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Most mornings I’m caught in a kitchen roundabout within the refrigerator-pantry-bread bin-fruit bowl intersection looking for a new breakfast idea until I arrive at what? fruit smoothies and poppyseed bagels again? Either the days are passing quickly or I am losing stamina ideas. I don’t know if this is a rut or an obsession, but I land on one idea and then feed it to the family for days, perhaps weeks, such was the case withcrepes. Now, it’s baked german pancakes and you’ll be amazed by their effort to payoff power.

German pancakes have that wow factor, especially for young boys who see it more as a science experiment. Beyond the impressive presentation, the baked pancake is nothing more than a popover which is simply eggs, flour and milk. If you use whole wheat flour or spelt flour (less processed, high fiber and white) and serve it with fresh fruit it’s actually healthy – wow, again. My daughter, not an egg lover, so aside from breakfast meats and milk, I struggle to get some brain food protein into her breakfast especially on school days. This pancake and eggy french toast help me with that challenge. And folks, no syrup here; just a light dusting of powdered sugar, or none if you’re a better person than I.

The kids love these puffed up bad boys so much, they’ll do all the work – wow – at least on weekend mornings. It might be up to you for the weekdays.

Watch out for that finger young man. BTW he’s ten – a giant from all those giant German pancakes (could be the German genetics, thanks Grandma Leona). While the pancake bakes, you can tend to the other breakfast parts like slicing fruit, setting the table and drinking your coffee (not in that order).

Wait, just one more second until I get another photo.

baked german pancake easy enough for weekday mornings

preptime: 10 minutes serves 2-3-4 (depending on your eaters)

baketime: 12-18 minutes

2 tablespoons melted butter (melt slowly in microwave and cool slightly if you can)
3 eggs, lightly beaten
1/2 cup milk
1 tablespoon sugar
1/4 teaspoon of salt

1/2 cup of all-purpose (or spelt) flour, sifted (use a wire mesh strainer)

  1. Preheat oven to 450F. If you have a convection oven, set it at 425F – the pancakes rise even higher on the convection setting.
  2. Melt butter in the microwave and set aside.
  3. Lightly beat eggs in a large bowl.
  4. Stir in the milk, melted butter, salt and sugar.
  5. Gradually add flour to egg mixture, a small amount at a time. Make sure the flour is well incorporated in the batter with no lumps, but do not over-mix, as you want to keep the pancake light.
  6. Lightly spray a 9″-11″ oven-safe skillet with cooking spray. Pour batter in the skillet.
  7. Bake 12-18 minutes, just until the edges are golden. Check your pancake at 12 minutes.
  8. Pour sliced berries into the center and dust lightly with powdered sugar (using your mesh wire strainer again).
  9. Serve

recipe adapted from steamy kitchen and provided by your friends at crunchtimefood.com


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