1/2 cup flour
1/2 cup milk
2 eggs, lightly beaten
dash salt
dash nutmeg
3 Tbsp. butter
Two cast-iron 8-inch skillets
1 fresh lemon
beaucoup powdered sugar
Directions:
Called German Pancakes, Dutch Babies or Lemon Crepes, I think they simply look like mini-versions of Chen's Hootenanie Pancake! But they are heavenly; like nothing I've EVER had for Breakfast.
-Preheat oven to 425 degrees. Divide butter in half and melt each half in a cast iron skillet on stovetop over medium heat.
-Meanwhile, whisk together flour, milk, eggs, salt and nutmeg until JUST combined (batter will be slightly lumpy).
-Pour each half of the batter into each cast iron skillet and immediately place in preheated oven. Bake for 9-10 minutes or until the pancake has puffed out.
-Remove skillets from the oven and use a wooden spatula to remove each pancake to a dinner sized plate. Cut fresh lemon in half and squeeze each half over each pancake. Yes, lots o' juice! Then, sprinkle a LOT of powdered sugar over the lemon juiced pancake. Enjoy!!!! -Diana
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