German Pancakes

QUICK LOOK
Prep: 10 minutes
Bake: 12 minutes
Equipment: Blender or hand mixer. Two, eight inch glass pie plates, OR 2 square glass dishes OR a 9×13 inch glass dish
Yield: 4 servings

BUTTERY PAN COATING

  • 2 Tablespoons butter

BATTER

  • 1 cup milk
  • 4 eggs
  • 4 Tablespoons sugar
  • Dash of salt
  • 2 generous pinches nutmeg
  • 1/2 cup flour

OPTIONAL TOPPINGS

  • Powdered sugar
  • Cinnamon sugar
  • Syrup or jam
  • Fruit

INSTRUCTIONS

  1. ADJUST oven rack to the middle position.1
  2. HEAT the oven to 425.
  3. ADD 1 Tablespoon of butter in each dish.
  4. PLACE the pans in oven to melt the butter.
  5. MEASURE all batter ingredients into the blender or a medium size bowl EXCEPT for the flour. Blend or mix until combined.
  6. ADD flour blend or mix again, scarring down the sides of the container if necessary.
  7. CHECK the butter. When it is has melted and is almost brown, pour some batter into each pan.
  8. BAKE for 10 to 12 minutes.
  9. CHECK the pancake–it will puff in the oven.
  10. REMOVE the pancake from the oven when it is covered in buttery brown speckles, has golden edges and is somewhat brown on the bottom.
  11. USE a sturdy spatula to loosen around the edges and the under the pancake.
  12. PLACE on a cutting board. Use a pizza cutter to cut it into wedges.

1Adjust one oven rack toward the bottom of the oven and one toward the top if doubling the recipe and making four pans of pancakes. To maintain even browning, rotate the pancakes halfway through baking.