German Pancakes
Yield: 4 servings
Ingredients
3 Tbsp butter
6 eggs, beaten
1 cup milk
½ tsp salt
1 tsp vanilla
1 cup flour
Directions
1. Preheat oven to 450˚F. Cut the butter into small chunks and place in a square baking dish (glass or ceramic works best, but metal is OK – just watch cooking time carefully). Melt butter in the oven as it preheats, but do not let brown.
2. Whisk eggs, salt, milk, and vanilla until well mixed. Add flour and whisk vigorously to prevent any clumps from forming.
3. Pour batter into heated pan containing melted butter. Do not stir. Carefully place in oven and bake for 20 – 25 min. When done, sides will have risen and browned, but center will be firm and will not jiggle.
4. Serve immediately.
Note: This can be held warm until served if necessary, but the pancake will lose some of its “puffiness” at the edges.
Yield: 4 servings
Ingredients
3 Tbsp butter
6 eggs, beaten
1 cup milk
½ tsp salt
1 tsp vanilla
1 cup flour
Directions
1. Preheat oven to 450˚F. Cut the butter into small chunks and place in a square baking dish (glass or ceramic works best, but metal is OK – just watch cooking time carefully). Melt butter in the oven as it preheats, but do not let brown.
2. Whisk eggs, salt, milk, and vanilla until well mixed. Add flour and whisk vigorously to prevent any clumps from forming.
3. Pour batter into heated pan containing melted butter. Do not stir. Carefully place in oven and bake for 20 – 25 min. When done, sides will have risen and browned, but center will be firm and will not jiggle.
4. Serve immediately.
Note: This can be held warm until served if necessary, but the pancake will lose some of its “puffiness” at the edges.
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