My grandmother, with whom I share the same middle name, used to sing a little song to me when I was little prior to tickling me with her fingers (which posed as a bee), "There once was a bee who lived in a tree; and all he could do was bzzzzz sting, sting, sting sting...." (then the tickling ensued).

This site is in memory of her and the warmth all grandmothers and mothers give in making good food and creating memories in the kitchen.

Tuesday, February 21, 2012

German Pancakes








yields 4 servings

  • 4 large eggs
  • 1/2 cup(s) whole milk
  • 1/2 cup(s) flour
  • 1 tablespoon(s) granulated sugar
  • 1/2 teaspoon(s) pure vanilla extract
  • 1/2 teaspoon(s) grated lemon zest
  • 1/4 teaspoon(s) kosher salt
  • 2 tablespoon(s) unsalted butter
  • Confectioners’ sugar, for serving

  • Directions

    1. Heat oven to 425°F. In a blender, purée the eggs, milk, flour, granulated sugar, vanilla, lemon zest and salt until well combined.
    2. Heat a medium or large (9- to 10-in.) cast-iron skillet over medium heat. Add the butter and melt. Add the batter, transfer the skillet to the oven and bake until the pancake is puffed and golden, 12 to 15 minutes. Dust with confectioners' sugar, if desired.