When I was a kid, my aunt & uncle used to take my twin sister and me along when they went to Milwaukee for a week-long visit to an elderly relative. We were the built-in babysitters/entertainers for our three cousins, which meant we mostly tagged along for the long dinners with the cantankerous old aunt and prevented one of our cousins from making inappropriate sarcastic remarks. One of our favorite places to go for dinner was a restaurant called Pandl’s, which was famous for their giant 6-egg German pancake. We already fancied ourselves to be true German pancake connoisseurs, what with our German grandmother regularly making flat, eggy pancakes for us on weekends at her house. But these pancakes, somewhat fluffy and curling up on the edges, were totally different…and amazing. Thinking I would have to go to Milwaukee every time I wanted this type of pancake (therefore writing it off entirely), I was floored to discover a recipe for this delectable dish on Christmas morning last year. I was also pleased to discover it was ridiculously easy. A special thanks to Holidays at Home, Copyright 2004 (CPI), for providing me with a direct link to a forgotten tweenhood delight.
1/2 c all-purpose flour, sifted
3 eggs, lightly beaten
1/2 c milk
2 tbsp melted butter
1/4 tsp salt
1/4 c (approximately) powdered sugar
1/4 c (approximately) fresh lemon juice
1/4 c (approximately) melted butter
Gradually add flour to beaten eggs, beating with rotary beater. Stir in milk, butter, and salt. Pour batter into greased 9×10 inch ovensafe skillet. Bake at 450 degrees for 20 minutes. Serve hot. Cut into wedges. Sprinkle generously with powdered sugar, fresh lemon juice, and melted butter or make a syrup by stirring fresh lemon juice into powdered sugar, adding melted butter. Use approximately 1/4 cup of each; adjust to taste. Makes 6 servings.