exact recipe card from that class! It has always been a favorite and for how easy it is to make, it is a shame that I don’t make them more often. It tastes just like the German pancake from the Pancake House, except this one is not dripping in grease. It is so light and wonderful! It is definitely a treat to make, entertaining to watch it rise and fall, and a pure delight to eat.
Makes: 1 pancake (serves 1 to 2) Time: 30 minutes
- 1 tablespoon butter
- 3 large eggs
- 1/3 cup unsifted all-purpose flour
- 1/3 cup milk
- 1/4 teaspoon salt
- Confectioners’ sugar
- Lemon wedges
- Heat oven to 450 degrees. In 9-inch cast-iron or enameled skillet, melt butter; swirl skillet to grease bottom and side or use a brush.
- In a medium-size bowl, with electric mixer, beat eggs until thick and fluffy. Gradually beat in flour, milk, and salt.
- Pour batter into greased skillet. Bake 15 to 20 minutes or until pancake puffs and is golden brown.
- Dust pancake with confectioners’ sugar. Serve immediately with a variety of toppings. Pancake will fall on the way to the table, leaving a hollow for the toppings.We always serve it with lemon wedges and confectioners’ sugar on top. But you can also add chopped boiled ham, sweet red and green peppers, orange marmalade, sauteed apple slices, crumbled bacon, mushroom, yogurt, canned or fresh fruit, sausage, syrups, or jams.