German Pancakes

  • German Pancakes

    6 large eggs
    1 cup cream or half and half
    1 cup flour
    Pinch of salt
    1/2-1 teaspoon vanilla extract
    6 Tablespoons ghee

    Preheat oven to 425 degrees F.

    As oven preheats, put the butter in an un-greased 9x13” dish, letting the butter melt as it heats up.

    Place the eggs, milk, flour, salt and vanilla in a blender; cover and process until smooth. Or place in a bowl and use an immersion blender or mix by hand. I’ve done all three methods, blender is definitely best, but it can be done other ways.

    Pour batter into baking dish.

    Bake, for 25-30 minutes or until edges are golden brown and puffy.

    Top with syrup, jam and/or fruit, nut or seed butter, honey, whipping cream, etc.

    ** If you have a healthy sourdough starter around, you can add some discard to this recipe to add probiotic cultures.

    ** subbing out a gluten free flour works well in this recipe.

    ** using water or dairy free milk has been tested and works well in this recipe.

    ** I have blended a banana and other fruit in with the pancake mix, it doesn’t fluff up as much but it’s still delicious.

    ** adding cinnamon and sugar to the recipe makes it taste more like French toast.

  • 100% sourdough variation:

    Add 2+ cups of sourdough discard, in place of the 1 cup flour.

    Add a bit of sugar or other sweetener to offset the sour taste of the sourdough.

    Bake as directed above.