German Egg Pancakes with Lemon
Source:Visual Editor:Alex Read:
German Egg Pancakes with Lemon
Step 1:
Get yourself a big bowl, and combine the water, heavy cream, and powdered milk. Beat this mixture until its smooth, then add the eggs (I'd recommend cracking them all into another container first, as picking the shells out of the white mixture you now have isn't very easy), the powdered sugar, flour (recipe says sifted for accuracy of measurement...I read somewhere that whisking the flour will have the same effect, and that's what I did), salt, baking powder, and nutmeg. Beat all of this until it is smooth.
I'd recommend a mixer for best results, but I got by all right with a whisk.
It should look something like this:
Step 2:
Now take your med-large pan. My pans are teflon-coated, with handles that are ok in the oven up to 375 degrees. This isn't quite what the recipe would like you to have, but I made it work. Just, please, don't melt your cookware in the oven, make sure if you use your pans that the handles can handle the heat you're using. If in doubt, a baking pan will do the trick.
Put 2 tbsp. of butter in the pan (you can pre-melt the whole batch of butter if you want, or melt it 2 tbsp. at a time in the pans. I pre-melted it in the microwave) and, once melted, swirl it around the pan to coat it.
Add approximately 1/2 a cup of the batter to the pan, and swirl that around as well. This should leave you with a relatively thin layer (1/4" or so) of batter in the bottom of the pan.
