Pfannkuchen (German Pancake)

Let's Cook

1. Step 1.

   Whisk vigorously in a medium bowl until thickened and lemon colored, 1 to 2 minutes: 4 large egg yolks (whites reserved); 3 tablespoons (35g) sugar; ⅛ teaspoon salt

2. Step 2.

   Whisk in: ¼ cup (60g) milk; ¼ cup (60g) lukewarm water; Finely grated zest of 1 lemon; (¼ teaspoon vanilla)

3. Step 3.

   Add and whisk until smooth: ½ cup (65g) cornstarch

4. Step 4.

   Beat until stiff but not dry: 4 large egg whites

5. Step 5.

   Add to the yolk mixture, gently whisking until the whites are incorporated but not deflated; the batter should have the appearance of a light foam. Immediately melt in a 10-inch heavy ovenproof skillet, preferably nonstick, over medium heat: 3 tablespoons butter

6. Step 6.

   When the bubbles subside, pour in the batter. Cook until the pancake looks golden brown on the underside when pried back from the skillet with a knife, about 2 minutes. Place the skillet in the oven and bake until the pancake has puffed and the top feels dry and set when gently touched, about 5 minutes. Immediately slide the pancake onto a serving platter and sprinkle with: Powdered sugar; (Ground cinnamon)

7. Step 7.

   Serve at once, accompanied with: ⅔ cup warmed apricot or cherry preserves