GQ has always been one of my favorite glossy magazines to flip through, and when I saw a recipe for this fluffy German pancake that looked so fluffy and soft, I immediately tore out the recipe to give it a whirl. Well, that, and also because it seemed incredibly easy to make.
The end result is light, and the slight crisp from the browning added great texture to this dish. For my next dinner party, I’ll serve this for dessert still in the cast iron skillet with preserves on the side. Even before they get to taste it, people will be quite impressed.
I couldn’t find the recipe on their site to direct you to, so I typed it up below.
German Pancake Recipe (from QQ Magazine)
3 tbs butter
2 eggs beaten
1/2 cup flour
1/2 cup milk
1 teaspoon sugar
1/4 teaspoon salt
(Pinch of ground nutmeg, if you’ve got it.)
- Preheat the oven to 425 degrees
- Put the butter in a 9 or 10 inch pie plate or ovenproof skillet. Place in oven, then remove once butter is melted.
- Mix the remaining ingredients together with a whisk and pour into the hot skillet. Immediately return it to the oven and bake for 18-20 minutes till puffy and even browned on the outside.
- Remove. Sprinkle with the lemon juice and powdered sugar. Slice and serve.