makes 4 to 6 servings
6 eggs
1 cup milk
1 cup all-purpose flour
1/4 tsp. pure vanilla extract
1/4 tsp. ground cinnamon
5 tbsp. butter
freshly squeezed lemon juice
confectioners sugar
preheat oven to 450 degrees. this is important! place oven rack on the middle rack of your oven. place a large, heavy ovenproof frying pan or a cast-iron skillet in the oven until hot.
while the pan is heating, prepare your batter. in a large bowl, beat the eggs until light and frothy; add milk, flour, vanilla, and cinnamon; beat for five minutes more. the batter will be thin, but very smooth and creamy.
using a pot holder, remove the hot skillet from the oven; add the butter; tilting the pan to melt the butter and coat the skillet. pour the prepared batter into the hot skillet, all at once, in the center and return skillet to oven.
bake approximately 20 to 25 minutes or until puffed and golden brown. remove from oven and serve immediately. either bring the pancake to the table in its pan or slide it onto a serving plate {once out of the oven, the pancake will begin to deflate}. to serve, cut into seving-size wedges and transfer to individual serving plates. top with your favrotie topping and serve immediately. for a classic german pancake, sprinkle with freshly squeezed lemon juice and dust the top with powdered sugar.
