German Pancakes
Ingredients:
*6 Large Eggs
*1 cup Milk
*1 teaspoon Vanilla Extract
*2 tablespoons Sugar
*1/2 teaspoon Sea Salt
*Heaping 1/2 cup Flour
*1/4 cup Butter
Instructions:
Preheat oven 400*F.
In a bowl using a hand egg beater or hand mixer on medium low speed, beat the eggs then add the milk, vanilla, sugar, and salt beat again until incorporated. Slowly add the flour beating into the egg mixture until smooth.
In a medium oblong glass baking dish (11 X 7 X 2) or similar, add the butter and place in the preheated oven watch carefully until melted. Then remove from oven and add the above egg mixture. Bake in the oven for 20 to 25 minutes or until the center is no longer gooey. Meanwhile make the blueberry sauce if desired for topping or add strawberry or maple syrup or your favorite topping. (Add topping on top of the entire German pancake after baking or cut and let everyone add their favorite topping.)
Cut German pancakes into squares and enjoy immediately. Note: German pancakes will puff up in the oven while baking and will deflate after removing from the oven.
Blueberry Sauce
Ingredients:
*1/2 cup Fresh Blueberries
*3 Tablespoons Sugar
*1/2 cup Cold Water
*2 teaspoons Fresh Lemon Juice
*Zest from 1 Lemon, divide in half for garnish
*1 Tablespoon Cornstarch whisked with 2 tablespoons Water (Slurry)
*pinch of Salt, literally
Instructions:
In a sauce pan add: Blueberries, sugar, water lemon juice, lemon zest, slurry and salt. Bring to a boil on medium heat. Boil until mixture thickens about 3 to 5 minutes on medium heat, stirring constantly. Remove from heat when thickened. Set aside until ready to scoop or pour on top of the German Pancakes.
Enjoy!
Lindy
