By: Kasandra Lechleiter
Recipe: German Pancakes Category: Breakfast
Notes of Experience:
You might want to double the recipe, whether you want it to be considerably thick or just have it in a bigger pan.
3 eggs (preferably large)
1.5 tablespoons (tbs) of granulated sugar
1 pinch of salt
0.75 cup of milk (preferably warm)
3 tablespoons of melted butter (not entirely melted)
Optional: Serve with sliced strawberries, lemon juice, and powdered sugar to taste
Preheat the oven to 400* Fahrenheit (205* Celsius)
Combine the eggs, granulated sugar, salt, milk, vanilla, flour, and melted butter in a blender and blend until smooth. (Or I suppose you could mix them in a bowl, but if you’re really hungry, blenders will be faster.)
Preheat an oven-safe skillet over medium-high heat. (If your oven is numbered, I suggest 5-7, the medium range) for 3-4 minutes.
Melt the butter in the skillet.
Pour the batter into the heated skillet and then immediately (an carefully, for both the food’s sake, and yours) move the skillet to the oven and bake for 25-30 minutes.
The pancake is done when it is a rich, amber color and the sides have risen considerably
Let the pancake cool