German Pancake

By Cathie davidson

Ingredients

• 1/2 cup flour
• 1/2 cup milk
• 1 pinch of salt
• 4 eggs
• 2 TBL butter
• lemon wedges
• powdered sugar

Preparation

Step 1

Preheat oven to 425
Mix flour, milk & salt together until smooth. Add eggs, beat until smooth. Melt butter in a 9-10" sloped sided skillet with oven-proof handle. Pour batter in pan, cook over medium heat until bottom of the pancake is brown, but some uncooked batter remains on top - about 3 minutes. Flip the pancake over. use 2 spatulas, don't be surprised if a little uncooked batter splatters on the top of the stove. it is crucial that the pancake be turned while the top is still uncooked. Immediately, make a crisscross X. Cut all the way through the pancake edge to edge. Put the pan in a preheated 425 degree oven for 6 to 10 minutes, until edges are brown. it will rise 3-5 inches around the edges of the pan, and the crisscross will close. As soon as it is done remove pancake from the pan and cut into slices. Sprinkle with confectioners sugar, serve with extra sugar and lemon wedges.