Our recipe is based on one by Henriette Davidis, nineteenth-century Germany’s greatest cookbook author.

Preheat the oven to 400°F.

Whisk vigorously in a medium bowl until thickened and lemon colored, 1 to 2 minutes:

Whisk in:

Add and whisk until smooth:

Beat until stiff but not dry:

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:

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:

Serve at once, accompanied with: