German pancakes or Dutch Baby pancakes are really more of a popover than a pancake, and you can use any sort of topping. I like plain lemon juice and powdered sugar, but they’re also good with strawberries and whipped cream, orange marmalade, or maple syrup.
- 2 tbsp. butter
- 2 eggs
- 1/2 c. flour
- 1/2 c. milk
- 2 tbsp Lemon juice
- Powdered sugar
- Heat oven to 400 degrees and preheat your baking dish (Cast iron is my preference.) Melt 2 tablespoons butter in dish and keep hot.
- Beat eggs until slightly foamy. Add flour and mix until smooth. Add milk and beat again.Pour directly into hot buttered pan.
- Bake 15 minutes or until golden brown on edges. Place onto a serving plate and sprinkle with lemon juice and powdered sugar. Cut into wedges and serve hot.