This was something my mother made often at our house. (It's a tasty way to use up eggs)
I make it more often than I make regular pancakes. It really is nothing like pancakes or waffles except that it's made in a pan and it is a breakfast item. We love them around here!
Ingredients:
6 eggs
1/4 cup sugar
3/4 cup flour (bread flour works the best)
3/4 cup milk
1/4 tsp. vanilla extract
You'll note that in the picture the pancake is in a cast iron skillet. If you have one use it. Its a good way to distribute the heat evenly while cooking. I don't have one so I use a shallow pan like a pie plate. I learned something while researching the recipe before this post. Your pan should be greased well and hot when you pour the batter into it. This will also allow it to cook all the way through, help create that fluffiness you are looking for and not stick to the pan. I also learned that using bread flour will allow the pancake to rise more spectacularly.
Preheat your oven to 450 F. Place your pan greased on the middle rack to heat while you prepare the batter.
Using an electric beater, beat the eggs in a medium stainless steel bowl until fluffy. Add sugar and 1/4th cup of the flour. Beat. Add 1/4 cup milk and beat again. Add another 1/4th cup flour and beat, then another 1/4th cup milk and beat. Repeat the process a final time using up all the flour and milk called for. Stir in the vanilla.
This recipe actually make enough for two german pancakes, so at this point I will pour the batter into two pie plates and cook it for 20 minutes or until puffy and golden brown. If you use it all in one pan, try to use a larger pan so the pancake will still be thin and puff up. I have found if I allow too much batter into one pan, the pancake will be thick and not rise as well. Some people like them thicker though. You're welcome to try it that way. These are so very very tasty and such a fast meal to make. We love them!
Here are some suggested toppings for your pancake:
Sifted powdered (confectioners) sugar
Fresh applesauce with a dash of cinnamon
Crushed pineapple, drained
Whipped cream and sliced fresh strawberries
Syrups (maple, your favorite fruit syrup, or honey)
Canned pie filling, cold or warm
Em, that looks so good! I've never made them in a skillet like that, bt I have baked them. I really want t o try it this way!
ReplyDeleteWell, you still bake them in the oven- but you use a skillet- a cast iron or OVEN PROOF skillet. Pie plates work fine for me since I don't have either of those.
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