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.

Ingredients:

• 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

Directions:

(For one 12-inch Baked German Pancake, two 8-inch ones, or four 6-inch Dutch Babies)

1. 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).
2. In a medium mixing bowl, beat the eggs, then add the milk and blend well.
3. 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.
4. Pour the batter into your skillet(s) or pan(s) and bake for, again accordingly – 25, 20, or 15minutes.
5. Once your pancakes or Dutch Babies are ready, sprinkle them with lemon juice and confectioner’s sugar. Serve.

Liking this recipe? Check out other delicious creations from The Breakfast Book by Marion Cunningham, prepared by my fellow bloggers: Rachel, Natasha, Aimee, Sammy, and Emily.