Food Storage Experiment: German Pancakes
This morning I decided to try out one of my favorite breakfast dishes, but instead of using the standard ingredients, I wanted to try using only items that I have in my bulk/long-term food storage. What I experimented with was German Pancakes and here’s a picture of how they turned out:
I thought they looked and tasted great. The only difference between these and the standard German Pancakes (using fresh ingredients) was that the standard ones tend to be a bit more fluffier and lighter. Despite that, I thought these were pretty good considering they are made from food storage. Here’s the recipe I used:
How to Make German Pancakes from Food Storage
3/4 cup of powdered eggs
1 1/2 cups of water
1 cup of milk (made from powdered milk)
1 cup of flour
(optional) 4 tablespoons butter powder mixed w/ 2 tablespoons of water
Place an all metal pan that is around 9″ (can be square or circular) in an oven and preheat it to 450 degrees Fahrenheit. In a large bowl mix the powdered eggs, water, milk, and flour until it reaches a smooth consistency. If you use the butter, pour mixed butter into preheated pan and immediately pour batter mixture on top. Cook for around 20 minutes or until the pancake is puffy and the edges are a nice golden brown.
Enjoy with syrups, fruit jellies, or powdered sugar.
- Posted in Food Storage