German Skillet-Baked Pancakes
This recipe yields puffy, golden pancakes with minimal effort because they’re baked rather than cooked on top of the stove. Lemon cuts the sweetness of these pancakes and imparts its fresh, citrusy flavor. Serve with Venison Sausages (page 185).
Ingredients
For the Pancakes
For the Topping
Preparation
Step 1
Preheat the oven to 425°F.
Step 2
In a large blender, combine the eggs, flour, and half-and-half. Blend on medium speed until the batter is fairly thick and smooth, scraping down the sides of the blender container several times.
Step 3
Place 4 tablespoons of the softened butter in each of two 10-inch or 11-inch cast-iron skillets. Place each skillet over low heat and melt the butter.
Step 4
Pour the batter over the melted butter in the skillets, making sure the batter is evenly distributed.
Step 5
Carefully slide the skillets into the oven. Bake the pancakes for 25 minutes, or until puffed and golden.
Step 6
Transfer the pancakes from the skillets to large plates or shallow bowls with a large spatula. Immediately pour 2 tablespoons of melted butter over each pancake. Sprinkle with confectioners’ sugar and place wedges of lemon for squeezing on top of the sugared pancakes. Serve immediately.
