It always amazes me how some of my family’s simplest recipes are usually the most revered. This was one of my favorite breakfast’s growing up, and when I started cooking, it was one of the first recipes that I mastered. The recipe is so simple, it’s hard not to commit to memory. My senior year of college, I made this for some of my fraternity brothers to enjoy. It was such a hit that I had Delts calling me years later, asking me for the recipe so that they could impress their mom or girlfriend with a homemade breakfast.
Mom’s German Pancake
I have always enjoyed a slice of this pancake with maple syrup, but my mom has also made it in the summer when fresh Oregon strawberries were available. My grandmother, Nani, always ate hers plain; no syrup, no fruit, just the powdered sugar.
- 1/4 cup butter
- 1 cup flour
- 1 cup milk
- 5 eggs
Preheat oven to 400 degrees. Put the butter in a 10- to 12-inch ovenproof non-stick skillet and place in the oven on the bottom rack. While butter is melting, put your eggs, milk and flour into the blender. Blend until there are no more lumps of flour in the mixture or clinging to the side of the blender jar. Check on the butter, making sure that it does not begin to brown. When butter has melted completely, remove from the oven and swirl the butter so that it coats the sides of the skillet. Pour the pancake batter into the skillet and carefully place the skillet back into the oven. Bake until the pancake’s sides have risen above the skillet and it is golden brown, about 20-25 minutes. Sprinkle with powdered sugar, slice into fourths or sixths like a pizza and serve with maple syrup or fresh berries.