|We are all grown up Linuses|
I hope to feature more cast iron recipes in the coming weeks. The use of these pans is so versatile. They also are wonderful at replicating flavors from the grill for an apartment dweller with no outdoor space.
adapted from the Rachel Ray Show
|German Pancake- courtesy|
of Rachel Ray Show
1/2 cup milk
3/4 cup all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon freshly grated nutmeg
A pinch kosher salt
3 tablespoons unsalted butter
2 tablespoons confectioners’ sugar
2 tablespoons fresh squeezed lemon juice
Preheat the oven to 425°F.
In a medium bowl, whisk together the eggs, milk, flour, granulated sugar, nutmeg and salt until combined. The mixture will still have some lumps and that’s a good thing. In a 9-inch cast-iron skillet, melt the butter over medium heat. When the butter has melted, lower the heat slightly and allow the butter to brown.
Carefully pour the pancake batter into the skillet and transfer it to the oven.
Bake until the pancake is golden brown around the edges and puffed, 15-20 minutes.
Garnish with lemon juice and powder sugar. Either cut to serve or eat right out of the pan!