German Baked Pancake
2 to 4 servings, depending on accompaniments
3 large eggs
3/4 cup unbleached white flour
3/4 cup milk
1/2 teaspoon salt
1/2 teaspoon vanilla or lemon extract
1 1/2 tablespoons butter
Preheat oven to 450Âº.
Beat together eggs, flour, milk, salt, extract. When very smooth, set aside while you melt the butter in a 12-inch heavy cast-iron skillet.
When skillet is quite hot, pour in batter and (using potholders) put skillet in oven.
Bake for 15 minutes at 450Âº; lower oven temperature to 350Âº and bake for another 10 minutes. It will have puffed dramatically but will soon settle down a bit, so show it to your guests quickly so they can exclaim with delight. Also, the edges end up higher than the middle, making a crater perfect for any toppings of fresh or sauteed fruit or this simple fix:
Lemon Topping: When pancake is done, squeeze over it juice of 1/2 lemon and sprinkle amply with sifted powdered sugar to taste. Garnish with lemon twist.
NOTE: some enjoy GBP hot from the oven with a warm fruit filling and a scoop of ice cream, for dessert.