Today I’m sharing a new family favorite recipe. This recipe used one of June’s sale items so make sure you check it out. I’m getting hungry just posting this recipe.
A few months ago we helped some friends of ours move. They promised German Pancakes to whoever came over. I live with 4 boys… you better believed they were ok with that deal. After helping them move we had the pancakes. Every single one of my boys (husband included) fell in love. It was love at first bite. We had all never had German Pancakes before. The next day my son begged me to make them for breakfast. It was Sunday morning and of course I didn’t have milk in the fridge. I wasn’t even worried. I used my Thrive Instant Milk in this recipe and they turned out perfectly.
1/4 cup butter
1 cup all-purpose flour
1 cup milk (or Thrive Instant Milk reconstituted)
6 eggs, lightly beaten
1/8 teaspoon salt
Preheat oven to 350 degrees.
Melt butter in a 9×13 baking pan.
In a bowl, mix flour, milk, eggs and salt. Pour the mixture into the baking pan.
Bake on center rack in the preheated oven for 30 to 40 minutes, until golden brown.
Alternate cooking method
I cooked the pancakes at 425 degrees for about 15 minutes. I am not a German Pancake connoisseur so I’m not sure if that changed them completely from what they should be, but we loved them and it was much faster.
NOW – WHO DARES ME TO TRY THIS WITH POWDERED EGGS?
- Jodi Weiss Schroeder