Everyone was complaining that the german pancakes were too egg-y. One day I found this recipe and it was an instant hit. It is from a recipe book I found at the Walrus and Carpenter used book store in Pocatello. Becky Giles and I found this store one day while the men were looking for pawn shops between state wrestling matches at the mini-dome. We made sure we visited the store every time we attended state wrestling matches, Blair and Denny spent some time purusing the shelves too. The place was stacked with books and there was a semplance of organization. If you asked the owner about a particular book he knew exactly where it was. Good memories.
The recipe;
Preheat oven to 450^. The recipe called for 2 9x13 pans, but I use 1 9x13 and my two 9" cast iron skillets and make them a little thinner. Melt 1 T of butter in each of the pans, in the oven, but watch that it does not burn. Get them out and keep them ready on top the stove until the oven is heated.
Mix: 4eggs
4 c milk
2 c flour
1/2 t salt
1 t sugar
divide evenly among the hot pans and bake for 15 minutes or until crispy brown on the edges and golden an bubbly on top. Serve at once with syrup or jam (and or course, we top that off with some vanila yogurt)
No comments:
Post a Comment