Crunchy, fluffy, and super easy German pancakes have stolen my heart!
I can't help feeling like this will become a regular request for Saturday Family Breakfast
1/4 c. Butter
6 eggs lightly beaten
1 1/2 tsp. Vanilla extract
1 tsp. Almond extract
2 tbsp. sugar
1/8 tsp. freshly grated nutmeg
1/2 bag good quality frozen raspberries
1/4 c. Sugar (adjust to tartness of berries)
1/2 tbsp. butter
pinch of salt
Place in a microwave safe bowl and heat 1-2 minutes of until sugar is melted. stir and drizzle over finished pancakes.
Pre-heat oven to 350 degrees. Melt butter in 13x9 baking dish or divide and melt in 2 pie pans.
In large mixing bowl combine flour, milk, eggs, extracts, sugar and nutmeg and whisk until smooth. Pour batter into buttery pans and bake in the oven for 35-40 minutes.
When the cakes come out they should be browned and puffy, mine have buttery pools in the center of them, YUM!
Dust with powdered sugar, cut into slices, drizzle with raspberry sauce and devour!
This is an easy and impressive dish to make for guests. Batter may even be made the night before.
Next week I think I will try a savory version of this. I'm thinking prosciutto, green onions, and cheese!
Peace and poofy pancakes!