German Pancakes with Creamy Lemon Custard
4 large eggs
3/4 cup flour*
3/4 cup milk
1/2 teaspoon vanilla, optional
1/4 teaspoon salt
1 tablespoon butter, melted
3 cups sliced fresh strawberries, or fruit of choice
Preheat oven to 425 degrees. Heat a 10-inch oven proof skillet or metal cake/pie pan in oven 5 minutes.
Beat eggs; add flour and beat well; add milk, optional vanilla and salt. Beat until smooth.
Remove skillet from oven, add butter and tilt pan to coat with butter. Add batter and immediately return to oven. Bake 20-25 minutes or until puffed on edges and golden brown. Center of pancake will have an irregular puff. Serve hot. Cut into 6 wedges, sprinkle with powdered sugar, sliced strawberries and chilled custard.
Sometimes called “Dutch Babies” this classic, baked pancake, is served with creamy lemon custard and sliced strawberries. Looks fantastic, tastes better – and it’s easy! Serves 6
For a fun variation and a savory supper, serve pancake with a meat gravy rather than fruit and custard.
* Bread flour has a higher protein content and will result is a more spectacular pancake. All-purpose flour may be substituted. Whole milk makes a creamier dessert, but low-fat milk may be substituted.
Creamy Lemon Custard
2 cups whole milk**
1 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt, optional
3 large eggs
1 fresh lemon
Combine milk, sugar, cornstarch and salt in top of double boiler; stirring frequently cook over medium heat until mixture begins to thicken.
Beat eggs until frothy. Gradually stir 1/4 the hot milk mixture into frothy eggs; return pan to double boiler, stir tempered eggs into remaining hot milk mixture. Stirring frequently, continue to cook until mixture is thick and shows frorm when stirred. Remove from heat, cover and chill thoroughly.
Zest or finely grate 1 tablespoon peel from lemon; cut and squeeze 2 tablespoons lemon juice. Stir zest and lemon juice into cooked custard. Cover and chill thoroughly. Stir before serving.
For nutrition analysis go to www.dairycouncilutnv.org