German
Pancakes
Have you ever tried authentic German pancakes? I mean the ones made in the oven and not the
ones actually cooked in a pan on top of the stove. When taken from the oven, they are puffy and
taste just scrumptious. They are usually
served with a fruit filling, sauce, jelly, or jam. An ovenproof skillet must be used. Top hot pancakes with Peach pie filling,
confectioners’ sugar, and a dollop of whipped topping.
Preparation time: About
10 minutes.
Equipment you’ll need:
9-inch ovenproof non-stick skillet, liquid measuring cup, flour sifter,
solid (nested) measuring cup, electric blender, turner and serving
platter.
Safety: Ask an adult to
remove skillet from the oven with dry potholders.
Recipe:
4 large eggs
1/2 cup
all-purpose flour
1/2 teaspoon
baking powder
1/2 teaspoon
ground cinnamon
1 tablespoon unsalted butter,
melted
1 tablespoon sugar
1/2 cup
milk
1. Preheat oven to
400-degrees.
2. Coat skillet with a spray of
canola oil.
3. In a
blender, mix eggs for 45 seconds. Add in
butter, flour, baking powder,
cinnamon,
sugar and milk. Blend until well mixed.
4. Pour into skillet and bake
for about 10 minutes or until set.
6. Remove from oven and
immediately loosen pancake from skillet and slide onto
serving
dish.
7. Cut in half and top with
peach pie filling. Sift over a hint of
confectioners’ sugar.
Yield: 2 servings
Clean up: Turn off oven
immediately after use. Cooking is so
much fun but always remember to clean up the kitchen!
Carolyn Gass Hardimon, M. S. Family and Consumer Science Home
Economist