Mini German Pancakes

Love these German Pancakes. They came out looking more like muffins, but the tops collapsed and all was well.


Mini German Pancakes
Adapted from this blog

Ingredients:

• 6 eggs
• 1 cup milk (you can use skim or low fat milk if you want)
• 1 cup flour
• 1/4 tsp salt

Toppings: Powdered sugar and lemon juice, or maple syrup (or make it savory, the options are endless here).

Directions:

1. Preheat oven to 425. 
2. Spray cupcake pans with no-stick cooking spray. 
3. Mix eggs, milk, flour and salt just enough to blend. (Do not over mix. Batter will be lumpy.)
4. Pour batter in cupcake pans. Makes approx. 12-16 mini German pancakes. 
5. Bake 18-25 minutes depending on type of cupcake pan and the amount of batter in each cupcake tin. 
6. Remove from oven. Let cool for just a minute or two. 
7. Remove mini pancakes from pan. 
8. Drizzle with lemon juice and sprinkle with powdered sugar. You can also serve with maple syrup if you prefer instead of using lemon juice.

French Toast Ooh-la-la

I had this at a hotel and tried to copy it the best I could.

French Toast Ooh-la-la
by Brooke Cheesman Hochstein

• 4 slices of bread
• 2 cups corn flakes (if large flakes, crush them a little)
• 2 eggs
• 2 glubs of milk (Dad's term)
• Cinnamon
• Fresh fruit of choice

Preheat oven to 375. Break the eggs in one bowl, glub the milk in, mix it up. Add a dash of cinnamon to the mix. In another bowl or on a plate with a rim, pour the corn flakes. Dip one piece of bread, make sure it is totally covered, but do not let it get so soggy that it falls apart. Then drop the bread in the corn flakes and flip it around until it is completely covered in flakes. You should not see much bread when you are done. Place bread on a cookie sheet. Repeat for all four pieces of toast.
Bake at 375 for 5-10 minutes or until egg is cooked through.
Top with syrup and/or fresh fruit (strawberries, bananas, and blueberries are my favorite).

The Perfect Boiled Egg

For Easter, we boiled eggs, but I wanted them to be good, so I did a search for the perfect boiled egg. This is what I found on eHow.com

Instructions

Place eggs in the saucepan, it does not matter if it is 2 or 12 eggs, this way works. Just cover them with cold water, not too deep. Do NOT salt the water. Place on burner on HIGH heat.

Place on burner on HIGH heat. Once they start to boil turn on the timer to 3 minutes.

When the timer goes off, quickly take off the heat, put on the lid and reset the timer to 8 minutes.

When 8 minutes are up, take to sink and run cold water over them for about a minute, let them soak a bit to cool off. They will peel best if you set them in the refrigerator for about 1/2 to 1 hour, but you can eat them now!

Never have green or gray yolks again!

Caramelized Banana French Toast

I changed this recipe from the one in Cook this! Not that!, p. 45.
It is very very yummy. I served it for a breakfast-for-dinner night.

Caramelized Banana French Toast

• 2 Tbsp unsalted butter
• 1/4 c. brown sugar
• 1/4 c. crushed walnuts
• 2 bananas (mine had yellow spots, but not over-ripe)
• 1 c. milk
• 2 Tbsp. orange juice
• 3 eggs
• 1 tsp. ground cinnamon
• 1 Tbsp. vanilla extract
• 8 slices of bread (homemade is the best!)

Heat butter in a medium pan with medium heat, add 2 Tbsp. orange juice and all of the brown sugar. Stir until dissolved. Cook until bubble (1-2 minutes). Add walnuts, cook for 2 minutes. Add bananas and heat through. Stir in 1/4 c. milk. Set aside and keep warm.
Whisk together the remaining 3/4 c. milk, eggs, cinnamon, and vanilla. heat a large skillet over medium heat. Spray with Pam. Dip the bread for 30 seconds on each side.
Place the bread on the skillet and cook about 3 minutes or until golden brown.
Serve with banana topping.

German Pancake

I wanted Justin to get in touch with his heritage. I have to add a picture because I don't want to forget my shock at the way this thing looked when it came out of the oven. I opened the oven and the fire alarm went off simultaneously, so it added to the effect. We liked it! I think I would only have it for breakfast, not dinner. It didn't fill Justin up too much.

German Pancake
from Jonesboro Ward Relief Society, Margie Mayfield

• 6 eggs
• 1 c. flour
• 1 c. milk
• 1/2 tsp. salt
• 1 T. sugar
• 1/4 tsp. vanilla
• 6 T. butter

Melt 6 Tblspoons butter in a 9x13 pan. Heat in the oven while mixing batter. Mix other ingredients and pour in the pan. Bake at 450 for 20 minutes (I did for 12 minutes and it was fine. I might look for a different opinion next time of time and temp.). Serve with syrup or fresh peaches or strawberries. (We used vanilla yogurt and peaches, and liked it.)

Crepes

In the Netherlands, we called these pannekoeken. I love them.

Pannekoeken
by Brooke

• 6 eggs
• 2 c. milk
• 1 t. salt
• 1 c. flour
• butter for frying
• toppings of choice: Nutella, bananas, shredded apples, yogurt, powdered sugar, butter, syrup, strawberries, peanut butter, nuts. . . it's hard to go wrong with this.

Beat eggs until frothy; add milk and salt. Slowly stir mixture into the flour. Melt butter in a frying pan. Hold pan while pouring batter and rotate to make a thin coat of batter over the bottom of the pan. Add fruit or nuts to batter if desired to have it cooked in. Cook until the top turns glossy. Flip and cook other side. Spread on toppings, if desired. Roll up, fold up, cut up, whatever your style is. Best to serve hot.