Mouth watering insta-breakfast or dinner! German pancakes are popular in the Bonnemort household these days. Very easy to make yet so delicious and not too much guilt… I got this yummy recipe from my friend Summer Smith. I switched it up by using whole wheat flour instead of white. I like it better because it is thicker and much more filling, besides, who doesn’t want the wheat?! 🙂 I also had some Cool Whip on hand and just did a little dollop on top with fresh raspberries along with sugar-free syrup. Sprinkle some cinnamon and sugar on top for an added mouth-watering experience.
If you have never tried these kind of pancakes, then you’re in for a treat. They make an entire Pyrex or you could double the recipe and make two for your big breakfast crew.
INGREDIENTS:
- 1/2 cube of butter (I use 1/4 or less)
- 6 eggs
- 1 cup flour (I use whole wheat)
- 1 cup milk (I use fat free)
- dash of salt
- 1/2 teaspoon vanilla
- syrup
- toppings
DIRECTIONS:
1- preheat oven to 425
2- stick your butter into 9×13 Pyrex and let melt in oven while it preheats
3- hand whisk the milk, eggs, flour, salt and vanilla
4- pour into Pyrex after butter is melted
5- bake 15-20 minutes or until golden brown
* E -A-S-Y*
