German pancake
Recipe is for 1 pancake. Serves 2.
9 inch recipe
Note: If using a 9" pie pan, use 2 eggs, and 1/3 cups of flour and milk.
The reference standard recipe is for a 10" pie pan. Most pie pans these days seem to be 9 inches. If you look at your pie pan and think "Hmmm... this seems bigger than my other pie pans" and you measure it, and it's 10" at the base, then it's a 10" pie pan and you should use the recipe at the bottom. Otherwise, you want this recipe right here.
Pre-heat the oven to 450ºF, then put a room-temperature pan in the oven with butter until the butter is melted.
- 2 Tbsp butter
- 2 eggs, beaten lightly
- 1 dash salt
- 1/3 C flour
- 1/3 C milk
Add salt and milk to eggs and flour in a 2-cup measuring cup. Mix with immersion blender, bringing the immersion unit to the surface occasionally to pull in some air for bubbles. Blend until smooth. Pour in pan with melted butter, bake at 450ºF for 15 minutes.
10 inch recipe
Recipe is for 1 pancake. Serves 2.
Note: If using a 9" pie pan, use the recipe above. This is included because the reference standard recipe is for a 10" pie pan. Most pie pans these days seem to be 9 inches.
Pre-heat the oven to 450ºF, then put a room-temperature pan in the oven with butter until the butter is melted.
- 2 Tbsp butter
- 3 eggs, beaten lightly
- 1 dash salt
- 1/2 C flour
- 1/2 C milk
Add salt and milk to eggs and flour in a 2-cup measuring cup. Mix with immersion blender, bringing the immersion unit to the surface occasionally to pull in some air for bubbles. Blend until smooth. Pour in pan with melted butter, bake at 450ºF for 15 minutes.