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German Pancake with Lemon and Raspberries
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German Pancake with Lemon and Raspberries

Course Breakfast, Dessert
Cuisine German
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Ovenproof Large Skillet
  • Immersion Blender or Blender

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.