PUFFED OVEN (German) PANCAKE
This is even better with fresh apple slices laid in the pan before pouring on the batter.
3 T butter for baking
1 1/2 cups milk
1 1/2 cups whole wheat (or mix whole wheat and white) flour
OPTIONAL (but necessary too):
1 tsp. vanilla
3/4 tsp. salt (or less)
dash of nutmeg (freshly ground is best)
1/2 tsp. cinnamon
Preheat oven to 450 degrees. Place butter in 4 1/2 to 5 quart baking dish. Any pan will do as long as it has sides no higher than 3 "; a 12 to 14" cast iron pan works great!! Place pan in the oven and let butter melt (not burn) while oven heats up.
Meanwhile whirl eggs at high speed in blender for a minute. Add milk and slowly add flour. Whirl 30 seconds more. (or you can do this by hand with a whisk, hand beater, etc.) Add optional ingredients too. Immediately pour batter into hot pan and bake for 10 minutes. Lower heat to 350 degrees and bake 10 minutes more, or till puffed and browned at edges.
Eat it hot with fresh lemon wedges (squeeze juice on top) and maple syrup and butter and jam and vegetarian sausages on the side.
Bring me back to The Sustar Cookbook.