German Pancake
July 16th, 2007
If you’ve never heard of or had a German Pancake, you’ve got to make one next Saturday morning for the family. Or just for yourself. Although you can top it off just like ‘regular’ pancakes, with maple syrup, fruit, or jam, the pancake itself is much different.
I’m no expert on diabetic diets, but it occurred to me as I made this yesterday, that German Pancakes are a possible alternative for people watching their carbohydrates. Consisting more of eggs than flour, it is a higher protein, lower carb breakfast choice. If you top it off with blueberries or other super healthy fruit, you can feel good about the way you have started your day. It also takes a lot less to fill you up and get you going than traditional pancakes.
We topped our German Pancake yesterday with fresh, juicy, delicious peaches, which I chopped into small pieces and added just a little bit of sugar to. Mmm… Mmmm… it was SO good. Hubby, who generally is not thrilled about being served sweet things for breakfast, really liked it. I mean he REALLY liked it. Okay, here you go — a totally basic recipe for German Pancake.
German Pancake
makes one (which you can cut into about 6 servings)
4 Tablespoons butter
6 eggs
1 c. flour
1 c. milk
1 Tablespoon sugar
1 teaspoon salt
optional - 1 teaspoon vanilla extract
Making this couldn’t be much easier. Come to think of it, it’s simpler than flipping regular pancakes on a griddle.
Heat your oven to 400 degrees and place the butter in a 9×13 pan. When the oven is up to temperature, place the pan (yes, with only the butter in it) in the oven in order to melt the butter and let it spread over the bottom of the dish.
Meanwhile, combine the other ingredients. If your blender is handy, feel free to use it. You really want to whip this into a smooth, frothy concoction. Using a wire whisk and some elbow grease works well, too. 
When the pan with the butter is ready, take it out of the oven and pour your pancake batter into it. Yes, the butter will somehow end up on top, but that’s okay. Place it back into the oven for 10 minutes. While baking, the edges will curl up and the entire thing will puff up and the curled-up edges will turn a lovely brown color.
When the 10 minutes is up, and you take it out, it will “deflate,” but don’t feel too disappointed - you are about to eat and it is tasty! Sprinkle a little confectioner’s sugar on it if you aren’t watching your carbs and calories too much. Cut into 6 or 8 servings. Top as desired.
ENJOY!
Entry Filed under: Breakfast, Old-Fashioned Foods, Recipes, meatless
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