German pancakes for a breakfast revolution.

I learned something new this weekend. A friend of mine posted something on Facebook about having made something called "German Pancakes" for breakfast. She went so far as to post the whole recipe. All six ingredients. This was intriguing to me for a lot of reasons. 1) It was heavy on eggs, which made it sound crepe-ish to me. I heart crepes. 2) It was all in one pan. I love pancakes, but they are a little labor intensive what with all the pouring and flipping and getting "just right" temperatures with messy oil, so this "pancake" made in one big pan looked like a dream come true to me. 3) Syrup. Whipped cream. Berries. Jam. Powdered sugar. NUTELLA. This little dish looked like a perfect vehicle for all those good breakfast toppings. 4) Easy. Whip a few ingredients together, bake, eat. HELLO, LOVER.

Obviously, I had to make this immediately.

Because I'm on maternity leave, I have time to make a real breakfast most days that didn't come from the freezer. I'm over cardboard-y waffles and instant oatmeal. I needed to bring the sexy back to brecky. (I'm sorry. I couldn't resist.)

And I will probably make it every morning for the rest of my life. Don't judge me.

You can make this bigger or smaller depending on your needs. My friend does hers in a 9-by-9-inch pan, but I can't be bothered with a small quantity. I do 9-by-13.

Without further ado, Xan's German Pancakes:

5 eggs

1 cup flour

1 cup milk

Dash salt

1 teaspoon vanilla

1/4 teaspoon cinnamon

(Feel free to add extracts if you are into that sort of thing. I like to add framboise to, well, everything.)

Spray a 9-by-13-inch pan with cooking spray. Preheat oven to 350 F.

Put the eggs in a blender and blend them on a low speed until they are well-combined but not frothy. Then add the rest of the ingredients and pulse a few times to mix. Pour into the casserole (or a large cast iron skillet), and bake for 20 minutes.

It gets "wavy" and poofs up and is absolutely gorgeous. Make it for friends. Serve it with an array of gorgeous toppings or just with a little drizzle of syrup. It's fast, but a little bit different and therefore fancy. It's easy on the carbohydrates, high in protein, and downright lovely in presentation. Go crazy!

Comments

Jimmy 1 year, 2 months ago

I made this over the weekend and, unfortunately, found it rather bland. I only had maple syrup to put on, so that's part of the problem. I think it's a good vehicle for toppings, so make sure you've got some before making these. Oh, and mine looked like a rubber mat after cooling, not fluffy and colorful like yours. Maybe I over-blended the ingredients?

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Megan Green Stuke 1 year, 2 months ago

I don't know about egg beaters - but it is worth a try!

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wilburnn 1 year, 2 months ago

Can you use Egg Beaters (or other egg substitute) instead of actual eggs?

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tolawdjk 1 year, 2 months ago

Sounds suspiciously like my wife's Dutch Baby recipe.

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kansaskate 1 year, 2 months ago

I have an even simpler one! Heat oven to 425. Put 1 TBSP butter in 9" round pan, place pan in oven to melt the butter (but take it out when melted - don't want to burn the butter!).

Whisk in a bowl: 2 eggs, 1/2 C milk, 1/2 C flour, dash salt, dash cinnamon. Pour the mix into the hot pan with the melted butter. Bake for 10-12 minutes until puffy and golden. Serve immediately!

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Meryl Carver 1 year, 2 months ago

You can make mini pancakes in a muffin tin too! We have them for Christmas morning.

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