German pancakes were one of my favorite weekend breakfasts when I was a kid; it’s pretty magical how they puff up like an alien planet and then deflate into a buttery, custardy plane. Now, with the substitution of whole grain flours, they’re not a total nutritional loss. Too bad I’m going to have to slather them in syrup.
6 eggs
1 C milk or soymilk
1/2 tsp salt
1/2 C whole wheat flour
1/4 C barley flour
1/4 C brown rice flour
2 Tbs butter or margarine
Preheat the oven to 400 degrees. Place the 2 Tbs butter in a 9x13 pan, and put it in the oven while it’s pre-heating. Place all other ingredients in your blender or food processor and blend until well mixed and bubbly, like this.
When the oven is ready, and the butter is melted and sizzling, pull the pan out of the oven and pour the batter in.
Return pan to oven and bake for 17-20 minutes (less time at high altitudes, more time at low altitudes) until pancakes are puffy and golden (they puff a little less at high altitudes, unfortunately). Serve with your favorite sweet condiments: maple syrup, honey, powdered sugar, jam, etc. Here’s the action shot of the powdered sugar raining down. Mmm, these are so delicious, I’m eating them RIGHT NOW.
It's funny I just started doing 1/2 cup wheat and 1/2 cup white so I wouldn't feel as guilty feeding them to my kids, and eating them myself. So fast and delicious on school days.
ReplyDelete