Tuesday, May 29, 2012

German Pancakes

Such a fun meal.  And easy too.  I used to have these at a babysitters house when we were little, but had never made them myself.  This recipe was so good, though different from the ones I had had before, which were about one inch thick and had kind of a rubbery consistency.  Though that version was still good as I remember it, but then what isn't good when drenched in syrup? This version is light and moist with a wonderful flaky exterior and I much prefer it.  But, since it is less dense, you may want to make two batches and bake them simultaneously if serving a large family.  You can top these with whatever you might put on a crepe or pancake.  So many things would be delicious: applesauce, choc chips, fresh fruit & cream, powdered sugar and lemon . . .  For us, they make a fun breakfast for dinner meal and be sure to let he kids take a peek while they're rising in the oven.  Enjoy!

German Pancakes
Two Peas and Their Pod     Serves 4-6

1 cup all-purpose flour
6 large eggs, lightly beaten
1 cup milk
1 tsp vanilla
6 Tbs melted butter
1/2 tsp salt

Preheat oven to 350.  Grease a 9x13 dish.
Gradually add flour to beaten eggs, mix with a fork or whisk.  Stir in milk, vanilla, butter and salt.  Pour batter into prepared dish.
Remove top rack from oven , as they will rise quit hight and ake at 350 on center rack for 35-40 minutes or until golden brown.  Cut into wedges and serve warm with toppings of choice.

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