German Pancake

By Bailey1_

This eggy hybrid sits somewhere between a popover and a pancake, making for a breakfast that’s as impressive-looking as it is delectable. Serve it sprinkled with powdered sugar and a squeeze of lemon or topped with fruit preserves and a dollop of whipped cream.

Ingredients

• 4 large eggs
• 1/2 cup(s) whole milk
• 1/2 cup(s) flour
• 1 tablespoon(s) granulated sugar
• 1/2 teaspoon(s) pure vanilla extract
• 1/2 teaspoon(s) grated lemon zest
• 1/4 teaspoon(s) kosher salt
• 2 tablespoon(s) unsalted butter
• Confectioners’ sugar, for serving

Preparation

Step 1

Heat oven to 425°F. In a blender, purée the eggs, milk, flour, granulated sugar, vanilla, lemon zest and salt until well combined.

Heat a medium or large (9- to 10-in.) cast-iron skillet over medium heat. Add the butter and melt. Add the batter, transfer the skillet to the oven and bake until the pancake is puffed and golden, 12 to 15 minutes. Dust with confectioners' sugar, if desired.

If seasoned regularly, your cast-iron skillet can last for decades and turn out flapjacks for generations to come.