Roger's German Pancake

Roger, a regular reader (read: captive audience) and one of my first subscribers, has gladdened my heart by graciously writing a guest post for me. Roger is a writer, avid bird-watcher, budding photographer, and a bit of a theologian. You can enjoy his beautiful photographs, witty remarks about things in general, and random thoughts on the world as he marches to the beat of an indifferent drummer here.


I came home from an afternoon of hiking and birding with an appetite. My wife and daughter were heading out for the evening, leaving me to fend for myself for supper. Naturally, I decided to prepare something special — A German pancake.
Serves 2-4. (Or 1. It can serve just 1 also.)

• Preheat oven to 450° F.
• Beat together:
  3 large eggs (large chicken eggs — You don't need to search for an ostrich or anything like that.)
  ¾ cup flour
  ¾ cup milk (I used 1% milk, because that's what happened to be in the fridge.)
  ½ teaspoon salt
  ½ teaspoon vanilla or lemon extract (I used vanilla.)
• Melt 1½ tablespoon butter in skillet. When hot, pour in mixed ingredients.
• Bake at 450° F for 15 minutes, lower the oven temperature to 350° F and bake for another 10 minutes.
• Top with powdered sugar and lemon juice to taste. (I like a lot of both, as you can see.)
  
  This one was tasty, but a bit well done. Next time I'll check the oven a few minutes before the time runs out.