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Henry Thiele's German Pancakes

Source of Recipe


From "James Beard's American Cooking"






List of Ingredients



• 1 cup sifted flour
  
• 1 tsp salt
  
• 6 Tbsp sugar, divided
  
• 1 cup whipping cream or half-and-half
  
• 9 eggs
  
• About 3 Tbsp melted butter or margarine, divided
  
• 6 tsp lemon juice
  






Instructions



1. Preheat the oven to 400 degrees (F). Mix the flour, salt, 3 tablespoons sugar and the cream to make a paste. Beat in the eggs, one at a time.
   
   
2. Heat a 10-1/2-inch heavy skillet, preferably cast iron, over medium heat; use 2 teaspoons melted butter for each pancake. (A nonstick skillet can also be used, but the pancake will not be quite as puffy.) Put the butter into the hot pan and add a third of the batter. Cook until it browns lightly on the bottom and seems to be cooked at the sides.
   
   
3. Place in the preheated oven until it puffs and browns lightly, about 7 minutes. Remove from the oven and slip the pancake onto a heated plate, browned side up. Brush with melted butter, sprinkle with 1 tablespoon sugar and 2 teaspoons lemon juice. Repeat with the remaining batter, butter, sugar and lemon. Cut each pancake into wedges and serve.
   
   Makes 9 servings.