Tuesday, February 26, 2013

German Pancake in a 9x13 Pan

I LOVE breakfast, and one of my favorite breakfasts is German Pancakes, sometimes known as Dutch Babies.  They are a puffy-egg pancake that is made, typically, in a pie plate.  I've modified mine to feed a large family of 7.  With 2 growing boys and a husband, I end up making about 3- 9x13 pans.  The typical German Pancake is served with fresh lemon juice and powdered sugar.  I like mine with lemon juice and maple syrup.  Some of my kids like fresh freezer jam on them, and when fresh berries are in season, they add those with the lemon juice and powdered sugar.  

(To reduce this to the original pie plate size, cut it into 3rds.)

German Pancake

4 Tbsp. butter
6 eggs
1 ½ cups flour
1 ½ cups milk
1 tsp salt

*Lemon Juice, maple syrup, and powdered sugar.

1.  Heat oven to 400 degrees.  Slice butter and add to the 9x13 pan.  Place in the oven until the butter is melted.  Brush or roll butter around the edges of the pan.
2.   In the meantime, place eggs, flour, milk and salt into a blender and blend well.
3.  When pan comes out of the oven, pour mixture into hot pan and immediately put back into the oven.
4.  Bake for 25-30 minutes or until puffy and golden brown.

*Serve with lemon juice, maple syrup and powdered sugar.

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