Diane loves to recount the story of Derek calling her up one morning a few weeks after we had been married asking for her recipe for oven pancakes (known by some as German pancakes). He had decided to make me a special breakfast and wanted to make his Mom’s oven pancakes. In our house, this is a beloved recipe by me, the kids, and guests. And it is one staple that is generally made by Derek. Almost every weekend the kids beg Dad to make them oven pancakes. I prefer to eat it with butter, fresh squeezed lemon juice and powdered sugar, but it can be served with plain ol’ syrup too. These are beautiful to behold when they first come out of the oven, golden brown and all puffed up.
- 6 eggs
- 1 C milk
- 1 tsp vanilla
- dash of salt
- 1 C flour
- Preheat oven to 450.
- Put all ingredients in a blender and blend to combine until frothy.
- Melt 2 Tbsp butter in a 9×13 pan in the warming oven (can also be done in 2 round pans with a Tbsp of butter in each).
- Once melted, remove pan and pour contents of blender into pan, then return to the oven.
- Bake at 450 degrees for 10-12 minutes until all puffed up and starting to brown.