Last weekend, my parents were in town to celebrate my daughters 7th birthday, as well as my 8 year olds baptism. Needless to say, it was a big weekend for us!!
On Saturday, my mom woke up and said she wanted to make a recipe her friend had made for my dad and her, and loved. It was these German pancakes. She got all the ingredients, used my favorite cast iron skillet (seriously, best pan EVER!!), and whipped these up. I must admit, since my hubby and I had never seen or heard of these, we were a little standoffish when we were watching these bake. The way they raised on the sides, weren’t even, etc. However, mom assured us that these would be tasty.
While the pancake was cooking, she chopped up some fresh blackberries, strawberries, and bananas. You can use any fruit desired, that just happened to be the combo we all wanted.
When the timer went off, out came the iron skillet and we all dove in. Even the kids, although they added syrup to theirs rather than the powdered sugar. Not only was this the perfect morning breakfast, but it took no time to prepare. It wasn’t overly sweet, the fresh fruit was amazing, and it made tons. The texture was soft and almost similar to cooked egg, and with the slight sprinkle of nutmeg, powdered sugar, and fresh fruit……I highly recommend trying this, at least once!!
Thanks mom for a delicious breakfast!
*This recipe is for a 12 inch skillet, if using smaller, adjust accordingly
Ingredients:
- 1/2 cup (1 stick) Butter
- 6 Eggs
- 1 1/2 cups Milk
- 1 1/2 cups Flour
- Nutmeg
- Powdered Sugar/ fresh fruit/ syrup (for topping)
Directions:
- Preheat oven to 425.
- Place butter into skillet, and place skillet into oven.
- While butter is melting, prepare the batter by combining the eggs, flour, and milk in a bowl.
- Once butter is melted, remove skillet from oven and pour batter into it.
- Return skillet to oven and cook until pancake is golden brown, about 20-25 minutes.
- Once pancake is cooked and removed from oven, sprinkle some nutmeg on top.
- Serve with powdered sugar, fresh fruit, and syrup if desired!! Enjoy!!
Joycedaffodil
Tried one of your other recipe with success, but this German Pancakes is not so good. Super not good. Followed recipe which is simple, however the skillet size needs to be considered. Large amount of butter in middle, crust is 4inches deep at edges and center raw egg and flour mixture.
Kristin
What a bummer that this didn’t turn out for you. I have added the skillet size into the recipe since that definitely is an important piece of information I had forgotten to add. Sorry about that. As for the pancake itself, I am not sure why it turned out that way for you. What size skillet did you use? I do know that the sides raise a lot more than the middle and the overall look can be odd, but it shouldn’t be raw in the middle or have the butter. Again, I am sorry this wasn’t a hit 🙁
Kay Bechtol
Do you have use the iron skillet?
Kristin
You can also use a 9 x 13 baking pan if you don’t have an iron skillet 🙂
James
This recipe is very similar to the ones I had years ago. For the topping they were brushed with some melted butter, sprinkled with powdered sugar and about half a lemon squeezed over it all. Very yummy. The lemon offset the sweetness of the sugar just enough to make things interesting.
Kristin
Yummy! That sounds like a great variety!! Ill have to try that next time! Thanks 🙂
Alice
I have made these for years. My kids love them for breakfast or supper. I always use 1 cube of butter melted in the bottom of my 9X13 cake pan, and use a dozen eggs, 2 c milk, 2 c flour (whole wheat is what we prefer) and a half tsp salt. If you whip the eggs first they will fluff up the pancakes. We prefer syrup over powdered sugar and the butter raises up and over onto the top so no extra butter is needed. (even better if you raise your own chickens and get those yummy organic eggs! ) Thanks for sharing this.
Kristin
So glad you enjoy these too! It’s definitely a keeper!!