Have you ever had German pancakes?
My older brother makes the best ones ever and he always gets up early when are all home as a family! But when I’m out at school, his recipe makes too much for just me and my younger brother to eat in one sitting. (German pancakes do not taste good as leftovers because they are like a soufflé, and a soufflé just doesn’t keep well!)
So cutting amounts in half, altering them then adding a little sugar is how our lighter and sweeter recipe for two was born!
Now when I am out at school, I’m surrounded by mountains. Obviously with snow still on the ground, the mountains are not green but the song “Mountain Greenery” sung by Ella Fitzgerald came to mind because not only are there mountains mentioned in the song, but a picnic outing for two is the highlight! Granted, a soufflé-type breakfast is an impractical picnic food, but the sentiment is still there!
- 3 eggs
- ¾ cup milk
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- ½ cup all-purpose flour
- 3 tablespoons butter, salted
- Preheat oven to 425 degrees.
- Put butter in a large metal loaf pan (usually about 9” x 5”). Melt butter in the loaf pan in the oven as it preheats. This not only melts the butter but gets the pan very hot. Check frequently and remove when butter is melted. Remove from oven before the butter starts to burn.
- Put eggs, milk, sugar, and salt in a large bowl with high sides.
- Using a whisk, combine ingredients until blended.
- Sprinkle 1 tablespoon of flour over egg mixture and whisk to combine. Repeat this until all the flour is incorporated and the batter is smooth.
- Pour batter into loaf pan.
- Bake for 22 minutes. If the center is still a little shiny and doughy looking, bake for another 4-5 minutes. The corners will get very high and browned.
- Serve immediately before the German pancakes deflate in room temperature air.
To be safe, use only metal pans when making German pancakes. Pouring cold batter into a heated glass pan can cause the glass to shatter. So be safe and only use metal!