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German pancake
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| for the dutch baby: | |
| 1/2 cup | butter |
| 6 large | eggs |
| 1 and 1/2 cups milk 1 and 1/2 cups all-purpose flour for the lemon syrup: | |
| juice of two | lemons |
| powdered sugar | |
Place butter in a cast iron skillet or glass pie plate and set in a preheated 425 degree oven. In a large mixing bowl, lightly beat eggs with a wire whisk. Add milk and flour. Mix with a wire whisk until large clumps disappear and the batter is fairly smooth. Don’t over-mix or your Dutch Baby will be tough.
Carefully remove pan from oven and pour batter into the hot, melted butter. Return pan to oven and bake until well browned and puffed on the edges, 20 to 25 minutes, depending on pan size. Cut into wedges and serve with the lemon syrup! Fresh berries are a wonderful addition to this romantic breakfast dish.
To make the syrup ~ juice the lemons, discard seeds and add powdered sugar, a Tablespoon at a time until the syrup tastes sweet enough to you. Mix with a wire whisk.
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