German Pancakes

This is one of my favorite recipes for breakfast.  I have heard these pancakes called so many things...dutch babies, hootnany pancakes, apple pancakes, etc.  And they really are a german thing so Brad likes them.  They are packed with eggs and (gasp) plenty of butter.  But so yummy!  You could definitely cut down the eggs and butter and it would still work.  I found the following pictures on the web.  I always make mine in a 9 x 13 pan but I might keep my eye open for small round individual pans.  The kids would love them.  I also came across a recipe for homemade maple syrup.  We are out of syrup and if I happen to make these for breakfast tomorrow, I am also going to have to whip up syrup to go with it.

German Pancakes

6 eggs

1 cup milk

1/4 t. salt

1 cup flour

1/2 cup butter

fruit, syrup or powdered sugar for topping

Preheat oven to 425 degrees.  Combine eggs, milk, and salt in a blender.  Blend the batter until fluffy.  Tap in the flour a little at a time, beating the ingredients until well blended.  Melt butter in a 9 x 13 baking dish in a 425 degree oven.  When the butter is bubbly, pour on the batter.  Immediately return the mixture to the oven.  Bake at 425 degrees for 25 minutes.  Cut into squares and serve with favorite topping.

Homemade Maple Syrup

1 cup sugar

1 cup brown sugar

1 cup water

1 t. maple flavoring

1 t. vanilla extract

In a small sauce pan, bring the sugars and water to a boil, stirring occasionally.  Remove from heat, allow to cool slightly and add the maple flavoring and vanilla extract.  Stir to combine.  That's it!