Eierpfannkuchen (German Pancakes)

Ingredients

Eggs

4 large

Milk

1 cup

All-purpose flour

1 cup

Salt

1/4 teaspoon

Unsalted butter

4 tablespoons, divided

Powdered sugar

for dusting

Lemon wedges

for serving

Instructions

1. In a large mixing bowl, whisk together the eggs, milk, flour, and salt until the batter is smooth and free of lumps.
2. Heat a large non-stick skillet over medium heat and add 1 tablespoon of unsalted butter. Swirl the butter around to coat the bottom of the skillet.
3. Pour a ladleful (about 1/2 cup) of the batter into the skillet, tilting the skillet to spread the batter evenly into a circular shape.
4. Cook the pancake until the bottom is lightly browned, about 2 minutes. Carefully flip the pancake and cook for an additional 1 minute until the other side is also lightly browned.
5. Transfer the pancake to a plate and keep it warm by covering it with a clean kitchen towel. Repeat with the remaining batter, adding more butter to the skillet as needed.
6. Once all pancakes are cooked, dust them generously with powdered sugar and serve immediately with fresh lemon wedges on the side for drizzling.