By Brian Petry
German Pancake
5 steps
Prep:15minCook:35min
A traditional 12-inch skillet can be used in place of the non-stick skillet; coat it lightly with vegetable oil spray just before using. As an alternative to sugar and lemon juice, serve the pancake with maple syrup or our brown sugar apple topping.
Updated at: Thu, 17 Aug 2023 05:33:15 GMT
Nutrition balance score
Unbalanced
Glycemic Index
70
High
Glycemic Load
43
High
Nutrition per serving
Calories491.5 kcal (25%)
Total Fat18.2 g (26%)
Carbs62.2 g (24%)
Sugars14.5 g (16%)
Protein17.8 g (36%)
Sodium422 mg (21%)
Fiber1.9 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Whisk flour, 3 tbsp sugar, lemon zest, salt, and nutmeg together in large bowl.
Bowl
Whisk
all purpose flour8.75 oz
sugar3 Tbsp
lemon zest1 Tbsp
salt½ tsp
nutmeg⅛ tspStep 2
Whisk milk, eggs, and vanilla together in second bowl.
BowlWhisk
milk1 ½ cup
eggs6 
vanilla extract1 ½ tspStep 3
Whisk two-thirds of milk mixture into flour mixture until no lumps remain, then slowly whisk in the remaining milk mixture until smooth.
Step 4
Adjust oven rack to lower-middle position. Melt butter in 12-inch ovensafe non-stick skillet over medium heat. Add batter to skillet, immediately transfer to open, and set oven to 375 degrees. Bake until edges are deep golden brown and center is beginning to brown, 30-35 minutes.
OvenHeat
Oven Safe Skillet
unsalted butter3 TbspStep 5
Transfer skillet to wire rack and sprinkle pancake with lemon juice and remaining 1 tbsp of sugar. Gently transfer pancake to cutting board, cut into wedges, and serve.
Cutting Board
Knife
