German Pancake

I know this is late, but this is one of the dishes I made for my mom for mothers day. It was the first time I made it, so I was worried that it wouldn't rise and crisp like it should. But guess what? It worked perfectly. It was so easy, I swear. The oven does all the work. All you have to do is mix up the batter and it comes out thin, puffed, bubbly and crisp at the edges. Here is a short history on the German pancake if you're interested. Most people fill it with apple slices on top with powdered sugar. I squeezed lemon juice, then pear preserves, then powdered sugar. Amazing. Any topping would work though so feel free to be creative. Enjoy!

German Pancake

Recipe via Real Simple

3 eggs

1/2 cup flour

1/2 cup milk (I used skim)

1/4 teaspoon kosher salt

1/2 teaspoon vanilla extract

2 tablespoons unsalted butter

2 tablespoons fresh lemon juice (optional)

Fruit jam or jelly (any flavor will work, I used pear preserves)

Powdered sugar

1 Heat oven to 400 degrees F. In a large bowl, whisk the eggs to combine. Add the flour and whisk until smooth. Add milk, salt, and vanilla and mix through.

2 Add butter to a large cast-iron pan and place in middle rack in the oven until the butter has melted. Remove pan from the oven and immediately pour batter into the hot skillet. Return the pan into the oven and bake until puffed and golden, about 15 minutes.

3 Drizzle lemon juice over the pancake, spread the jam/jelly evenly and sprinkle with powdered sugar.