Monthly Archives: July 2014

German Pancakes

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We make this recipe every month, so I don’t know why I haven’t shared this recipe before. It’s several of my kids favorite breakfast food. The recipe is pretty basic, though we’ve changed out most of the white flour for whole white wheat flour, and there are a couple of tricks/tips I’ll share in the post.

Here are your ingredients: flour, milk (any kind), salt, eggs and butter. There is also coconut sugar in the picture below, but I usually don’t put it in. I can’t really taste a difference with or without. But apparently I was undecided before taking this picture :).

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The first thing you’ll want to do is preheat your oven to 425 degrees. We’re going to cook this in a 9×13 pan and we’ll melt the butter before we add the remaining ingredients, so add your butter, cut up into tablespoon-sized pieces, to your pan and stick it in the oven so it can melt while we mix everything else up.

mix all your ingredients together to make a batter, that you whisk it really well (using a beater or a blender, works great too). This will create bubbles and will help your german pancake to really rise up on the edges and make bubbles throughout. Once your butter has melted (and keep an eye on it so that it doesn’t burn…if it does burn, dump it out and melt new butter) add in the batter and cook in the preheated oven for about 20 minutes or until the liquid has mostly absorbed and the edges are browned.

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Oh gorgeous! We love seeing this! Dinner and a science experiment all in one! 🙂

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We like to top ours with pure maple syrup, fresh berries, and sometimes homemade whipped cream!

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THE RECIPE:

German Pancakes

8 eggs
1 1/4 c milk (I’ve used cow, rice and almond milk; all great!)
3/4 c whole white wheat flour
1/2 c white flour
1/4 tsp sea salt
2 Tbsp unsalted butter

Preheat oven to 425 degrees. Add butter slabs to 9×13 pan and allow to melt in oven while you blend batter together in a blender or medium mixing bowl.  Take pan out of oven and gently tilt so the butter will grease the bottom of the pan. Pour batter into hot, buttered, 9×13 pan and put back in the oven. Bake for 18-20 minutes, until edges are browned and most liquid has been absorbed.

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