German Pancakes

My husband, J, usually works on Saturdays so when I happen to have eggs in the refrigerator I like to make breakfast before he leaves.  This morning he requested German pancakes.  I have no idea if they are actually German or what it is that makes them German, I just know that they are super easy and really good.  I actually like these more than regular American cake for breakfast type pancakes, sorry mom; those are one of her specialties. 

3 tbs unsalted butter

2 eggs, beaten

½ cup flour

½ cup milk

1 tbs sugar

¼ tsp salt

Pinch of seasoning like nutmeg or cinnamon if you like

Preheat the oven to 425.  Put the butter in a 9 or 10 inch pie plate or cast iron skillet and put in the oven while it’s preheating.  Meanwhile, whisk the remainder of the ingredients in a medium bowl until all of the flour is evenly distributed and there are no clumps.

Once the butter is melted remove the skillet from the oven.  Once the oven has reached temperature pour the batter into the hot skillet and immediately return it to the oven and bake for 18-20 minutes till it is puffy and browned on the outside.

Remove the pancake from the skillet and sprinkle with lemon juice and/or powdered sugar (both are optional).  Slice and serve.

Serves 2, 384 calories, 23 g fat