Today: Breakfast. I was making a German Pancake this morning per my husband's request and was thinking about what a wonder they are. This is our favorite breakfast, hands down (although we've not been able to convince our boys to give it a shot). It is a delightfully puffy blend of salty, sweet and sour.
I love what eggs do in the oven, I mean, look at this thing!
While I am pretty sure most people know how to make a German Pancake, I will give the recipe anyway.German Pancakes
1 cup flour
1 cup milk
6 eggs
1/4 tsp salt
1/4 cup butter
lemon juice and powdered sugar to taste
Preheat oven to 450 degrees. Place butter in a 9x13 pan and melt in warming oven (watch carefully so butter does not burn - best to do this while the oven is warming, not when it has reached temperature).
While butter is melting, combine flour, milk, eggs and salt in a bowl with an immersion blender or whisk (or you can dump it all into a blender) until well blended and smooth.
Remove buttered pan from oven, poor batter into pan over butter and bake for 20-25 minutes on the center rack. Check after about 18 minutes and reduce heat if the pancake's peaks start to burn. Remove from oven when pancake is thoroughly browned and fluffy. Pour lemon juice liberally over pancake, then sprinkle with powdered sugar. Serve. Makes 4-6 servings depending on how hungry everyone is. Eat when fresh from the oven and hot, do not save leftovers as they will turn rubbery.
The best part of German pancakes at our house: Ben makes them so I get a breakfast break!!! YIPPEE!!!
ReplyDeleteI've always wanted to make these, but still haven't gotten around to it. They look so delicious and easy!
ReplyDeletethink i'm one of the last few (of the mormon persuasion, at least) to never have eaten a german pancake. too bad i just went off dairy and white flour/sugar and only eat a very limited amt of animal protein. that just leaves the lemon! sigh.
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