Saturday, November 2, 2013

German Puffed Pancakes {AKA Dutch Babies}

I love the weekends...we can sleep in as loooong as we want, wake up and make a glorious breakfast instead of the usual OJ chug and protein bar during the workweek. Today I got up before Dan and surprised him with German puffed pancakes. They are incredibly easy to make and so yummy. I like to eat mine with melted butter, squeezed lemon and powdered sugar. You can also top them with berries, whipped cream and or syrup, whatever you want! Long live the weekend!

 
Puffed Pancakes:
{Recipe yields one puffed pancake}
*They are really big. One pancake will serve one person.

2eggs
½ cup milk
½ cup flour
Dash of salt
Dash of cinnamon
½ teaspoon vanilla extract
1 teaspoon sugar
1 tablespoon butter
 
Preheat oven to 425 degrees.
Whisk together the eggs, milk, flour, salt, cinnamon, vanilla and sugar in a bowl.
Melt the butter in an 8-inch pie pan while the oven in preheating
Pour the batter into the melted butter pie pan.
Bake 10-12 minutes {or until edges have puffed-up a few inches and turned golden brown}.
Serve hot! Top with butter, lemon juice, powdered sugar, maple syrup, or fruit -- whatever your heart desires!

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.