- Cuisine: European, German
- Course: Afternoon Tea or High Tea, Breakfast, Common Meals, Components, Dessert, Main Meal or Dinner, Snack
- Skill Level: Easy Enough, For Kids
- Yield : 1 baked pancake
- Servings : 4
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 35m
- 4 organic eggs
- 1 tsp vanilla essence
- 1 cup fullcream milk
- 3 tbsp melted butter
- 1/2 tsp sea salt
- 3 tbsp sugar
- 1 cup organic all-purpose flour
- 2 tsp ground cinnamon
Preheat oven to 425 degreesF.
Put a cast iron skillet into the oven and heat for at least 8 minutes.
Melt 30ml of butter in a saucepan, set aside
In a bowl mix the eggs, milk, 1 tablespoon of the melted butter, sugar, flour, vanilla, cinnamon, salt, mix till creamy and smooth.
Carefully remove the very hot skillet from the oven, add the remaining 2 tablespoons of melted butter in the pan and swirl to coat the bottom of the pan.
Gently pour the batter into the hot skillet, making sure not to splatter batter all over the sides of the pan.
Carefully return the pan to the oven and bake for 15 minutes.
After 15 minutes drop the heat to 350 degrees F, bake for a further 10 minutes, remove the skillet from the oven, it should be puffy and a lovely golden brown.
Use a spatula to gently lift the german pancake onto a large plate.
It may fall slightly once removed from the heat, which is totally normal.
To serve, cut into wedges and sprinkle with castor sugar and cinnamon, add a splash of lemon juice.
Try making it in an oven proof mug!!, also a must!, and kids love it!!
One can even use this batter for normal traditional pancakes, yumm!!