German Pancakes

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Original Recipe: for three pancakes baked in 8” cake pans but we use a 10” heavy casserole dish or cast iron skillet. You can mix wet and dry ingredients separately and then mix together. Batter is slightly lumpy but that is ok. Important: the batter must be room temperature before baking.

½ Cup Milk

½ Cup Flour

3 Eggs

3 Tablespoons butter

Dash salt

½ Tsp Vanilla

Top with:

Pat of Butter

Lemon Wedges

Honey (optional)

Fruit (slightly warmed - optional)

Preheat oven to 450 degrees, after adding batter, lower to 425 degrees

Preheat empty heavy straight sided pan (10”) for 5 to 10 minutes.

It is key that the pan is piping hot!

Add 2 T butter and melt. Brush butter up the sides of pan. Add batter.

Bake mixture 12 minutes. At altitude (Tahoe), it has been recommended

to lower temperature to 300 at this point and keep warm for another 5 minutes.

We tried it and all it did was collapse.

VICTORIA’S ADJUSTMENTS:

Use a heavy ceramic straight sided dish (10-1/4”)

2 eggs

½ Cup Flour (sifted)

½ Cup Milk

Dash Vanilla

2 Tablespoons Butter

- the usual toppings

Preheat oven to 450 Degrees (at altitude)

Bake mixture 15 minutes

Baking Steps

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