I was just recently visiting Palm Springs and I had my very 1st German style pancake served with powdered sugar, lemon, and butter. I was skeptical at first not having syrup, but when I squeezed the lemon over the confectioner’s sugar and spread the butter, it became a fresh lemon syrup that was light, sweet, & absolutely delicious! This is now my favorite breakfast and reminds me of popovers my mother would make me as a kid. You can find this same classic recipe all over the place.
This recipe is for 2 servings using a medium size fry pan or skillet in the oven. Note: If your handle is not metal, cover with foil so it won’t burn. If you have smaller frying pans, you can make mini German pancakes which would be great for kid’s or if you are cooking for a lot of people. 🙂
German Pancake Recipe: Servings (2)
Time: 22-25 min. each
- 1/4 cup butter (melt 1/8 cup in each skillet on stovetop)
- 1 cup flour
- 6 eggs beaten
- 1 cup milk
- 1/8 teaspoon salt
- 2 lemons (sliced & halved)
- Powdered Sugar
Preheat oven to 350 degrees. Add flour, eggs, milk & salt. Combine. Melt butter in pans on stove top covering the sides. Pour batter into each pan and cook for about 25 minutes or until edges are a nice golden brown.
Slide pancake out of skillet or pan and lightly sprinkle some powdered sugar. Top with a couple pats of butter. Squeeze lot’s of lemon over top and enjoy!
♥ Miss Amy