When I was a kid, we used to make this at Aunt Bonne and Uncle Ken's house when we had sleep-overs. I don't know why we couldn't get Mom to make them for us -- probably because they don't work so well with whole wheat flour! I'm not sure what the difference is between this and a German Pancake; although, I do know I like these better. The ingredients are pretty much the same as for crepes (just way easier).
2-3 qt dish (9x13 works)
1/4 C butter
3 eggs
3/4 C milk
3/4 C flour
3-4 qt dish (9x13 works)
1/3 C butter
4 eggs
1 C milk
1 C flour
4-4 1/2 qt dish (9x13 okay)
1/2 C butter
5 eggs
1 1/4 C milk
1 1/4 C flour
4 1/2 - 5 qt dish (9x13 not big enough)
1/2 C butter
6 eggs
1 1/2 C milk
1 1/2 C flour
Melt butter in oven at 425.
In glass bowl, mix eggs, add flour and milk. Blend until smooth. Pour in pan with melted butter. Bake for 15-20 minutes.
I always cut the butter in half. Seems to work fine if I just mix all the ingredients all at the same time until smooth. The 2-3 qt and 3-4 qt recipes work beautifully if baked in 2 glass pie dishes. Make sure you bake them lower in the oven so they won't burn on top.
1 comment:
That's funny. I wondered why we never had them growing up, too. Chad and I have them VERY OFTEN! We do actually put some whole wheat flour in. Chad of course loves it when it's all white, they're not as puffy with the wheat, but I feel better about it :)
Post a Comment