About 4 years ago, I had my first-ever German pancake. It was at a birthday party for one of Geoff's friends from his German program. The student, who was from northern Germany, was completely confused as to why someone would bring "German" pancakes to her birthday brunch, since she had never seen or heard of such a thing. Authentic or no, I found the pancakes delicious! One of Geoff's co-workers gave me her mom's recipe, and I have followed it faithfully ever since. Lately, though, it seemed like my pancakes were always lumpy and uncooperative, so I decided it was time to switch things up. I found a recipe from Smitten Kitchen and whipped up some pancakes. The difference was amazing! This recipe is seriously awesome and totally perfect! I've already made them twice, and I think Geoff wants them for breakfast every weekend... forever. I'm salivating just thinking about them.
1 tablespoon sugar
1/2 teaspoon salt
2/3 cup flour, sifted
2/3 cup milk
2 tablespoons soft butter
Heat oven to 400°F. Butter two 9-inch cake pans well. 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. Slide onto hot plates.
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