GERMAN PANCAKES, No. 2
These German Pancakes, also known as Dutch Babies, are a delightful and easy breakfast treat. The pancake puffs up dramatically in the oven, creating a light, airy, and crispy texture. Made with simple ingredients like eggs, flour, and milk, they're baked to golden perfection and served with powdered sugar and lemon slices for a sweet and tangy finish. This recipe is a classic, comforting, and satisfying way to start your day.
Ingredients
- 2 count Eggs
- 1/2 cup All-purpose flour
- 1/2 teaspoon Salt
- 1 cup Milk
- as needed for greasing Butter (Quantity estimated (not specified in original recipe))
- as needed for serving Powdered sugar (Quantity estimated (not specified in original recipe))
- 6 count Lemon slices
Instructions
- 1In a bowl, beat the eggs until very light and frothy. Add the flour and salt, and beat again until combined. Slowly pour in the milk, beating constantly until the batter is smooth.
- 2Heat a generous amount of butter in a large, oven-safe frying pan over medium-high heat. Pour all the batter into the hot pan at once. Place the pan on the hot stove for 1 minute. Then, immediately transfer the pan to a preheated oven at 400°F (200°C). Bake for about 15-20 minutes, or until the edges are puffed up, golden brown, and the center is set.
- 3Carefully slide the pancake onto a hot plate. Sprinkle generously with powdered sugar and serve immediately with lemon slices.