Today’s recipe might just be my favorite one from The Breakfast Book project so far!
I loved the pancakes because of their “bowl” or “flower” shape which could be perfectly filled with a fruit salad and because of their extremely light texture which lets you pair them, if you prefer, with your favorite jams, all guilt-free. And of course, prep is, like with Cunningham’s other recipes, fast and simple.
Note: I chose to do two 8-inch pancakes, which I then stacked for a flower effect, but I’ve given the times and temperatures for this as well as the other options indicated in the book.
Note2: The hubby and I enjoyed these pancakes with some strawberry and pineapple jam. 100% thumbs up.
- 3 eggs at room temperature
- 1/2 cup milk
- 1/2cup all-purpose flour
- 1/2 tsp salt
- 2 tbsp unsalted butter, melted
- 2 tbsp lemon juice
- Confectioner’s sugar
(For one 12-inch Baked German Pancake, two 8-inch ones, or four 6-inch Dutch Babies)
- Preheat oven to 350, 375, or 450°F depending on the serving size you choose above (one 12-in, two 8-in, or four 6-in). Butter ovenproof skillets of according size (or pans).
- In a medium mixing bowl, beat the eggs, then add the milk and blend well.
- Very gradually, sift the flour and salt into the egg mixture, while also whisking to blend smoothly. Add the melted butter and mix in well.
- Pour the batter into your skillet(s) or pan(s) and bake for, again accordingly – 25, 20, or 15minutes.
- Once your pancakes or Dutch Babies are ready, sprinkle them with lemon juice and confectioner’s sugar. Serve.