The holidays are nearly here and a bit of flower, milk and eggs can make some really good stuff! I’ll post a Yorkshire pudding recipe later, but I can’t recommend highly enough German pancakes for Christmas morning. They are tasty, light, unusual, and most of all: quick and easy. To feed more eight – ten, I just do two pans which works out fairly well.
Ingredients: 1 cup milk, 1 cup all-purpose flour, 4 eggs, 1 tsp. vanilla, pinch salt, confectionery sugar, 1 lemon, 4-6 tablespoons butter. (I’ve used whole milk, skim milk, 2% milk, lactaid of different fat percentages — consistency is slightly different, but it works with whatever you have on hand. I’d recommend whole milk.)
Mix milk, flour, eggs, vanilla and salt together. Beat until combined.
Preheat oven to 435 degrees, then generously brush a large cast iron pan (or baking dish — I highly recommend cast iron) with 2-3 tablespoons butter, being sure to cover the sides of the pan. Heat the pan in the oven until well hot and the butter is sizzling, a good five minutes.
Pour the batter into the pan and bake in the center of the oven approximately 16 minutes or until pancake rises high in the pan and browns partially.
Remove pan from oven, drizzle with butter, squeeze lemon juice, and sprinkle confectionery sugar all over the top. The sugar seems to disappear, so it takes quite a bit. Maple syrup is optional, but better without in my opinion. Slice right in the pan and let everyone help themselves.
Serve with fresh fruit, a Mimosa or perhaps a bit of champagne! And, of course, steaming cups of hot organic French pressed dark roast!
Enjoy. Feeds 4-6