Mennonite German Pancakes

Name: Mennonite German Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1 round puffy oven pancake, 1-2 serving(s)
Ingredients: 1/2 cup flour; 1/2 cup milk; 2 eggs; fresh lemon juice (about 2 tsps); powdered sugar (confectioners', about 2 tsps.); strawberry freezer jam, warmed up (about 1 tablespoon)

Submitted by AboveRubies

"Most people whip their German Pancakes to death and they turn out thin. I have a Mennonite heritage and this recipe is the way we made them in our house. Leaving a few lumps in the batter makes them puffy. You could try to triple the recipe and put it in a 9 x 13 pan and then divide but I like the individual portions. I like how they turn out round made from cake pans that have completely vertical sides, not slanted out."

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Ready In:: 20mins
Ingredients:: 6
Yields:: 1 round puffy oven pancake
Serves:: 1-2

ingredients

¹⁄₂ cup flour
¹⁄₂ cup milk
2 eggs
Toppings for later
fresh lemon juice (about 2 tsps)
powdered sugar (confectioners', about 2 tsps.)
strawberry freezer jam, warmed up (about 1 tablespoon)

directions

If you make more than one pancake, make each one individually.
Stir with a fork only leaving lumps in batter.
Pour into a metal cake pan that has about 1 1/2 tablespoon butter or margarine melted into it. (I like to use metal cake pans with completely vertical sides as it works better than glass pans.).
Bake at 350 degrees about 15-20 minutes. I sometimes bake them slightly longer until the puffs are golden brown.
Squeeze fresh lemon juice on top and then sprinkle with confectioner's sugar. You may eat it this way or top with the wonderful strawberry freezer jam, warmed up, like we do at our house. Serve warm.