Growing up, I was a huge fan of pancakes (cue, copious amounts of Mrs. Buttersworth’s syrup). Although this is a bit of a comfort food today, my taste-buds have expanded. In today’s world, I find myself shying away from syrup and preferring Preserves or Fruit or maybe even just a little brown sugar…yumm!
So, I give you German Pancakes. This recipe originally stemmed from my Sister who found it somewhere online. The cool thing about German Pancakes is you can either make them in a muffin tin or in a standard 9 x 13 baking dish.
- 6 Eggs
- 1 c. Milk
- 1 c. Flour
- 3 tbsp. Butter
- 1 tsp. Vanilla
- Preheat the oven to 400 Degrees F.
- Allow the butter to melt in a 9×13 pan – be certain the the edges of the pan are greased adequately to prevent sticking.
- Mix ingredients.
- Pour into the pan and bake for about 20 minutes. It will rise rignificantly and appear quite fluffy!
- Top them with preserves (cherry is my favorite) or brown sugar! And serve!
Aside from varying the size of these, you can also try making them with Almond Extract instead of Vanilla – makes for a whole new flavor!
Thanks to The 36th Avenue for sharing the original recipe!