This past weekend I had this idea to take my original German Pancake recipe and add lemon to it. Perfection! Immediately after tasting it reminded me of eating lemon drop. If you like lemon, give this a try!
6 Eggs
1 Cup Milk
1 Cup Flour
Zest of 2 Lemons
1 TBSP Lemon Juice
1/4 tsp. Salt
1/2 tsp. Vanilla
2 TBSP Sugar
2 TBSP Butter
Glaze:
1 Cup Powdered Sugar
2-4 tsp. Lemon Juice
Preheat oven 400 F.
In a medium bowl mix together eggs and milk.
Slowly add the flour, mixing as you go.
Add lemon zest, juice, salt, vanilla and sugar.
Stir the mixture until there are no flour lumps in the batter.
Once oven is preheated take a 9×13 pan and add the butter to the pan and set it into the oven to melt.
Now that the butter is melted, turn the pan in different directions so that the butter is evenly coated the bottom of the pan.
Add the egg batter to the pan and place into the oven for 20-25 min. Edges should be brown and the whole pancake will rise.
Make the glaze by adding enough lemon juice to make the powdered sugar thin and glaze like.
Add the glaze to the pancake once it comes out of the oven and let sit for 5 min.
TIPS:
When using lemons, make sure to zest them before juicing. It is quite difficult to zest a lemon that is no longer round.
I used whole milk, but I have made this with 1% and it is fine. My opinion, if you have milk then use it.
DO NOT OPEN OVEN WHILE BAKING! This batter is very delicate and will deflate fast. If you need to see if it is done, use the oven light. Best indicator to look for is brown edges and a golden color in the middle.
You don’t like lemon? Instead of the lemon flavorings add:
2 tsp. vanilla
1 tsp. cinnamon
If you do make the version without lemon, you can top the pancake with syrup or my favorite is powered sugar and syrup!
Out of The Box Cooking 