Baked German Pancake

We have been to many restaurants that served these German "puff" pancakes. They are always impressive and somewhat intimidating. One day I ran across a recipe and decided to try them. Surprisingly, they are quite easy to make. I'm not especially fussy about sifting the flour, and they always turn out great. Do make sure that the skillet is generously buttered, and they come right out of the pan. This is one place it doesn't pay to skimp.

Baked German Pancakes

3 eggs

1/2 cup flour

1/2 teaspoon salt

1/2 cup milk

2 Tablespoons butter, melted

2 Tablespoons butter, softened

Preheat oven to 450 degrees F.

Using a wire whisk, beat eggs until blended. Sift flour, measure, and sift again with salt. Add flour mixture to beaten eggs in 4 additions ( in other words, add flour mixture 2 Tablespoons at a time), beating after each addition, just until mixture is smooth. Add milk in 2 additions (in other words, 1/4 cup at a time), beating slightly after each. Lightly beat in melted butter.

Using 2 Tablespoons softened butter, butter bottom and sides of a 9 or 10 inch heavy oven-proof skillet (not non-stick). Pour batter into skillet and bake in skillet at 450 degrees F for 20 minutes.

When you remove from oven, slip onto a heated platter and serve immediately, cutting pancake in quarters at the table.

Pancake is traditionally served with melted butter, a squeeze of lemon and a dusting of powdered sugar. It is also wonderful with any combination of toppings that you come up with.

I've serve this with maple syrup, lemon curd, and with raspberry jam. We've never been disappointed.

Nutrition Information per serving (1/4 pancake): 226 Calories; 16 g Fat (63.6% calories from fat); 7 g Protein; 14 g Carbohydrates, trace Dietary Fiber; 175 mg Cholesterol; 440 mg Sodium. Exchanges: 1 Grain (starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 Fat.