Here is a recipe for a breakfast dish that I had never consumed nor heard of, but of which my sweetheart was familiar with. Although it is great for the morning, we generally have it as a dinner course, partly due to the fact that it can be prepared so quickly! :-)
While there are many variations to German Pancakes, some of which take more than an hour to bake, this one can be prepared and cooked in 30 minutes. For those hectic nights that you want to prepare something quick, give this a try!
There are a myriad of recipes out there, and I'm not sure where our favorite disappeared to, but this comes close to matching what we like. I took it from a Hyrum City Sesquicentennial cook book, with the recipe submitted by Eileen James in Hyrum. I then doubled it and made some other modifications. If you have some eggs available, give it a try!
Ingredients:
- ½ cup butter
- 1½ cups flour
- ⅔ cup sugar
- ½ tsp salt
- 6 - 8 eggs
- 3 cups milk
Instructions:
- Pre-heat oven to 375 degrees.
- Cut butter into several pats and scatter them in a large glass cake pan.
- Heat pan for five minutes while oven is heating until butter is mostly melted.
- Increase heat to 400 degrees.
- Mix all ingredients together; if you have a large blender, that mixes it well!
- Blend until smooth. Immediately pour into pan.
- Bake for 20 minutes. Edges will expand and firm up. Center will be moist.
- Lower heat to 350 degrees until done (firm and light brown, but not scorched!)
Serves 6 - 8 people.
Cut into slices and serve hot. Drizzle maple syrup or sprinkle powder sugar. Enjoy!
Additional Notes:
- Previous recipes make a smaller amount, so the slices are thinner. Because our family tends to consume this and still want more, this recipe variant makes extra thick slices.
- If you want to experience the thinner variety, or don't have as many mouths to feed, cut the ingredients back some... only 6 eggs, and less flour.
- Also, some recipes go WAY overboard on butter, calling for more than a cube of it!
- This version is healthier, though you can cut the butter even further if you like.
- Definitely use butter, not margarine!
