makes 1 8x8 inch pan, thick OR 1 9x13 inch pan, thin (we opted, sort of accidentally for the 8x8)
Prep time: 3 minutes
Cook time: 15 minutes
eggs: .60, flour: .10, milk: .15, butter: .50
1/8-1/4 C butter (you'll use 1/8 in a 8x8 inch and 1/4 in a 9x13 inch)
1 C flour
1 C milk
Heat oven to 450 and set rack in middle. As it heats, put butter in pan and stick that pan int he oven so the butter melts.
In the meantime, mix eggs, milk, and flour until mostly non-lumpy (mine always retains a few lumps and they are never noticeable in the finished product).
Take out your pan of butter, wait for the oven to finish heating, and then dump (careful not to splash the butter) your batter in and put it into the 450 degree oven. (Note: The butter won't all stay on the bottom; some will swish around and even get on the top of your German pancakes. Not a problem.)
Bake for 15 minutes or until eggs are at least 160 degrees and preferably a little hotter (they'll be firm when a fork is inserted and just beginning to brown at the edges).
Remove and top as you like. You can use sweet things (my favorite one is powdered sugar with a sprinkle of lemon juice) or savory ones (roasted tomatoes anyone?).
Note: These stay hot for a while so don't chomp right in and burn your mouth. I think the butter keeps them extra hot for a little longer than you'd expect, especially if you made the thick ones.
Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com