As much as I grumble about Daylight Savings Time (Give me my hour back!) I do love that there is more light each day. It is simply lovely to have longer evenings.
Our hens are quite happy about the waxing daylight as well. Each expresses her joy by laying an egg nearly every morning.
Aren’t they pretty? Earlier this week, when I noticed that we had perhaps a few too many eggs I whipped up a batch of German pancakes for dinner. Yet another reason to be happy!
As you know, I usually only have two mouths grinning hungrily at me around my dinner table. Counting myself, there are three of us to feed, but you hay have only one. Or seven. Or somewhere in between. Luckily, this recipe is an easy one to adjust for the amount of servings you’d like to end up with.
Put your pie plates in the oven and crank it up to 400°. Allow the plates to heat and the butter to melt while you mix up the batter.
For each serving, crack two large eggs into a large bowl. As I was making three servings, I cracked six eggs into my bowl. Whisk.
Side note: Farm-fresh (or backyard-fresh) eggs are a much deeper golden color–and richer taste–than those you purchase at the supermarket.
For each serving add 1/2 milk. For my three servings, I added 1-1/2 cups milk. Whisk.
Add 1/2 white flour (or 1/4 cup finely-ground whole wheat flour and 1/4 cup white flour) per serving. Once again, for me that was a total of 1-1/2 cups flour.
Add in 1/4 teaspoons salt per serving. If I had bothered to measure, mine would have been roughly 3/4 teaspoons salt. Whisk until well-blended, but don’t bother trying to get all the lumps out. That would be an exercise in futility–and who wants to exercise right before dinner?
By now your pie plates should be good and hot and your butter should be melted. If you are like me and you spent your time photographing each step of the batter making process, your butter may have even begun to brown a bit. Though browned butter is not ideal, it won’t hurt anything, so don’t worry about being perfect and just go with it.
Divide your batter between your hot plates. It should be slightly more than a cup each. Place back in the oven (I don’t care what rack. Do what you need to to get them to fit. One caveat–they will grow as they cook, so if you are cooking on multiple racks make sure you have them spaced out a bit.)
In my house there is only one correct way to eat German pancakes, with fresh-squeezed lemon and powdered sugar. Once we were out of lemon so we topped them with sliced bananas and real maple syrup. Though wholly incorrect, wrong never tasted so right.
You may choose something completely different to top your pancakes. Go ahead, I won’t judge (even if you are wrong).
- 2 tablespoons butter
- 2 eggs
- ½ cup milk
- ½ cup flour
- ¼ teaspoon salt
- Place butter in a pie plate and put in oven.
- Turn oven to 400º.
- In a large bowl, whisk eggs.
- Add milk and whisk.
- Add flour and salt, whisk again. Mixture will be lumpy.
- Ensure that pie plate is hot and butter is melted. If so, add batter. (If making more than one serving, this will be slightly more than 1 cup of batter in each pie plate.)
- Bake for 20 minutes or until puffed and golden brown on the edges.
- Serve with fresh lemon and powdered sugar, or fruit, or maple syrup.