CookEat Recipe
German Pancakes
Two skillet-baked egg pancakes with powdered sugar and lemon quarters.
Method
Steps
Step 1
Preheat a conventional oven to 425°F. Whisk four fresh eggs with six tablespoons flour and one saltspoon salt for five minutes. Gradually whisk in one and a half gills cold pasteurized milk, continuing to mix for five minutes more.
Step 2
Lightly butter TWO large oven-safe frying pans. Heat them thoroughly on the stove, divide the batter between them and spread it over their bottoms and sides. Cook on the stove for one minute, then transfer both pans to the oven for about five minutes.
Step 3
At the oven door, lightly sprinkle the tops with a little powdered sugar and return to the oven for about three minutes. Continue as needed until BOTH pancakes are puffed and golden, the batter is fully baked with no wet raw paste, and the thickest part of each reaches at least 74°C.
Step 4
Slide the two pancakes onto separate dishes. Serve promptly with the SIX lemon quarters and extra powdered sugar separately.
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