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Chef Big E

ORIGINAL PANCAKE HOUSE GERMAN PANCAKE

Oven baked. Dusted with powdered sugar, served with lemon and butter

3 large eggs
1/3 cup whole milk
1/3 cup heavy cream
2 Tbsp. granulated sugar
1/4 tsp. salt
1/4 tsp. vanilla
1/2 cup all-purpose flour
1 Tbsp. melted butter (salted)
FOR SERVING:
Powdered sugar
Serve With lemon wedges butter
Maple syrup

Preheat oven to 475 degrees F.

In a medium bowl, beat eggs with an electric mixer. Mix in milk, cream, sugar, salt, and vanilla. Mix until sugar is dissolved. Sift in flour and mix until smooth. Let batter rest for about 10 minutes.

Coat the bottom of a 9- or 10-inch oven-safe skillet (cast iron is best) with melted butter. Pour batter into the pan, and bake for 14 to 16 minutes or until golden brown on top and dark brown around the edges. Pancake will rise substantially while cooking. Remove the pancake from the oven and let it sit for about a minute. Loosen the pancake around the edge with a spatula, and then slide it out of the pan onto a plate. Dust with powdered sugar, and serve with lemon wedges, butter and syrup on the side.

Makes 1 large pancake.