You know you WAAAAAANT it!!
Thin German Pancakes
- 6 eggs, well beaten
- 2 1/2 cups milk
- 1 1/2 teaspoons salt
- 2 cups flour
Preheat your fry pan (large one), and spray it with Pam. Mix your eggs and milk together, until well blended. Add the salt, and then the flour, a little at a time. I use a whisk to make sure there are no lumps. The batter will be very runny. Now, you will ladle it into the pan, and make sure it covers the whole bottom. The pancakes will be thin, like crepes. Mine are about the size of a dinner plate. The top will soon look like it is drying out, so then it is time to flip. Brown for a bit on the other side, and remove to a warm oven. This will feed a family of 4.
Now for the toppings. I use whipped cream and strawberries or raspberries. They are the frozen ones in light syrup from the store. I do whip my own cream however, and have a trick keep it from separating while storing. It will keep indefinitely...YAY! I mean until it goes sour *ew, gross*.
- 500 ml of whipping cream (farmer's cream works awesome, too)
- 5 tablespoons sugar
- 1 teaspoon vanilla
- 1 teaspoon vanilla instant pudding
Beat the whipping cream together with the vanilla instant pudding. When it starts to form soft peaks, add the sugar and the vanilla. Keep beating until the peaks are firm. Keep refrigerated until ready to serve.
The instant pudding in the mix keeps the cream from separating, and so I make mine ahead of time. This way, right before supper, I don't have to whip it up!
I serve this meal with breakfast sausages. Now, you can eat them the regular way, but I recommend dipping them in Maple Syrup - YUMMO!