|I'm embarrassed...I couldn't even contain myself and took a bite BEFORE I snapped the picture. I'm ridiculous. Oh, and you are suppose to eat this in a civilized manor...with a knife and fork and such...not like piece of pizza like I did.|
When the weather would turn a little chilly, my mom would start making oven baked German pancakes at our house. They always made the start to a Sunday a little more special. Now, I associate these yummy dessert-like breakfasts with winter, with the holidays, and with my family.
I had never made them before, but was excited to try out my special German pancake pan (my baby sister gave it to me for a bridal shower gift!) Trying new recipes intimidates me a little bit - I've suffered many a "fail" - so I tend to hesitate a tad more than is necessary.
Needless to say...my German pancakes rocked. Well, the edges might have been a little tooooo brown...perhaps charred in places...but I just ate around that *smile*
1/2 c. sifted flour
3 slightly beaten eggs
1/2 c. milk
2 Tbsp. butter, melted
1/4 tsp. salt
Gradually add flour to eggs while beating. Stir in milk, melted butter and salt. Throughly grease a 9 or 10 inche oven proof skillet. Pour batter into cold skillet; bake in a very hot oven (450 degrees) for about 20 minutes. Loosen pancake from skilled with a wide spatula; cut into wedges with a sharp knife. As it bakes, the pancake rises into golden bubbles. Makes 3-4 servings.
Serve with a dusting of powdered sugar, lemon wedges or syrup.