German Pancakes

This is one of our favorites for breakfast on weekends. On menus they will also be called a Dutch Baby. My mom always made these for us and they are always so good and not too heavy for a breakfast option. You can make them in either a cast iron/oven proof skillet or in pie plates. Jake and I like them a little softer and less crispy on the bottom and edges so I use pie plates. Either way is very good and whatever is more convenient works just as well.

German Pancakes

• 2 Tbs butter
• 3 eggs
• 1 Tbs sugar
• 1/2 tsp salt
• 3/4 c milk
• 3/4 c flour
• Lemon and powdered sugar for garnish

Preheat the oven to 425 degrees. In your 2 pans or pie pates place a tablespoon of butter in each and place in the hot oven until melted and starting to brown. While the pans are in the oven take a medium mixing bowl and beat the eggs, salt and sugar until fluffy. Alternating wet and dry add in the milk and flour to the eggs in 3 additions each. Mix thoroughly until combined. Once the butter is ready take the pans out of the oven and swirl the butter around the pans to coat all surfaces. Pour 1/2 of the batter in each of the pans while still hot and then put directly into the oven. Bake about 15 minutes until browned on the edges and pancake is set. serve with lemon juice and powdered sugar. Mom would sometimes serve them with your favorite jam or fruit dressed with sugar and cinnamon.

Enjoy!