A couple of Sundays ago, I came home from running cold and famished. I had a bunch of eggs in the fridge and a recipe for this German pancake bookmarked (as an added bonus it also required the oven which would nicely warm up the apartment). I quickly whipped up the batter and popped it in the oven. When it came out it was super puffy. C and I quickly divvied it up; he sprinkled his with icing sugar and I drenched mine in maple syrup. It was very eggy but tasty. A good, quick Sunday morning breakfast. If only there had been bacon…
Adapted from Sherbet Blossom
Yield: 2 to 4 servings (depending how hungry you are)
1/2 cup milk
1/2 cup flour
1/2 tsp salt
1 tablespoon butter
Preheat oven to 400F. Put butter in a 9×9 baking dish and place in the oven while it is preheating.
Whisk together the eggs, milk, flour and salt until smooth.
Remove the baking dish from the oven and pour in the batter. Bake uncovered for 15 minutes.
Serve immediately with lemon and powdered sugar, or maple syrup.