German pancake with lemon and sugar

AT A GLANCE

  • Serves 4 people

This oven-style pancake is equally delicious as a dessert or for breakfast. Serving it whole in the centre of the table adds a bit of drama.

  • 3 eggs
  • 160 ml (1/3 cup) milk
  • 100 gm (1/3 cup) plain flour
  • Scraped seeds from 1 vanilla bean
  • 20 gm butter
  • For dusting: pure icing sugar
  • To serve: blueberries and yoghurt
  • For squeezing: lemon halves
01   Preheat oven to 220C. Place a 28cm-deep frying pan in the oven to heat.
02   Whisk eggs, milk, flour, vanilla seeds and a pinch of salt in a jug with a hand-held blender until smooth. Add butter to pan and swirl to coat surface, then pour in batter and bake until puffed and golden (15-20 minutes). Serve hot, dusted with sugar, and with berries, yoghurt and lemon halves to the side.

Topics:

EGGS, MILK, DESSERT, BREAKFAST, GERMAN, FAST, VANILLA, AUTUMN

Recipe:

LISA FEATHERBY

Photography:

JOHN PAUL URIZAR

Styling:

VANESSA AUSTIN AND LISA FEATHERBY

FEATURED IN

May 2014

May 2014

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