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Wednesday, March 30, 2011

Puffy Oven Pancake/ German Pancakes

I have loved these pancakes for years! But it wasn't until this pregnancy that I have just constantly craved them. I might be capable of eating them every single day! Who knows- maybe I'm protein deficient. I would venture to say that I like them even better than pretty much anything else right now. If you minimize all the butter they are semi healthy and have a lot more protein than your average pancake does. You can also substitute whole wheat flour for regular white flour to pack in a little extra nutrition.


Puffy Oven Pancakes/ German Pancakes
6 Eggs
1 cup Milk
1 cup flour White or Whole Wheat
1/2 tsp Salt
1/4 cup butter

Place all ingredients  except the butter into the canister of your blender and pulse blend just until combined. Heat the oven to 450 degrees. As the oven is heating place the butter in a glass 9 X 13 baking dish then place it into the oven and watch it carefully until the butter is completely melted. When the butter is melted pull the dish out of the oven. When the oven is completely up to heat pulse the blender one more quick time and then pour the contents of the blender into the buttered baking dish.  Bake for 15-17 minutes. Serve with sugar sprinkled fresh berries, Maple Syrup, or Buttermilk Syrup.