German Pancakes

Ingredients:

2 tbsp butter

3 eggs

1/2 cup milk

1/6 cup sourgum flour

1/6 cup tapioca flour

1/6 cup potato starch

(Or 1/2 cup of your favorite GF flour)

Vanilla, Rum, or Almond extract (I recommend rum)

• Place butter in a very large, oven ready pan (Paella pans work best, brownie pans work well, some frying pans will do). Turn oven on to 450 F.
• Whisk together the remaining ingredients in a medium sized bowl. (Mixers work well, but are not required)
• Once the butter is melted and sizzling pour the batter into the pan
• Bake 12 minutes (try to avoid opening the oven during this time) until edges brown.

Serve immediately before it deflates. Top with lemon juice and powdered sugar, a fruit compote, or eat plain. Makes 1-2 servings. When doubling the recipe you can use the same pan (provided it's big enough), turn it to 400 F, and cook about 20 min.

Rating (0=inedible, 10=food of the gods): 7.5

This is my favorite breakfast recipe. Very easy to make, and very quick as well. The 12 minute cooking time is just about perfect to make the fruit compote (or grab a quick shower!). The high protein and medium carbohydrate combination is just about perfect to get you through the morning.

I keep a container of this flour mixture on hand. It is remarkably good for chewy things (bread, pancakes, etc) and makes an easy recipe even easier.

Pictures coming soon.