German Pancakes.

Most of the world calls these crepes, but my mom’s family is majorly German. My cousins and I grew up eating them dripping in butter and maple syrup every weekend morning we spent with my grandma. Raise your hand if you believe butter is a food group!

 

4 eggs

2 c milk (I use almond milk)

1/2 tsp vanilla

2 c flour

1/2 tsp salt

1 tsp sugar

 

In a large bowl, whisk together eggs, milk, salt, and sugar. Add flour and whisk until smooth (batter will be a little lumpy). Ladle into a piping hot 12″ frying pan greased generously with high-heat oil, like vegetable or coconut oil. Quickly spread until pancake is thin and touches edges of pan. Flip when set. Keep warm until serving. Load with toppings such as butter + syrup, yogurt + jelly, butter + sugar (my FAVORITE), Nutella + bananas, and berries + whipped cream.

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