German Breakfast Pancakes

 

6 Eggs
1/8 ts Salt
1 c Flour -- unsifted
12 c Milk
1 t Sugar
1/4 lb Butter
- Powdered Sugar

Preheat oven to 450°F.

Lightly beat eggs with salt. Gradually add flour to milk, blending until smooth. Add this mixture and the sugar to the eggs and blend well. Place the butter into the cast iron skillets and place them into the oven until butter melts. Brush butter up sides of skillet(s). Add the batter to the pan and bake for 15 minutes, or until the pancakes rise and puff and are lightly browned. Lower the temperature to 400°F if pancakes are browning too fast. Sprinkle with powdered sugar and serve immediately with one or more of the toppings suggested below.

Topping Suggestions: Fruit jam, fresh berries, sliced fresh fruit, sour cream, applesauce, sugar and cinnamon.

At the restaurant we first tried these at, The Original Pancake House, they use a similar pancake but serve it one of two ways.

An Apple Pancake is served with warmed Fried Apples (like Cracker Barrel's)/Apple Pie Filling inside the middle.

The German Pancake is served with the powdered sugar sifted over the middle and fresh squeezed lemon juice squirted on top of that. When served, just take a butter knife and spread the powdered sugar and lemon juice out over the rest of the middle of the pancake.

 

 serves 6