Total Time
35mins
Prep 5 mins
Cook 30 mins

I absolutely LOVE these! Traditionally served with lemon wedges - but MUCH better with lime! Easy to make, and great reheated!

Directions

  1. Preheat oven to 425.
  2. Beat first three ingredients just enough to moisten flour.
  3. Melt butter in ~12" oven proof non stick skillet then add oil. Tip pan to coat bottom and sides of pan.
  4. Pour mixture in prepared pan.
  5. Bake at 425 for 25-30 minutes until golden brown.
  6. Cut pancake into 4 wedges and serve by sprinkling liberally with lemon (or lime) juice and powdered sugar.
Most Helpful

This is exactly what I was looking for. I don't eat a lot of flour and was looking for a more "eggy" version. Never tried lime on a german pancake before and this is the first time I made one in my cast iron skillet. I ate the whole thing and have added it to my repertoire.

Lisascarpello February 06, 2010

When I made it the first time I followed the directions but, it was to eggy for my family. The second time I made it I only used 2 eggs and dumped ground cinnamon in to the mix and it came out awsome. The family loves and it is not as eggy tasting.

ZEBAL November 05, 2007

It is a yummy pancake. However mine didn't turn out like the photo at all. It came out like a cake and didn't fall in the center. I used self rising flour which could have been the problem. I'll defiantly try this again.

tbean1 January 02, 2007