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Pancakes - German A thick egg pancake that climbs high up the sides of the pan making crispy buttery edges. After many many years of using this recipe with 4 eggs to 1 cup milk I am changing to 6 eggs! -makes 2 twelve inch cast iron skillets
8 oz (1 c) milk 5 oz (1 c) flour 1/4 t salt 6 eggs Bake in: 4 T butter -makes 3 twelve inch skillets 12 oz (1 1/2 c) milk 7 1/2 oz (1 1/2 c) flour 1/4 t salt 9 eggs Bake in: 6 T butter -makes 5 twelve inch skillets 20 oz (2 1/2 c) milk 12 1/2 oz (2 1/2 c) flour 1/2 t salt 15 eggs Bake in: 10 T unsalted butter -makes 8 twelve inch skillets 32 oz (4 c) milk 20 oz (4 c) whole wheat pastry flour 1 t salt 24 eggs Bake in: 1 c butter Great method for a group:
Whisk all together in a gallon pitcher. Let set while you prepare the pans and topping. Whisk again a few times as it hydrates into a smooth batter. Preheat oven to 500* (bake at convection roast 450*) Warm two 12 inch cast iron skillets in the oven. Have softened butter ready. Test pans to make sure they won't burn the butter on this first batch. (they should be at 400* to 450* using a temp gun) Pour just enough batter to generously cover bottom of the hot buttered skillet. Bake on convection 450* 5-8 minutes each batch. Then remove pancakes and put two more into the oven. They will rise beautifully and be crispy but like custard in the middle too. Plan on more than one for a hearty breakfast! With such a short baking time you can enjoy them hot out of the oven for everyone. Serve with powdered sugar and lemon juice. ~These mix easily by whisking the flour into the milk first. Then whisk in salt and eggs. The flour melts right into the milk but won't readily mix if you have the eggs in there. -makes 1 twelve inch cast iron skillet 4 oz milk 2 1/2 oz flour 1/8 t salt 3 eggs Bake in: 2 T butter
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