German Pancakes

1/4 cup butter/margarine, MELTED

6 eggs

1 cup flour

1 cup milk

Preheat oven to 350*. Beat eggs for 1 1/2 minutes until mixed but not frothy. Add flour and milk, mix until incorporated. Pour melted butter into the bottom of 9X13 pan. Spread batter over butter. Bake for 20 - 25 minutes, until puffy. Do not let it brown.

*D: So, Tyler LOVES German Pancakes. The other night we were trying to decide what to eat and a commercial for Denny's came on TV. I saw that stack of pancakes and said, "Breakfast for dinner!" My sister-in-law, Julie, told me once to never underestimate the power of breakfast for dinner. We had BF for dinner growing up, and it's so true. I, for one, don't eat big breakfasts because they make my stomach hurt. I always felt like I was missing out. But, if you eat breakfast for dinner, you actually get to enjoy those tasty meals.

I'd never had German Pancakes until Tyler and I were engaged. They are denser than a regular pancake, with an eggy flavor and feel. But they are softer and lighter than an omelet (and there's no cheese).

Some recipes call for 3/4 cup of both instead of a full cup. Those recipes are fine. I prefer this one because it's easier to remember and measure :). And the egg flavor isn't as strong. It's more pancake than omelet. However, it is a little denser. The recipe says not to let it get brown. Mine got a little brown and it was still fine. Don't feel like you have to throw it away if the edges are caramel colored.

I don't want you to freak out the first time you make these, so here is a quick picture of what it will look like when the timer goes off:

Looks like something from Ghost Busters or something. Don't worry, it falls almost as soon as you pull it out of the oven.


And I've had requests for more pictures so you know whether or not to make something. Here is the picture of German pancakes, ready to eat:

I debated whether or not to add it because, lets be honest, it doesn't look all that appetizing. But, you asked, so there it is.

You just cut it up and serve it with maple syrup. Healthy? Probably not. Delicious? Definitely!

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Strawberry Rhubarb Dessert Bars

Filling Ingredients:
1 1/2 cups fresh or frozen unsweetened rhubarb, cut into 1-inch pieces
1 1/2 cups sliced fresh strawberries
1 tablespoon lemon juice
1/2 cup sugar
2 tablespoons cornstarch

Crust Ingredients:
1 1/2 cups all-purpose flour
1 1/2 cups uncooked quick-cooking oats
1 cup firmly packed brown sugar
3/4 cup LAND O LAKES® Butter, softened
1/2 teaspoon baking soda
1/4 teaspoon salt
Drizzle Ingredients:
3/4 cup powdered sugar
1 to 2 tablespoons milk

Combine rhubarb, strawberries and lemon juice in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally, until fruit is tender (8 to 12 minutes).

Combine 1/2 cup sugar and cornstarch in small bowl. Stir into fruit mixture. Continue cooking, stirring constantly, until mixture comes to a boil (about 1 minute). Continue boiling until thickened (1 minute). Remove from heat. Set aside.

Heat oven to 350°F. Combine all crust ingredients in large bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Reserve 1 1/2 cups crumb mixture. Press remaining crumb mixture onto bottom of greased 13x9-inch baking pan. Spread filling over crust. Sprinkle with reserved crumb mixture.

Bake for 30 to 35 minutes or until golden brown. Cool completely.

Combine all drizzle ingredients in small bowl. Drizzle over cooled bars. Cut into bars.

*D: Rhubarb is a low maintenance plant that produces tart, fresh stalks (like celery) and poisonous leaves. :) We have a huge plant in our yard and you want to know how it got so big? Me too. Because we didn't do anything but water it once in a while. When the plant gets too big, we cut some stalks and freeze them.


So, this is a great rhubarb recipe for us to use all our rhubarb, both fresh and frozen. If you've ever had rhubarb you know it can be very tart. This recipe, although it doesn't call for a ton of sugar, is surprisingly sweet. I was almost a tad disappointed that it was so sweet and hardly tart. If you want more tart and less sweet, try cutting the sugar to a 1/3 of a cup.


We followed the directions to a "T"...because Tyler was baking :) The ONLY thing I would suggest is to follow the drizzle recipe and instructions. Tyler dumped a bunch of sugar in a bowl and added some milk. What we got was sugary milk that soggy-ed up our crumble top. So either follow the directions or don't do it at all. That might be another reason ours was so sweet, actually.


This is a great recipe! Enjoy!


PS. That is the picture from the recipe at http://www.landolakes.com/mealIdeas/ViewRecipe.cfm?RecipeID=11158 but our dessert bars looked exactly the same except our icing was just a layer of sugary milk on top :) Pin It