When I was little we would go to this breakfast place where I discovered German Pancakes. They are puffy, light pancakes reminiscent of popovers, another childhood favorite. You had to wait, as they are made to order, and out would come this giant, golden brown delight!
1 tablespoon butter
1/2 cup milk
1/2 cup flour
zest of 1 lemon
1 tsp almond or vanilla extract
fresh fruit – raspberries or blueberries
Juice of 1 lemon
1. Preheat oven to 425 degrees. While the oven is preheating, melt 1 tablespoon butter in a 8-9″ sauce pan by putting it in the preheating oven.
2. In large bowl, using a wire whisk, beat together milk, flour, eggs, zest of lemon and almond extract.
3. Pour batter into round saucepan. Put it back in the oven.
4. Bake for 12-15 minutes.
Notes: I many times use low fat milk. It will puff less. I have also used non fat yogurt and fruit as a topping.1