Mmmmmm. Nothing like German pancakes fresh from the oven. Pour on some maple syrup, sprinkle with powdered sugar, and you have yourself one great way to get rid of all the eggs that have been taking too much space, or time, in your fridge. This is one of the very first recipes from my ward cookbooks that I had to make work. I love them. My kids love them. And most importantly, my wife loves them. I tried just substituting the flour with some other flours using a couple of the vast "conversion" charts that are out on the web, but nothing seemed quite right. Too heavy. Too thick. Too grainy. There's just no perfect supplement for flour in any perfect measurement. You just have to play around. So here's what I came up with after a couple of failed attempts. Hope it brightens up a wintery Saturday morning.
German Pancakes
6 eggs
1 cup milk
1/2 cup rice flour
1/4 cup tapioca flour
1/4 cup potato starch
1/4 tsp xanthum gum
1/2 tsp salt
1/4 tsp baking powder
4 tbs butter
Mix all the dry ingredients together in a separate bowl. Beat eggs and milk. Slowly add dry ingredient mix to milk and eggs and mix on high. Let batter sit for 5 min. Melt butter and pour in bottom of baking pan. Pour batter into the pan and bake at 400 for 20 min. Dust with powdered sugar and maple syrup.
