German Pancakes

As you can see from my most recent posts, we are big into breakfast. I hate cold cereal. So I have to come up with lots of different breakfast ideas. I have always thought that German pancakes were good, but really greasy due to the large amounts of butter you put in the pan before the batter. I found this recipe and love it. We have it frequently.

4 eggs
1 T sugar
1/2 t salt
2/3 cup sifted flour
2/3 cup milk
2 T soft butter (I just use enough to grease the bottom of the pan like a cake)

Heat oven to 400 degrees. Butter well 2 9-inch cake pans. Put eggs in blender container, cover and process at “stir” until light yellow in color. Push “mix” button, remove cover and add remaining ingredients; process until smooth. Pour into prepared pans and bake 20 minutes; then reduce heat to 350 degrees and bake 10 minutes.

I love this recipe because there isn't large amount of butter left on the top of the pancake.

Serve with lemon juice and powdered sugar or maple syrup and fresh berries. I am also thinking that mangos would be good on the top. (It's Mango season, yeah!)

Creamy Tomato Basil Soup

1 medium onion, diced
2 Tbsp. butter
2 cans diced tomatoes (14.5 oz)
2 cans condensed tomato soup (10.5 oz)
1 1/2 c. milk
1 tsp. sugar
1/2 tsp. dried basil
1/2 tsp. paprika
1/8 tsp. garlic powder
8 oz. cream cheese

Melt butter in soup pot and saute' onions. Combine all ingredients except cream cheese. Bring to a boil: reduce heat: cover and simmer for 10 minutes. Stir in cream cheese until melted.

*If you don't like big pieces of tomato, you can puree the tomatoes before you put them in*

We had this at our enrichment activity last week--I liked it so much I made it tonight for dinner!