Lazy Sunday

This morning, Christine slept in. Then she woke up to snow and ice hitting her window. Then she decided, I must make German pancakes. What are German pancakes, you ask? Do they include marzipan? Do they use sauerkraut as a base? Do they involve liters of bier? No, Christine would tell you. Oh no.

They are a puffy custard onto which one squirts fresh lemon juice, then sprinkles powdered sugar. Then, this lucky one drinks black coffee and noshes, perhaps, on fresh cantelope and grapes. Who cares about snow, Christine thought gleefully after devouring half a pie plate's worth of pancake.

Because Christine loves you, dear reader, she has included the recipe below. My husband's family introduced me to these. They demanded that I make them when I was a new bride, and though I was intimidated, I won them over with my mad skillz. I beat a good egg.

Classic German Pancakes (serves 4 well)

8 eggs
1 c. half and half
1/2 c. milk
2 c. flour
1/2 c. XXX sugar
1/2 tsp. salt
1 tsp. vanilla
Lemon juice, melted butter, sifted XXX sugar

Preheat oven to 475 degrees.
Beat eggs with a whisk, then add half and half and milk. In a separate bowl, combine flour, sugar and salt. Add dry ingredients to egg mixtures, and beat ingredients until smooth.
Pour into well greased pie tins or oven-safe, slope sided round pans by 1/2 cup for 7 inch and 1 cup into 9 inch pans (I used one 9-inch pie plate, one 2.5 quart casserole, and one 1.5 quart casserole).
Once in oven do not open door.
Bake until lightly golden (20-25 minutes). Carefully remove with hot pan holders. Serve immediately, topping with melted butter, XXX sugar and lemon juice or fruit compote as desired.