| This recipe is liked by 1 person(s). |
Lemon-Scented German Pancakes
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Lemon-Scented German Pancakes recipe from: themoonlightbaker.wordpress.com Adapted from Martha Stewart | |
| 2 Tbsp. | Butter, Melted |
| 4 Tbsp. | Granulated Sugar |
| 2/3 C. | All Purpose Flour |
| 3 | Eggs |
| ¾ C. | Whole Milk |
| ½ tsp. | Kosher Salt |
| 1 tsp. | Freshly Grated Lemon Zest |
| ½ tsp. | Vanilla Extract |
| 1 C. | Blackberries, for garnish |
| 1 C. | Blueberries, for garnish |
- Confectioner’s Sugar, for dusting
Preheat oven to 450 degrees. Butter inside each muffin cup of a 6-cup nonstick jumbo muffin tin.
In the bowl of a food processor, combine flour, salt, granulated sugar, melted butter, eggs, and milk; process for 3 minutes. (I used an immersion blender instead; worked just as well.) Stir in lemon zest and vanilla extract.
Fill each cavity of the muffin tin with batter. Transfer tin to oven; reduce heat to 400 degrees. Bake until pancakes puff up and become golden brown, about 15 minutes.
Remove tin from oven; invert onto a flat work surface. Dust with confectioners' sugar and top with fresh berries; serve immediately.
Yields 6 Servings
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe