a moon crater for breakfast?

Nope ….

but we are traveling to Germany today to have some German pancakes!

Ok, not quite to Germany – but at least downstairs to my kitchen.

Tender.

Warm.

Slightly sweet with a fine dusting of powdered sugar on top…

…and a perfect accompaniment with fresh sliced white peaches and scrambled eggs.

A good start to a new week!

~~~~~~~~~~~~~

Baked German Pancakes

3 large eggs at room temperature

1/2 cup whole milk

1/2 cup all-purpose flour

1/2 teaspoon salt

2 tablespoons butter, melted

2 tablespoons lemon juice (optional)

powdered sugar

Preheat oven to 450 degrees.

Generously butter the bottom, sides and rim of a 12-inch metal pin tin. Note: for the photos above, I doubled this recipe.

Break eggs into a mixing bowl and beat until well mixed together. note: I beat for about a minute, until little bubbles form around the edges.

Add the milk to the eggs and mix well.

Sift the flour and salt onto a piece of parchment paper – or waxed paper. Slowly pour the flour and salt into the milk and egg mixture, while whisking the entire time. Mix until very smooth. Add the melted butter and continue to whisk until the batter is smooth and silky looking.

Pour batter into pan and bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees and bake for an additional 10 minutes. Sprinkle the top of the pancake with lemon (optional) and dust the top with powdered sugar. Serve warm. We love maple syrup on ours.

enjoy!