Today's Recipe -- Pancakes -- Henry Thiele's German Pancakes

THE FOLLOWING RECIPE IS FROM "JAMES BEARD'S AMERICAN COOKING." Henry Thiele's German Pancakes 9 servings; approximate preparation time 10 minutes 1 cup sifted flour

1 teaspoon salt

6 tablespoons sugar, divided

1 cup whipping cream or half-and-half

9 eggs

About 3 tablespoons melted butter or margarine, divided

6 teaspoons lemon juice

1. Preheat the oven to 400 degrees. Mix the flour, salt, 3 tablespoons sugar and the cream to make a paste. Beat in the eggs, one at a time.

2. Heat a 10 1/2-inch heavy skillet, preferably cast iron, over medium heat; use 2 teaspoons melted butter for each pancake. (A nonstick skillet can also be used but the pancake will not be quite as puffy.) Put the butter into the hot pan and add a third of the batter. Cook until it browns lightly on the bottom and seems to be cooked at the sides.

3. Place in the preheated oven until it puffs and browns lightly, about 7 minutes. Remove from the oven and slip the pancake onto a heated plate, browned side up. Brush with melted butter; sprinkle with 1 tablespoon sugar and 2 teaspoons lemon juice.

4. Repeat with the remaining batter, butter, sugar and lemon. Cut each pancake into wedges and serve.

Data per serving Calories 286 Protein 8g Fat 19g Carbohydrates 21g Sodium 354mg Saturated fat 10g Monounsaturated fat 6g Polyunsaturated fat 1g Cholesterol 261mg