German Pancake

Posted by Amy

german pancakeThis is incredibly good.

“Tia B’s German Pancake” was a childhood breakfast favorite, and it’s always in high demand in Warrenton.  This makes 4 large slices that could be breakfast with fruit for 4 people.  However, two people can also eat the entire thing (I speak from personal experience.)

German Pancake

Use a large Teflon skillet.  Protect handle with heavy foil.  Preheat oven 425*.

Melt 1/3 stick of butter in skillet on stove top.

In a large bowl blend:

  • 3 eggs
  • 1/3c. flour
  • 1T. sugar
  • 1/4 t. baking powder
  • dash of nutmeg
  • a few dashes of cinnamon (or just cinnamon if you’re nutmeg-less)
  • pinch of salt
  • 1t. vanilla extract
  • 1/2c. milk

Gently stir in blend from bowel with the butter in the skillet–it won’t totally mix up, but that’s ok.  Bake the skillet in the oven for 10 minutes, then reduce heat to 375* and bake 10 minutes more.  If it looks really puffy in the over, don’t freak out.  The puffy deflates once removed.

Slide pankake onto serving platter.  Squeeze lemon juice over and sprinke with powdered sugar.  (You can also serve it with hot berry jam on the side; I usually do just lemon juice and powdered sugar.)


German Pancake

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