German Pancakes: Edelweiss

German Pancakes are a favorite breakfast at the Chaston household.  What's better than a fluffy egg soufflé hot from the oven with syrup to make your day start off perfectly?

Well, according to Rodgers and Hammerstein, it just might be the perfect day singing about the German flower edelweiss.  So here's their song "Edelweiss" from the soundtrack of The Sound of Music.

GERMAN PANCAKES

The key to this recipe is a heavy baking pan to let the soufflé rise.

8 tablespoons Land O'Lakes butter                               
6 eggs            
1 cup skim milk                 
¾ cup + 2 tablespoons flour
2 tablespoons granulated sugar   
¼ teaspoon salt

1. Preheat oven to 425 degrees.  Set oven rack in the middle. 
2. Put butter in Baker’s Secret Signature 9" x 13" Oblong Pan.  Melt butter in oven as it preheats.  Do not let it burn.  Remove when it is melted and set aside.
3. Put eggs and milk in blender.  Cover and blend until smooth. 
4. Measure the flour, sugar, and salt into a small bowl and stir together.
5. Gently pour flour mixture into blender.  Cover and blend batter on high for 30 seconds.  
6. Pour batter into hot butter. 
7. Bake for 15-20 minutes, until corners rise high and top is browned.
8. Serve immediately while pancakes are puffy.  They will sink when you cut into them.