Saturday, January 24, 2009

German Puffy Pancakes

This is from a cookbook my husband brought me back from Utah " The Essential Mormon Cookbook: Green Jello, Funeral Potatoes, and other Secret Combinations" by Julie Badger Jensen.

These were really good. It recommends that you serve them with sour cream, brown sugar, and strawberries...and we laughed at that but tried it and it was really good. (Which is basically the Strawberries Romanov recipe without the brandy.) You can also have it with syrup.

We also had topping options of pecans, whipped cream, cherry jam, powdered sugar, peaches, and blueberries.

German Puffy Pancakes

1/4 cup butter
1 1/2 cups of milk
3/4 cup flour
1/3 cup sugar
3 eggs
1/4 teaspoon of salt
3 cups fresh strawberries, halved
2 tablespoons sugar
1 carton of sour cream
1/4 cup packed brown sugar
Maple Syrup
Preheat oven to 425 degrees F. Put butter in a 9 inch glass pie plate. Place in oven for 5 minutes, or until butter melts and bubbles.

While butter is melting put milk, flour, sugar, eggs, and salt in blender. Blend on medium until smooth, remove pie plate from oven. Immediately pour mixture into pie plate. Return pie plate to the oven, bake for 20 minutes then reduce oven temperature to 350 degrees F and bake 8-10 more minutes until edges are puffed and brown. Remove from oven, cut into wedges and serve with toppings.

I really like these, they are interesting looking and super easy. I doubled the recipe and had enough for a pie plate, a tart pan, and a round serving dish.
Here is a picture of the breakfast casserole (see next recipe) and the 3 German Pancakes!

1 comment:

rpp said...

Yum! We actually make German Pancakes quite often. My hubby's family grew up on them, although the recipe is slightly different. I need to try the breakfast casserole-looks great! It was fun seeing you today. Hope the rest of your day went good. :)

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