My Mom used to make a similar recipe of German pancakes in a big 13 x 9 inch pan. I always hoped I got to eat a part of the crispy, buttery edge. I tried making these pancakes in individual 2 - 3 cup ramekins to make them a little more fancy. I loved the result because it made even more crusty edge per serving. This is a great recipe to use when you have about five minutes to fix a meal and about two minutes to clean up. Serve it for breakfast, brunch, or dinner.
Ingredients:1 cup milk
4 eggs
1 cup flour
1/2 teaspoon salt
4 tablespoons butter
Directions:
Remove top rack in oven and preheat to 475 degrees. Set four 2 - 3 cup ovenproof ramekins in oven to heat.
In a blender mix the milk, eggs, and flour. Scrape sides as necessary and blend until a smooth batter forms. Take hot ramekins out of oven and divide butter among each. Spread melted butter around to distribute evenly. Immediately pour batter into ramekins and bake for 10 to 15 minutes depending on the size of the pans and how crispy you like them. The batter will bake, then puff up dramatically.
Top with powdered sugar, syrup, fresh fruit, yogurt, jam, honey, or milk and sugar.
No comments:
Post a Comment