Monday, April 6, 2009

German Pancakes, yum!

We made these for breakfast yesterday and, if I do say so myself, they were quite tasty.

6 eggs
1 C flour
1 C milk
1/8tsp salt
1/4 C butter
3t sugar
1 t cinnamon
dash of vanilla

Preheat oven to 450, while it is preheating put the butter in a 9x13 pan in the oven so it will melt (don't let it burn though, pull it out when all melted, my butter was frozen so it took a while for me).

In the mean time, whip the six eggs until thick and lemony color. Add the flour milk, salt, vanilla, sugar and cinnamon and mix together. Dump in the buttered pan and cook 15 minutes at 450dgs.

Don't freak out, if you've never seen a German pancake come out of the oven, they puff up huge all up over the sides of the pan (kids love it!), it will shrink down, so be ready to serve it hot.

Okay now here is the kicker, we normally serve these with just syrup, but this time we mixed powdered sugar with lemon juice and spread it over the pancake and then topped with strawberries, and I have to say, it was delicious! Seriously. I don't really care for eggy things, but that lemony sugary stawberry-y glaze was amazing.

I also learned that you just can't make these ahead of time, plan for it to be pulled out of the oven right before serving. You can mess around with the time, for instance, you could cook it at 350 for 40 minutes, 400 for 20 minutes or 450 for 15-17 minutes. Just make sure you serve that baby soon after you pull it out.

Anyway, it is one of the simplest, least messy, serves-a-crowd, breakfast foods I have found!

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