German Pancake Goodness

A dear friend of ours gave us a cast iron skillet for our wedding.  Inside the card she included this wonderful recipe for a German Pancake from Pandl's Inn in Whitefish Bay, Wisconsin. It's been a specialty there for more than 45 years, and has definitely become one of my favorite things to make for breakfast.

It never fails to warm up the kitchen on a cold day. I love to turn on the oven light and watch the pancake rise. It looks like a work of art when finished! Adding a fruit topping is optional, such as apples sauteed in brown sugar, blueberries or Swedish lingonberries.

Famous German Pancake
For 12-inch skillet:
6 eggs (I use 4 because 6 is an awful lot!)
2/3 cup flour
2/3 cup milk
2-3 pinches of salt
2 tablespoons butter
1 tablespoon olive oil
Fresh lemon juice to squeeze over top
Powered sugar to sprinkle over top
Fruit topping of your choice (optional)
Syrup (optional)

For 8-inch skillet:
2 eggs
1/4 cup flour
1/4 cup milk
Pinch of salt
1 tablespoon butter
1 tablespoon olive oil

Pre-heat oven to 425 degrees (or 450 degrees for firmer pancake). Pre-heat skillet in oven for five minutes.

Mix flour, milk and salt together until smooth. Crack in eggs and mix until smooth.

Remove skillet from oven, add olive oil, and coat pan with butter (including sides). When butter has melted, add batter and return to oven. Bake for 12-15 minutes. Add fresh lemon juice and powdered sugar over top. Cut into 4-6 slices and serve.

Thank you, dear Jean Kinsella!