Pancake Squares

I just made these this morning and they are super easy and good...two of my favorite combinations!

Pancake Squares 

The original recipe comes from this blog http://www.bigredkitchen.com/2008/08/pancake-squares/

I tweaked it a tiny but and doubled the below recipe to make a 9x13 sized pan and I think I probably 

Could have put it in a bigger pan for shorter pancakes.  These were big and fluffy and good and great with fruit and any of your favorite toppings.  We had them with fruit smoothies and they were great!

One thing I really love about this recipe is that everyone can eat at the same time and you are not having to make 

Batches and batches...and spending forever in the kitchen.

If you have egg allergies in your group, I think you could use an egg substitute with this without any problems.

Ingredients

3/4 cup milk
2 T. melted butter
1 large egg
1 T. sugar
1 cup flour
2 t. baking powder

1/2 tsp. vanilla

1/4 t. salt

Preheat oven to 350°. Lightly grease an 8×8 baking dish ( or 9x13 or larger if you want short pancakes and doible the recipe).  i just turned on the mixer and let it go as i added the ingredients.  i had it on medium high until it was time to add the flour, then took it down to low.  In a large mixing bowl, beat together milk, butter and egg. Add sugar, then gradually beat the flour in (1/4th -1/2 cup at a time). Carefully stir in the baking powder and salt. Pour batter into prepared pan. Bake for 20-25 minutes. Serves 3-5, depending on their love for pancakes.  I'm going to put leftovers in the fridge and warm up again tomorrow.  They visually remind me of corn bread because they are light in color and look like cornbread but they are light and very much e consistency of regular pancakes.  I think next time I will spread butter on it a few minutes before it's done to see if I can make it a little more golden colored.

Hope you love 'em!

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

Ingredients:
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
Toppings:
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!