I shared one of my favorite chicken recipes a few days ago that I grew up on thanks to Pam Bliss, mother to my childhood friend Shauna. This weekend I treated the family to another delicious dish from Pam’s kitchen, German Pancakes. This was my younger brother’s favorite because when you pull the dish from the oven the pancake has exploded into a huge puffy cloud. Like magic, it slowly deflates into a yummy breakfast!
1 cup milk
1 cup flour
1/3 cup butter
- Heat oven to 425 and coat a 9×13 baking dish with cooking spray.
- Cut up the butter and place in the dish and put in the oven as it warms up melting the butter.
- Beat the eggs and then add in the milk and flour.
- Keep an eye out for the butter melting in the pan, DON’T burn it! Using mittens tilt the baking dish back and forth moving the butter all around.
- Pour the mixture into the pan (don’t worry about pushing the batter to the sides!).
- Bake for 20 minutes. Sprinkle with powdered sugar and serve with warm syrup!
Side note: The crispy buttery corners are the best part (this lead my brother and I to fight for ’em!)!