Wednesday, November 26, 2014

Puffy Oven Pancakes


    People call these pancakes all sorts of things: Dutch Babies, Poor Man's Pudding, German Pancakes ... but our family calls them Puffy Oven Pancakes because that's what Dad called them in his family and he's the one who inroduced them into our family.

    The first step is to preheat your oven and get you butter or coconut oil melting. Every time we makes these we make a pan with butter and a pan with oil for my lactose intolerant brother. He sure loves these, and appreciates it when we don't forget about his milk allergy -- because it has happened before (oops).

    The batter has to be super smooth so we use the blender.
    This recipe is great for getting rid of those little cubes of butter that haunt the doors of our fridge, but it also eats up a whole carton of eggs -- so that's the only thing that keeps us from having it every week. Maybe when we have our own layers ...

After the butter is melted, pour in the batter and put back in the oven for 20 minutes.

Now can you see why we call them Puffy Oven Pancakes?

    And there they are. Buttery yumminess drizzled with a bit of honey or homemade jam. Mm-MM!
    I love how Mom and Dad brought their favorite recipes into the family and us kids get to take what we like into our marriages. It's like a pedigree made of flour and eggs.

    6 TB Butter / Margerine / Coconut Oil
    6 Eggs
    1 Cup Milk
    1 Cup Flour
    1/4 tsp salt

    Preheat your oven to 425 degrees. Melt butter/margarine/coconut oil in a 9x11 baking dish. Melting the butter/etc. in the oven also warms the 9x11 pan which is important. Blend together the eggs, milk, flour and salt in a blender until smooth. As soon as the butter/etc. is melted, pour the batter into the pan and return to the oven for 20 min.
   Remove from the heat and eat warm with honey or jam.  

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