Olga'S German Pancake
Olga's German Pancake offers a fluffy, golden-brown treat with a hint of lemon sweetness, perfect for brunch or special breakfasts enjoyed by family and friends.
Ingredients
Instructions
- Preheat oven to 425°F.
- Melt butter in a 9-inch ovenproof skillet.
- Mix eggs, flour, and milk together with a fork until combined; batter should be lumpy.
- Pour the batter into the skillet and bake in the hot oven for about 20 minutes until puffy and golden brown.
- Remove from oven and sprinkle with confectioners sugar.
- Return to oven briefly, then sprinkle with lemon juice and serve immediately.
- Cut into wedges with kitchen shears.
Tips & Substitutions
For a fluffier pancake, ensure your eggs are at room temperature before mixing. If you don’t have confectioners sugar, you can blend regular sugar until fine. For a twist, consider adding a hint of vanilla extract or a pinch of nutmeg to the batter. This pancake is best enjoyed fresh out of the oven, so avoid making it too far in advance.
Serving Suggestions
Serve the pancake warm, sprinkled with confectioners sugar and a drizzle of lemon juice. It pairs wonderfully with fresh berries or a side of sautéed apples for added flavor. For a complete breakfast, consider serving it alongside crispy bacon or a light South African Gourmet Salad for a refreshing contrast.
Storage & Reheating
Leftover German pancake can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place it in a preheated oven at 350°F for about 10 minutes until warmed through. This dish is best enjoyed fresh, but reheating will help maintain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Olga'S German Pancake contains roughly 430 calories, with 5g protein, 80g carbohydrates, and 10g fat. It is a good source of iron (13% of the Daily Value) and protein (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pancake without butter?
Yes, you can substitute melted coconut oil or a dairy-free margarine for the butter. This will still provide the necessary fat for a rich flavor and texture, making it suitable for vegan diets or those with dairy allergies.
What can I use instead of milk?
You can use any non-dairy milk such as almond, soy, or oat milk as a replacement for regular milk. This will keep the pancake deliciously moist while accommodating dairy-free diets.
How do I prevent the pancake from sticking to the skillet?
Make sure your skillet is well-greased with melted butter. Alternatively, use a non-stick skillet or a cast iron skillet that has been well-seasoned to prevent sticking and ensure an easy release.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).