German Pancakes
6 eggs
½ tsp. salt
1 cup milk
1 cup flour
3 Tb. butter
Preheat oven to 400°. Melt butter by putting it in a 9x13 inch baking dish, then putting the dish in the oven. Watch that it doesn’t burn while you mix the eggs. Beat eggs with electric mixer or in blender until foamy. Beat salt into mixture. Add milk and flour alternately.
Remove the baking pan from the oven. Tip the pan back and forth to coat the bottom with the melted butter. Pour the egg mixture on top of melted butter. Bake for 20 minutes at 400°.
Top with powdered sugar, or serve with jam, syrup, or fresh fruit. Serves 6.
If you want a smaller batch, make a two-egg version (2 eggs, pinch salt, 1/3 c. milk, 1/3 c. flour). It feeds two people. Cook the smaller recipe in a large bread pan or another small baking pan.
My kids won't eat the high crusty edge that usually forms, so I figured out how to cook this without the tall edge. To avoid creating the high crusty edge, blend the egg mixture for about 5-6 minutes. Then, after you make sure the butter coats the bottom and sides of the pan, pour the egg mixture around the edge of the pan in a rectangle, letting the middle fill in on its own. bake as normal. You will get a uniformly thick pancake.
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