German Pancakes

Hello, Fellow Foodies! Do you ever crave a special dish or dessert at a favorite restaurant, but can't always satisfy it without breaking the bank or gaining an extra 20 pounds? We all do! My weakness was the German pancake at the Original Pancake House. It's a puffy, souffle-like pancake baked in the oven. It's served overflowing on a platter, sprinkled with powdered sugar, and accompanied by butter and lemon wedges. Oh, my mouth is watering as I type this! It's a massive, impressive, breakfast masterpiece that measures 14-16 inches in diameter. But at about $10 for just this pancake plus another $3 for a cup of coffee, it wasn't something I could enjoy frequently...until now.

I've tested this recipe a couple of times now, and am satisfied that it's just like the one at the pancake house. Now I can make about 4 of these for my hungry crowd without the $40 check!

I can't believe how simple, inexpensive, and fun it is to make.

I hope you try it, and maybe you could serve this to MOM on Mother's Day! And of course, I'm linking with Michael Lee @ Designs by Gollum for Foodie Friday.

Till next time,

German Pancake

Ingredients

• 1/4 C butter
• 1 C all-purpose flour
• 1 C milk
• 6 eggs
• 1/8 t salt
• Powdered sugar
• Lemon wedges

Directions

• Preheat oven to 400 degrees F. Melt butter into a cast iron skillet (I divided the batter between a large 12 inch and a small 8 inch) or a large casserole dish ( swirl the butter evenly in the dish).
  
• Blend flour, milk eggs, and salt in a blender just until evenly blended. Do not whip too long.
• Pour into prepared skillets or baking dish.
• Bake in center of rack for about 16-18 minutes, until golden brown and fluffy. Do not overcook, or it will be a bit dry.
• Sprinkle generously with powdered sugar and serve with lemon wedges to be squeezed on top.