German Oven Pancake, also often called “Puffed Oven Pancake” is a fall favorite here, there is no sugar in the batter but my kids make up for it with ridiculous amounts of sprinkled powdered sugar. Their favorite tool for doing that independently is a tea strainer that you can find here. Serve the pancake with a squeeze of fresh lemon juice. Last Christmas Henry gave Maren one of these, I have no idea how we lived so long without this kitchen gadget.
German Oven Pancake
Heat oven to 400 degrees
Melt 2 Tb butter in a cast iron skillet
Whisk 3 eggs in a medium bowl.
Add in 1/2 C flour (we use gluten free)
Add 1/2 C. Milk
Add 1/4 tsp salt
Add 1/2 tsp vanilla
Beat until smooth, immediately pour into hot skillet and transfer to over for 20-25 minutes until puffy and well browned. It also goes well with fresh fruit, like strawberries or blueberries. It deflates fast which is fun for the kids to watch. Have you switched over to a healthier, greener pan and cookware option? I swore as a kid I would NEVER use the cast iron my parents did, it was SOOOO Beverly Hillbilly. And here I am, cast iron pans galore.
