Ready in 45 minutes
Baked German pancakes....they puff up like UFOs and are crispy, eggy and amazing. No syrup required :)
*adapted from Marion Cuunnigham's The Breakfast Book, and Ask Mr. Gold, LA Weekly.
"Outstanding! This has become our traditional Sat am breakfast (with fruit sauce) My first few didn't 'puff,' but after a quick check of the oven temp, I realized my oven was cooler than it should be. I cook at 375, and it puffs every time! Thanks for sharing!"- HealthyTexan
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Preheat the oven to 450 degrees. Coat one 12" cake pan with cooking spray.
Break eggs in a medium mixing bowl and beat until thoroughly mixed. Add milk and blend well.
Sift the flour and salt into the egg mixture, while whisking smooth. (You can also sift the flour and salt onto a sheet of waxed or parchment paper, then lift the corners and drift into the egg and milk while mixing steadily.) Add the melted butter and mix briskly until smooth.
Pour the batter into pan(s) and bake for 15 minutes at 450 degrees. Watch closely!!! If the edges are burning but the inside and bottom are still liquid, reduce heat to 350 degrees and extend time.
Sprinkle with lemon juice and confectioner's sugar and serve immediately!!
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Nickole2007 3 years agoThanks so much for sharing this with us, my mom used to make these for my sisters and I when I was little, and I loved them then! Now I get to share them with my family! Thanks!
Jamesedwards 3 years agoWow, fantastic... It's an eggy funnel cake. Very filling.
HealthyTexan 3 years agoOutstanding! This has become our traditional Sat am breakfast (with fruit sauce) My first few didn't 'puff,' but after a quick check of the oven temp, I realized my oven was cooler than it should be. I cook at 375, and it puffs every time! Thanks for sharing!
JessieEK 4 years agoYou can also use a skillet, pie pan or other oven safe baking dish with sides, or 4 6-inch small pans or skillets. I double the recipe and use 2 9-inch cake pans to serve 4. Take the top rack off - when they puff, they might hit it! [I posted this recipe.]