Mary-Alice Farina
Photo: Smitten Kitchen
Our first reader submission request came last week, when we asked you to provide us with your favorite pancake recipes.
One reader, Gail Kruger Snyder, had just posted a pancake recipe on her own blog, Good Deal Meals, the previous day and was kind enough to share her recipe with 12 Tomatoes. We like this recipe because first of all, as Gail points out, this whole meal comes cheap and easy. At about 35 cents per serving and using basic ingredients found in most convenience stores, this dish is simply a great bang for your buck.
We'll let you read the rest in Gail's words. Thanks to Gail for this wonderful submission!
Photo: Good Deal Meals
This dish offers a"wow factor." It's like a large thick puffy crepe. The first time I encountered one was in the late '70s in Portland, Oregon at a German restaurant.
They served it rolled up on an oval platter with a tray of assorted toppings to make it your own way, and so huge several people could share a slice.
I've made small, thin crepes before, a special breakfast my grandmother made, and though the taste is similar, this style has a different ratio of eggs, flour and milk, and bakes up to serve 4-6 people. Now I impress my grand kids when they visit!
- Dutch Baby German Pancake
- 3/4 cup all-purpose flour
- 1/2 tsp. salt
- 3/4 cup milk
- 3 eggs
- 1/4 cup powdered sugar
- 4 Tabs. butter
Note: A 10 vs.12-inch pan varies the thickness of the pancake and cooking time.
Carefully take hot skillet out of oven. Tilt and rotate to make sure bottom is coated with butter. Pour batter into hot pan, tilting to distribute evenly, then return to oven.
Bake until puffy and golden brown about 12-15 minutes. A larger pan bakes closer to 12 minutes, as batter is slightly thinner.
Cut in wedges and serve with jams, syrup, berries, or powdered sugar. Serves 4-6.
Photo: Good Deal Meals
