Monday, February 9, 2015
The recipe had been buried in some old scrapbooks; I rediscovered it a few months ago. I hadn't made German pancakes in decades. I was curious if they were as good as I remembered and whipped up a half batch last month. We decided the portion size was a bit small. I adjusted the recipe and made a second batch this weekend. We deemed this a keeper. Crisp on the edges, chewy in the middle, it's great breakfast comfort food.
The toppings in the recipe are just suggestions. I bet anything sweet or savory would work. Mine was delicious with fresh strawberries and maple syrup.
2¼ tsp sugar
¼ tsp salt
½ cup flour
½ cup milk
1½ Tbls butter, softened
Heat oven to 400F. Grease a 10" pie plate (or something about that size). Beat eggs until they are light yellow; add remaining ingredients and mix until smooth. Pour batter into pan. Bake 20 minutes at 400, then reduce heat to 350F and bake 10 minutes. Cut in half and slide onto plates.
Serve with powdered sugar and butter, or with syrup, jelly or honey.