I have no idea if this pancake recipe originated anywhere near Germany. But I grew up calling them German Pancakes, so the name is staying even though it may not be “politically correct”. My boys love this for breakfast and request it just about every other day. (No, we don’t eat it that often. I’m just saying they request it.) It is super fast to throw together, the hard part is waiting for it to bake.
In the photo above, I used half whole wheat flour and served the German pancakes with homemade strawberry syrup. I usually serve it with buttermilk syrup, but this was a nice change. We have also had it with maple syrup, honey, cinnamon/sugar with sliced almonds, and fruit. You can try it with whatever your family likes.
3 Tbsp. butter or margarine
2 Tbsp sugar
1/4 tsp salt
2 cups milk
2 cups flour
Turn oven on to 400. Place butter in a 9×13″ pan and place in the oven. It will melt as the oven is heating, just make sure you don’t burn it. Meanwhile, crack the eggs into a blender. Beat well. Add remaining ingredients and beat till smooth. Remove pan from oven and tilt the pan so the melted butter covers the bottom and sides of the pan. Pour the batter into the pan. Bake at 400° for about 25 minutes. The pancake will puff up and look really cool. (Your kids will be amazed. Have them look fast though, because it sinks as it cools.)
-The original recipe calls for 1/2 cup butter. I have nothing against butter, I love butter. Butter loves me too. When I eat it, it sticks right with me and never leaves. Just hangs out right around my midsection. So I cut it way back (sorry Mr. Butter) and I still think this tastes wonderful. You can add extra butter if you want, I won’t stand in your way.