German Pancakes
(Yield 2 9-inch pancakes)
4 eggs
1 T sugar
1/2 t salt
2/3 c flour, sifted
2/3 c milk
2 tablespoons soft butter
Heat oven to 400°F. Butter two 9-inch cake pans. Put eggs in blender container, cover and process until light yellow in color. Remove cover and add remaining ingredients; process until smooth. Divide and pour into prepared pans and bake 20 minutes. Serve with powdered sugar and butter, raspberry syrup, maple syrup or fresh berries if you like.
Next time I make these I'm going to add two more eggs and a few more minutes to the bake time, and hope fresh raspberries will be in season.
(Yield 2 9-inch pancakes)
4 eggs
1 T sugar
1/2 t salt
2/3 c flour, sifted
2/3 c milk
2 tablespoons soft butter
Heat oven to 400°F. Butter two 9-inch cake pans. Put eggs in blender container, cover and process until light yellow in color. Remove cover and add remaining ingredients; process until smooth. Divide and pour into prepared pans and bake 20 minutes. Serve with powdered sugar and butter, raspberry syrup, maple syrup or fresh berries if you like.
Next time I make these I'm going to add two more eggs and a few more minutes to the bake time, and hope fresh raspberries will be in season.
