German Oven Pancakes

These are a delicious alternative to regular pancakes and so much easier and less time consuming.  Some people call them Dutch Babies or other various names.

Ingredients:

1/2 cup milk

1/2 cup flour

3 large eggs

dash of salt

1 to 2 tablespoons of butter or margarine

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Preheat your oven to 425° F. I usually use two smaller pans and do one recipe in each or you can double the recipe and use a 9x13 pan.

Place the butter in the bottom of the pan and place it in the oven while it's preheating to melt it (Don't let it start to burn though).  Mix your milk, flour, eggs and salt in a bowl. Use a wire whisk to blend, but make sure all the lumps have disappeared before moving on. (Some people blend this in a food processor but I don't) When you've got your mix ready, pour it over the melted butter in your pan, and place it back in the oven. Bake for 10-15 minutes or until golden brown. Edges will be puffed up. I like to server with powdered sugar or Nutella or both (that's why I like to make two).

Lemon-Ricotta Pancakes

I've started keeping Ricotta cheese on hand because it lasts forever, and I keep finding great recipes with it.  The ricotta in this keeps the pancakes very moist, and I'm a sucker for any recipe involving buttermilk (which I've never actually purchased, I just make my own by adding lemon to milk- I add 1/2 tbs. lemon juice to 1/2 cup milk and let sit for 10 min, and for this recipe I obviously tripled that).  And if you found you always went for the Limone flavor on your gelato tour of Italy, then you'll probably enjoy these.

Makes 4 servings
1 1/2 c flour
1 tsp baking soda
1/2 tsp salt
1 1/2 c buttermilk
2 large eggs, separated
1/4 c sugar
3/4 c ricotta cheese (whole or part skim)
1 tbsp grated lemon zest
2 tsp unsalted butter
strawberries for topping or maple syrup (optional)

In large bowl whisk together flour, baking soda, and salt.  In another bowl whisk together the buttermilk, egg yolks, sugar, ricotta, and lemon zest.  Add the buttermilk mixture to the flour mixture and stir until blended.  There will be some small lumps.

In a separate bowl, using a mixer on medium speed or a whisk, beat the egg whites until soft peaks form.  Using a spatula, fold the beaten whites into the ricotta mix just until blended.

Warm a frying pan or griddle to medium heat (just hot enough that a drop of water quickly evaporates).  Butter the surface and ladle about 1/4 c of batter onto surface.  Cook on med-low until edges look dry and bottoms are golden brown, about 4 minutes.  Flip and cook til golden.  Makes about 16 pancakes, and you can keep them warm uncovered in the oven at 250 while finishing the batter.