GERMAN PANCAKES

Pam Williams

Turn oven to 350˚, melt 1/2 C butter or margarine in 9X13 pan. In blender, place 6 eggs, 1 C milk, 1 C flour, 1/2 C sugar, 1 t vanilla, 1/2 t salt, 1/4 t mace. Blend well. Pour into pan. Bake 400˚ 10-15 min. Cut in squares and serve with powdered sugar, syrup, jam or fruit topping.

FILLINGS:

Almond: Combine 2 T melted butter, 1/4 C sugar, 1/4-1/2 C sliced almonds; sprinkle over pancake when it has baked for five minutes

Honey Butter: Cream 1/2 C soft butter with 1/2 C honey. Slowly add 1/2 C whipping cream beating constantly until fluffy. Add 1 t vanilla.

Cinnamon Apple Slices: Melt 2 T butter in frying pan; add 2 peeled sliced apples. Sprinkle 2 T sugar and 1/2 t cinnamon over apples. Cook slowly over low, stirring occasionally until slices are glazed and tender. Spoon onto portions of baked pancake. Print Recipe