Well, as you know I have an over abundance of eggs here at the house and to remedy some of the excess we have been making GERMAN PANCAKES. Jake is a good little baker and made this for our brunch the other day.
When the pancake is pulled out of the oven the sides will be tall and then gradually fold over as it cools.
Serve with home-made blueberry syrup and a scoop of organic home-made goat yogurt or at least a good organic french vanilla yogurt .
To make the German Pancakes I use a round cast-iron, enamel coated pan. You could also use a large round cast-iron skillet or I have even used a square glass casserole dish, but I like the results of using a round pan. I have only made this with farm-fresh eggs so I don't know if rises as well with store bought eggs.
In a 400-450 degree oven melt 1/2 cube of real butter in the bottom of the pan, watch carefully and do not scorch the butter.. In a separate bowl beat 12 eggs, add 1 cup organic whole milk, and 1 cup flour. Beat until well blended. Pour into pan with melted butter. Bake until peaks are crispy brown. About 20-25 minutes.