Wednesday, March 9, 2011

German Pancake

Hello, Saturday morning breakfast. This is quick and easy to throw together while you're still waking up. :)

What's Needed:
4 large eggs
1/2 C. whole milk (you can probably lighten this recipe up by doing 2% or skim)
1/2 C. flour
1 T. granulated sugar
1/2 tsp. pure vanilla extract (this is important. NEVER use imitation.)
1/2 tsp. grated lemon zest
1/4 tsp. kosher salt
2 T. unsalted butter
Confectioners' sugar, for serving
Lemon and raspberry preserves, for serving (optional)

1. Heat oven to 425.

2. In a blender, puree the eggs, milk, flour, granulated sugar, vanilla, lemon zest, and salt until well combined.

3. Heat a medium or large (9- to 10-in.) skillet over medium heat. (IMPORTANT: Make sure you use a skillet with a METAL handle. This skillet will be going in the oven.)

4. Add the butter and melt. Add the batter, transfer the skillet to the oven and bake until the pancake is puffed and golden, 12-15 minutes.

5. Dust with confectioners' sugar, if desired.

Husband's Grade: A+
PointsPlus: 5 (for 1/4 of the pancake)

Inspired by: Woman's Day Magazine, April 1, 2011 edition

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