For those of us who wish for a little nostalgic comfort, here’s one of my family’s oldest recipes:
In a mixer (you want it frothy), beat six eggs thoroughly. You then need to alternate 1 cup of milk along with 1 cup of flour. Be sure to add a sprinkle of salt. In a 9 x 13-pan (I recommend glass), place 1/2 stick of butter. You need to put the pan into a 325 degree oven, leaving it until the butter has melted and covered the bottom of the pan. You then place the whole egg mixture in the pan and bake for 35 to 40 minutes (although it might take a few minutes longer). You’ll know it’s done when the whole custard is brown around the edges and pulling away from the pan. The German pancakes will also puff up, so don’t worry about it. It’s perfectly normal. This serves around 3 to 4 people. Cut it into large pieces, serve hot, and don’t be skimpy on the syrup.
This might seem strange to you, but I grew up with these alternative pancakes around (as well as regular pancakes–I didn’t suffer from a lack of cholesterol here). They’re very much my comfort food. You can easily double or even triple the ingredients to make much thicker pancakes. Just be sure to bake them a little longer. Enjoy.