Sunday, September 12, 2010

German Pancakes

This has been a classic in the Bradshaw home for many years. For Christmas mornings, we'd often each get a pie pan full of German Pancakes along with our favourite toppings. That didn't preclude the frequent consumption of said scrumptiousness throughout the year. As an added bonus, it's quick and easy.

Looking through our family photos, I found a few that prove my statement (and this wasn't all of them)...

With that, here you go.

German Pancakes
9 eggs
1.5 C flour
1.5 C milk
1 t salt
2 T butter

Notes: This recipe is for a 9x13" pan but will work as long as you keep the ratio of eggs to flour to milk. 6 eggs will work but be a bit thinner, and 3 eggs would require a 9x9" pan or pie pan.

  1. Place butter in a 9x13" pan and put in oven until it melts while preheating to 400°F.
  2. Mix the remaining ingredients together thoroughly (preferably with a hand mixer).
  3. Pour the batter into the pan.
  4. Bake for 20-25 minutes until the pancake has puffed up and is golden brown on the corners.
Suggested Toppings: Lemon and powdered sugar
Berries (frozen or fresh)
Whipped Cream

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