This the kids love and it uses so many eggs!
Ingredients & Preparation
You will need
· 6 large Eggs
· 1 cup Milk
· 1 cup Flour
· 2tsp Vanilla
· 1/4tsp Salt
· 3tbsp Butter
If you are lucky enough to have laying hens that lay well, then you may also have a problem. That would be the problem of way to many eggs for one family to use. Perhaps you have fried, scrambled, poached and boiled till your family has threatened to eat the dogs’ food if you serve them one more egg. Maybe you have even chucked a few eggs at the tree in the yard just to get rid of some. Don't worry we have a recipe that will help.
Tell everyone that you are skipping the eggs this time and having a wonderful, tasty, golden puff of custard textured bread, that will please everyone. German Pancakes, whip it up quickly in the blender, throw it in the oven and then take a break, because this one is easy and only looks like you know some culinary secret that others will wish they knew. And the great news is that one recipe can use half dozen eggs. If the kids look extremely hungry, make a double recipe and use a whole dozen eggs.
Just make sure when you are about to pull the huge, puffy, golden twisted cake from the oven, that you call everyone to the kitchen to see it at its full height. Some deflating will occur but the magic will still be there.
Preheat oven and in a large iron skillet or oven proof deep sided dish add shorting, allowing to melt in the pan or skillet. Be careful not to burn butter, but you want the pan to be very hot.
Add eggs, milk and vanilla to a blender and mix well, or using a large bowl, whip with whisk till well blended.
To milk mixture, add flour and salt.
Blend or whisk just till smooth.
Now carefully remove the hot pan from the oven and quickly pour the batter into the pan with the hot melted butter.
Put the pan back into the oven and cook for 20 to 25 minutes or until very puffed and golden brown.
Cut into pie shaped wedges and serve with syrup or powdered sugar sprinkled over the top and a squeeze of lemon juice.