German Pancake for Two
Why This Recipe Works
Our German Pancake achieves its dramatic appearance and contrasting textures thanks to a few test kitchen tricks. First, we mixed up a simple batter containing just the right amounts of eggs, flour, and milk to produce a pancake with crispy yet tender edges and a custardy center. To produce a tall, puffy rim and an even, substantial center, we started the pancake in a cold oven and then turned the oven to 375 degrees. This allowed the center of the pancake to begin to set up before the rim got hot enough to puff up substantially. Finally, we put fruit and other ingredients on as a topping rather than baking them into the pancake. Without fruit to weigh things down, the pancake puffed dramatically and its texture remained delicate and uniform.
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A traditional 10-inch skillet may be used in place of the nonstick skillet; coat it lightly with vegetable oil spray before using. As an alternative to sugar and lemon juice, serve the pancake with maple syrup or our Brown Sugar–Apple Topping or Brown Sugar–Banana Topping.
1. Whisk flour, 2 tablespoons sugar, lemon zest, salt, and nutmeg together in large bowl. Whisk milk, eggs, and vanilla together in second bowl. Whisk two-thirds of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth.
2. Adjust oven rack to lower-middle position. Melt butter in 10-inch ovensafe nonstick skillet over medium-low heat. Add batter to skillet, immediately transfer to oven, and set oven to 375 degrees. Bake until edges are deep golden brown and center is beginning to brown, 25 to 30 minutes.
3. Transfer skillet to wire rack and sprinkle pancake with lemon juice and remaining 1 tablespoon sugar. Gently transfer pancake to cutting board, cut into wedges and serve.