Tuesday, March 20, 2012
My friend Tori shared her recipe for a German pancake that she often makes on Sunday afternoons for her family. It's similar to my post about the Swedish Pancake, but it's a little lighter on the milk, which gives it a denser texture. These oven pancakes are just delightful at any time, breakfast, lunch or dinner! I added some spices and orange zest to my version to give it a little more flavor. My boys gobbled it up and begged me to make it again, very soon! This can be topped with berries, powdered sugar, syrup, or even eaten plain.
4 TBSP butter (I used only 3 tbs of butter and will probably use only 2 tbs next time, just to cut down on calories)
2 c milk
2 c flour
1/2 cup sugar
1/2 tsp salt
1 tbs vanilla
Orange zest (optional)
1. Preheat oven to 425 degrees. Place butter in 9X13" glass baking dish. Place in oven to melt.
2. Put eggs in a blender. Beat on low speed. Add flour, milk, sugar, salt, vanilla, orange zest, cinnamon and cardamom. Beat on low until smooth.
3. Pour into hot pan. Bake 20 minutes. Serve immediately.