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German Pancake Recipe


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     German Pancake

Category   Breakfast - Brunch
Sub Category   None
Servings   Several
Preptime   5 minutes

4 TBSP butter (unsalted) (keep the 4 TBSP even if you half the recipe)
2 cups flour
2 cups milk (I use whole milk)
1 TSP salt
12 eggs

1.Preheat oven to 425 degrees. 2.Place butter in 9 x 13 glass pan & place in oven while it's preheating. 3.Pull it out when the butter is melted, but before the butter burns. 4.Mix the flour & salt, add the milk and mix it until smooth.
5.Now add the eggs-how you mix in your eggs will effect the outcome of the dish. 6.If you beat the eggs in quickly or with a hand mixer you'll have a much thinner German pancake with very high sides.
7.If you carefully incorporate the eggs without whipping them, you'll end up with a much thicker center and slightly lower sides. 8.Pour your mixture into the hot 9x13 pan on top of the butter and place back in the oven. 9.If you are halving your recipe (6 eggs) cook for 16-18 minutes. For the larger batch (12 eggs) cook for 20-22 minutes.
10.The sides will be tall but they will shrink quickly after coming out of the oven. 11.Serve with your favorite syrups OR with powdered sugar or jam. 12.Enjoy!

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