German Pancake with Lemon and Raspberries
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
Ingredients:
- ½ cup of flour
- ½ 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 with an immersion blender or blender, leaving the batter slightly lumpy.
Melt the butter in an OVENPROOF large 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.
Equipment
- Ovenproof Large Skillet
Ingredients
German Pancake:
- ½ cup of flour
- ½ cup of milk
- 2 large eggs well-beaten
- Dash of nutmeg grated
- 3 tbsp butter
Serving:
- Powdered Sugar
- Fresh lemon juice
- Fresh raspberries
Instructions
Preheat the oven to 425 degrees.In a mixing bowl, combine the flour, milk, beaten eggs, and grated nutmeg. Beat lightly with an immersion blender or blender, leaving the batter slightly lumpy.Melt the butter in an OVENPROOF large 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.
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This is my first time visiting your blog and this looks delicious! I will make this pancake as soon as possible!!Thank you for your recipes!
This just is magically appearing in my kitchen today!
I have all the ingredients, even raspberries by magic.
Whipped it up, put it in the oven, and we are eating this magic breakfast.
Squeezed a little lemon juice on top. My husband used a little raspberry syrup we have in the fridge.
Wonderful!! Thanks, Pam!
Please tell me where you acquired the fork in the picture!!!! That is so cool!!!
Thanks,
Amy Morford
Private Chef
Amy,
I got the fork at Cost Plus World Market several years ago. I am sorry to say, I don’t think they sell them anymore.
Pam
Does this taste like a thicker version of crepes or is it different? Looks amazing.