Day 122 - German Pancake

How are you doing today?
Yes, you.
Are you taking care of yourself, eating well, exercising or at least taking a walk with the dog, and really, really able to make some time for YOU?
With the way things have been lately with the economy, around the world, the weather (there were some tornadoes in Massachusetts today which is extremely rare!), there is a lot of stress in peoples' lives.
We need to make sure that we are not only taking care of those we love, but most importantly, ourselves because if we don't feed ourselves first we'll have nothing left to give.
So, give yourself a big hug.
Your are wonderful and you are beautiful.
I know you are. 
You were made that way, and you are perfect.
And at this moment, you are right where you need to be.
Thank you for being here.
(((((HUGS)))))

This recipe came from my Fannie Farmer Cookbook Thirteenth Edition, p. 552; author, Marion Cunningham; publisher, Alfred A. Knopf, Inc. a division of Random House, Inc.; ISBN 0-394-56788-9.
This recipe can be made into one large pancake which is what I made or 4 6-inch Dutch babies.

Baked Pancakes
(German or Dutch Babies)

3 eggs, room temperature
½ cup milk
½ cup all-purpose flour
2 tablespoons butter, melted
2 tablespoons lemon juice
Confectioners' sugar

Preheat oven to 450ºF.
Butter a 12-inch skillet or four small skillets (with ovenproof handles) or pans (you can use small pie pans or cake pans). 
Break the eggs into a mixing bowl and beat until thoroughly mixed.
Add the milk into the bowl and mix well.

Sift the flour and salt onto a square of wax paper. 

Lift the wax paper up by two corners and let the flour slowly drift into the egg and milk, whisking steadily.  (Or slowly sift the flour and salt directly into the egg mixture, while whisking to blend and smooth.)

Add the melted butter and mix briskly so the batter is smooth.
Pour the batter into the pan or pans and bake for 15 minutes.

If you are baking small pancakes, they will be done after 15 minutes.

Whoops! Taken out of the oven before I realized I had to bake it for another 10 minutes.

If you are baking just one big pancake, reduce the heat to 350ºF and bake for another 10 minutes. Don't take it out of the oven like I did, only to double check the recipe and see that you have to put it back in to the oven!

Sprinkle lemon juice over the pancake (or pancakes) and dust the top(s) with confectioners' sugar.

Serve at once while hot and high and mighty.

Hmmmm... I'm sure it would have been high and mighty had I not taken it out after the initial 15 minutes of baking, to take pictures before it collapsed, forgetting that it was supposed to bake for another 10 minutes.

WHOOPS!
Oh well, not as dramatic as I would have liked, but I still liked the way it tasted, as did the kids. 

I rate all of my recipes on a scale of 1-4 with 4 being the best and this German Pancake earned 3 rolling pins.
I didn't have fresh lemons, so I used bottled lemon juice and used my fingers to sprinkle it on because I didn't want it too concentrated in some areas and not in others.
I was really pleased with the way this tasted.  It reminded me of a thick crépe.
I decided to make this as an early afternoon snack.  It wasn't very filling, so I ate two pieces.
Yum!!!
The kids and I agreed that it would be really good with some fresh berries or jam on the top, too.
This is a great dish to serve company with some fresh fruit or for a brunch, but remember it only serves four.
Now I have the urge to make some crépes...
Happy baking!