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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 425. | 2. While oven is heating, pour all the milk into blender, and set on the lowest speed. Just let it run, the more bubbles the milk has, the puffier the pancake will be. | 3. When oven is hot, put butter in large cast iron skillet and set into the oven, until the butter is bubbly in the pan. | 4. Crack eggs in a separate cup, and pour one at a time into blender (while it's still blending). | 5. Pour in the flour and the vanilla (if desired) and once it's mixed, pour immediately into hot cast iron skillet. | 6. Cook for 20 minutes. | 7. Now we're high altitude at 5000ft -- so if your lower, you may need to cook it longer. Just watch it, and when the edges are browned and it's all puffy, your ready to roll. | 8. Eat it just like any pancake, or some I know like it with lemon juice and powdered sugar. But either way, you'll love it! =D. | 9. Note: If you want to show it off, you'll have to make sure you have an audience as soon as it comes out of the oven, because it begins to collapse as it cools. It will keep some of its shape, but the real 'pow' is first thing out of the oven. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1	cup		148.84	11.6632	7.686	7.9788
butter	2	tablespoons		171.0	7.857	5.343	14.4
egg	4			286.0	1.44	25.12	19.02
flour	1	cup		578.28	126.6054	9.401	2.2436
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.