German Pancake

Name: German Pancake
Yield: Serves 4
Ingredients: 1 3/4 cups (8 3/4 ounces), all-purpose flour; 1/4 cup, sugar; 1 tablespoon, grated lemon zest plus 1 tablespoon juice; 1/2 teaspoon, salt; 1/8 teaspoon, ground nutmeg; 1 1/2 cups, milk; 6 , large eggs; 1 1/2 teaspoons, vanilla extract; 3 tablespoons, unsalted butter

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By Andrew Janjigian

Appears in Cook's Illustrated May/June 2017, America's Test Kitchen TV

Desserts or Baked Goods

Breakfast & Brunch

What’s the secret to achieving a tender, custardy base and a crispy, puffy rim? Ignoring one of the cardinal principles of baking.

SERVES4

TIME50 minutes

has video

WHY THIS RECIPE WORKS

Our German Pancake achieves its dramatic appearance and contrasting textures thanks to a few test kitchen tricks. First, we mixed up a simple batter containing just the right amounts of eggs, flour, and milk to produce a pancake with crispy...

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