Sunday, April 20, 2014

Happy Easter.

Hubby and I frequent Elmer's Restaurant, an old-fashioned breakfast place in Eugene, Oregon. Elmer's  serves this enormous German pancake, light and fluffy, dusted with sugar and drizzled with fresh lemon juice and a pat of butter.

I have been wanting to make this at home, as a special treat.

And I succeeded thanks to fellow blogger's recipe at the following link:

She calls it a Bismark/Popover

It is absolute divine. Here is her recipe (with very minor variations) for those of you too lazy to go search.

2 eggs
1/2 C flour
1/2 C milk (hers is 2%; I had whole milk)
pinch of salt
pinch of nutmeg
2 or more T of sweet butter
Fresh lemon wedges
Confectioner's sugar

Heat over to 450degree F. Whisk the eggs with the flour, milk, salt and preferably fresh nutmeg.
Melt 2 Tablespoot of butter in a 10" cast=iron skillet over medium heat.
Pour batter into skillet and place immediately in the hot oven.
Bake until the pancake is golden and fluffy, about ten-twelve minutes.

Transfer the pancake on a serving dish and sprinkle the confectioner's sugar and a squeeze of lemon.
Serves two generously.

Enjoy for breakfast, or for dessert!


  1. I have used a Le Creuset casserole dish to make this. Works great.

  2. I amdefitely going to try this. Ingredients very similar to my Yorkshire pudding recipe...

  3. That Bismark looks real soft. Like that idea of squeezing lemon.

  4. I know this is an old post, but I've eaten this German pancake here in Texas at the Original Pancake House. It is good!