 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
A German pancake that is a cross between a souffle and an omelet. It is light and airy. Ingredients:
1/3c butter |
4 eggs, room temperature |
1c milk, room temperature |
1c flour |
1t sugar |
1/4t cinnamon or nutmeg or both |
1t vanilla |
lemon wedges |
powdered sugar |
fresh fruit |
syrup |
Directions:
1. Preheat oven to 425F.
2. Melt the butter in a 9x13 glass casserole as the oven preheats. Don't burn the butter.
3. Combine the eggs, milk, flour, sugar, cinnamon, and vanilla: until liquid is a uniform consistency. A blender works great.
4. Pour mixture into the casserole with melted butter.
5. When oven is properly preheated, insert the casserole.
6. Bake until puffy and well browned, 20 to 25 minutes.
7. Serve at once. Sprinke with powdered sugar and lemon juice. Could also top with different fresh fruit. Serve with any syrup you want (maple syrup, pancake syrup, honey).
|
|