This German pancake is fun to make—and even more fun to watch as it grows in the oven! This version, adapted from The Lemon Cookbook: 50 Sweet & Savory Recipes to Brighten Every Meal, adds a double shot of lemon (using both juice and zest) and cardamom to give it a more complex flavor profile than its contemporaries.
Makes one 10-inch pancake
- Preheat the oven to 425°F, and place a rack in the middle of the oven.
- In a small bowl, stir together the flour, granulated sugar, and salt. Finely grind the cardamom seeds using a mortar and pestle or a clean coffee grinder, and add them to the dry ingredients. Set aside.
- In a large bowl, lightly whisk the eggs with the milk and zest. Add the dry ingredients, and lightly whisk until blended. The batter doesn’t have to be completely smooth, but make sure there aren’t any large lumps of flour.
- In a medium (10-inch) cast-iron skillet over medium-high heat, melt the butter, swirling the pan occasionally, until the butter is very hot and foamy, and almost beginning to brown. Immediately pour in the batter, and put the skillet in the oven.
- Bake for 20 minutes, or until the edges are billowy and brown and the center of the pancake has puffed up. Remove the pan from the oven, sprinkle the pancake evenly with the confectioners’ sugar, and return it to the oven for 2 to 3 more minutes. Sprinkle the lemon juice over the top, and serve immediately.
Recipes reprinted from The Lemon Cookbook: 50 Sweet & Savory Recipes to Brighten Every Meal. Copyright © 2015 by Ellen Jackson. Photos by John Valls. Published by Sasquatch Books. For more lemon-inspired recipes, pick up your own copy of The Lemon Cookbook on Amazon.com.