German Pancakes

6 eggs
1 cup milk
1 cup flour
1/2 cup sugar
butter

Beat the eggs with the sugar. Stir in flour and beat until smooth. Pour in the milk and beat again. Heat a non-stick skillet (I bought a small crepe skillet that I love) and melt a small amount of butter with it.

Pour enough of the pancake batter onto the skillet to cover the whole pan in a thin layer. Once the edges have tiny bubbles, it's time to flip.

Use a large spatula for this. It doesn't take much time on the second side. Continue baking the rest of the pancakes like this.

The pancakes do not fluff up like typical American-style pancakes.

Top with your choice of applesauce, cinnamon sugar or syrup. After adding topping, fold pancakes in half with the topping on the inside and lightly sprinkle cinnamon sugar over top.

I used cinnamon and agave as well as making whipped cream. They were sooooo good. Halfing the recipe made about 7 with my little skillet, which was enough for me and Cory for breakfast.

Found here.