German Oven Pancakes
I got this recipe in my junior high school home economics class.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 cup milk
- 3 large eggs
- 2 tablespoons butter
- 1/2 cup all purpose flour
- dash salt
- 1/2 cup brown sugar firmly packed
- 1 cup strawberries sliced
- 2 bananas
- 15 ounce crushed pineapple drained
- Carbohydrate 39.3402928036238 g
- Cholesterol 134.200625003631 mg
- Fat 5.91309207153637 g
- Fiber 1.70868896799604 g
- Protein 5.45080518375426 g
- Saturated Fat 2.65344622234006 g
- Serving Size 1 1 Serving (156g)
- Sodium 101.261901393252 mg
- Sugar 37.6316038356277 g
- Trans Fat 0.792539345977808 g
- Calories 224 calories
Put milk, flour, eggs and salt in a mixing bowl then mix with fork or whisk. Can use blender also. Melt 1 tablespoon butter in each of two 9" pie plates. Swish butter around plate to grease bottom. Increase oven temperature to 425. Pour batter into pie plate until 1/4" thick. Bake 10 to 15 minutes or until golden brown. Edges will puff up. Pancake will form a well in the center. Spoon fruit into center of pancake. Sprinkle with brown sugar and top with whipped cream.
