While having dinner at a friend’s house recently, I came across a recipe for German pancakes sitting on her counter. As soon as I read the recipe I decided to make it for the family breakfast the following day. It was quite simple to make, the kids thought it was really cool to watch it grow while it baked in the oven, and it tasted absolutely amazing. My husband and daughter ate it with lemon, powdered sugar, and raspberries. My son opted for powdered sugar, a bit of maple syrup, and raspberries. I tried a bit of each and thought both versions were excellent. Needless to say, this was a popular breakfast and one that we will have often. Thanks for the recipe Currié!
German Pancake with Lemon and Raspberries
- 1/2 cup of flour
- 1/2 cup of milk
- 2 eggs, beaten lightly
- Dash of fresh nutmeg, grated
- 3 tbsp butter
- Powdered sugar, sprinkled on, to taste
- Fresh lemon juice, to taste
- Fresh raspberries
How to Make a German Pancake with Lemon and Raspberries
Preheat the oven to 425 degrees.
In a mixing bowl, combine the flour, milk, beaten eggs, and grated nutmeg. Beat lightly, making sure to leave the batter a little bit lumpy. Melt the butter in an OVEN PROOF skillet over medium heat. Once the butter has melted, pour the batter into the skillet and bake in the oven for 15-20 minutes, or until the pancake is golden brown.
Sprinkle the top with powdered sugar and raspberries. Top with fresh lemon juice, to taste, or maple syrup if you prefer. Slice and serve immediately. Enjoy.
Adapted recipe and photos by For the Love of Cooking.net Original recipe by Currié Reese