German Skillet-Baked Pancakes

Name: German Skillet-Baked Pancakes
Ingredients: 8 extra-large eggs; 1 cup all-purpose flour; 1 cup half-and-half; 8 tablespoons (1 stick) unsalted butter, room temperature, plus 4 tablespoons, melted, for brushing on the pancakes; 4 tablespoons unsalted butter, melted; Confectioners’ sugar; 2 lemons, cut into wedges

By Ron Silver and Rosemary Black

April 18, 2010

This recipe yields puffy, golden pancakes with minimal effort because they’re baked rather than cooked on top of the stove. Lemon cuts the sweetness of these pancakes and imparts its fresh, citrusy flavor. Serve with Venison Sausages (page 185).

Recipe notes

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