I made this for dinner last night. And I seriously think I'll make it again tomorrow. Please don't judge me.
I've always liked German Pancakes for breakfast, and last night I wanted to do BFD {breakfast for dinner} because it was a busy day. Well, this recipe completely put it over the top. It was absolutely fantastic. I've never put sugar in the German Pancake batter before, but it added great flavor. And then the strawberries and creme that goes on top were phenomenal. Watch out.
It's fantastic. Did I already say that? Yes, I did. I just want to be clear here when I'm telling you to try this one! It's so yummy! Thanks to my sister-in-law, Michelle for this winner! Enjoy!
{STRAWBERRY CREME GERMAN PANCAKES}
¼ c. butter
1 ½ c. milk
¾ c. flour
1 ½ c. milk
¾ c. flour
1/3 c. sugar
3 eggs
¼ tsp. salt
3 c. strawberries, quartered
2 T. sugar
2/3 c. sour cream
2 T. brown sugar
Maple syrup
¼ tsp. salt
3 c. strawberries, quartered
2 T. sugar
2/3 c. sour cream
2 T. brown sugar
Maple syrup
Preheat oven to 400°. Put butter in a 9-inch glass pie plate. Place in oven for 5 minutes, or until butter melts and bubbles. While butter is melting put milk, flour, sugar, eggs, and salt into blender. Blend on medium speed until smooth. Remove pie plate from oven. Adjust heat to 450°. Immediately pour mixture into pie plate. Return pie plate to oven. Bake for 20 minutes. Reduce oven temperature to 350° and bake 8 to 10 minutes more until edges are puffed and browned. Remove from oven.
In a bowl, sprinkle strawberries with sugar. In a separate small bowl, mix sour cream and brown sugar until fully incorporated. Cut hot pancake into wedges. Spoon strawberries and creme onto center of hot pancake. Top with syrup. Serve immediately.
1 comment:
ok I've gotta try this!! german pancakes are my absolute favorite dessert but this recipe looks better than mine because theres sugar in the batter and the strawberry topping looks bomb!!
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