German Pancakes

This is probably my favorite breakfast recipe right now. It was so easy to make and only about 1 minute of hands on activity and the rest is in the oven. So much easier than regular in-the-skillet pancakes. It was very light and filling and can be served many different ways: with maple syrup, jam, fruit, plain, etc. The possibilities are endless!

I found this recipe from Smitten Kitchen, which is probably one of my favorite websites right now. The only modification I made was using almond milk instead of regular milk and the pancake turned out great!  I added a strawberry and a tablespoon of pure maple syrup on top and paired it with a nice cup of coffee. Wonderful, even for a lunch treat!

What you'll need:

2 - 9in. cake pans
4 eggs
1 tablespoon sugar
1/2 teaspoon salt
2/3 cup flour, sifted
2/3 cup almond milk (or regular milk)
2 tablespoons soft butter

What to do:

Heat oven to 400°F. Spray two 9-inch cake pans liberally with nonstick spray. Put eggs in blender container, cover and process at “stir” until light yellow in color. Push “mix” button, remove cover and add remaining ingredients; process until smooth. Pour into prepared pans and bake 20 minutes; then reduce heat to 350°F and bake 10 minutes.

And there you have it....probably one of the best breakfasts ever.