Ever heard of a German pancake? Me neither, but then I saw this recipe in a magazine and wanted to try it. As it turns out, a German pancake tastes like a fluffy crepe, but it’s much easier to make.
- 4 eggs
- 1/2 c. whole milk
- 1/2 c. flour
- 1 T sugar
- 1/2 tsp vanilla
- 1/4 tsp salt
- 2 T butter
Preheat the oven to 425 degrees. Blend everything except the salt in a blender until smooth.
Heat a cast iron skillet (9 inch) over medium heat. Add the butter and melt. Add the batter. Put the skillet into the oven and bake about 14 minutes until the pancake is puffy and golden brown.
Slice and serve with raspberry syrup or fresh strawberries and powdered sugar.