Every holiday season, usually on Christmas day, my family has a nice breakfast together. We traditionally make German pancakes, and serve them with chopped fruit, powdered sugar, and maple syrup. I don’t know if German pancakes is the proper name for them, but that’s what we’ve always called them. They are like very thick, buttery crepes. I recommend taking them to a brunch, or just whipping up a batch for yourself on a lazy Sunday.
For our family, my mom usually doubles the recipe, which results in a good amount of pancakes, enough for six people.
Prep time 10 min • Cook time 25 min
2 tbsp sugar
1 tsp salt
1 1/3 cup flour
1 1/3 cup milk
4 tbsp butter
Beat eggs until yellow.
Add sugar, salt, flour, milk and butter. Pour into 2 well buttered 9 inch cake pans.
Heat oven to 400 degrees. Bake for 20 minutes. Reduce heat to 350 degrees and bake for 10 minutes longer or until the tops are slightly browned and the bottoms are firm.
Serve with lemon wedges, maple syrup, powdered sugar, peanut butter, jam or jelly, fresh fruit and cream.