German Pancakes

This German Pancake recipe has been in my family since I was little. The show-stopping pancakes make breakfast feel like a special occasion. But they are so easy to make! They are supposed to be misshapen, and will deflate a bit when you take them out of the oven. There are no mistakes, each one is unique, and supposed to look that way!

The light puffy pancakes use lots of coop-fresh eggs, and are quite healthy, but taste indulgent. We top ours with powdered sugar and squeeze a slice of lemon on top. Right now we are using sweet, fragrant, Meyer lemons, which are in season, and available at local farmer’s markets. The recipe makes one pancake. My family usually eats two or three!

German Pancake Recipe:

Pre-heat oven very hot to 425.

In a blender combine:

3 eggs

1/2 cup flour

1/2 cup milk

1/2 tsp salt

Blend on high, then add:

2 tbs melted butter

Blend again

Pour into a greased pie plate.

Bake at 425 for five minutes, then turn oven down to 350. Bake for about 15 minutes until puffy and golden brown.

You can double or triple the recipe in the blender.

Happy weekend!

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