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Tuesday, August 16, 2011

Breakfast for dinner- German Pancakes

Edit: I should apparently not publish posts late at night because I forget things, like salt.(Thanks Katie!)

During my freshman year in college, we didn't have church until 1 in the afternoon. I usually got up in the morning (not too early), but most of my roommates would sleep in until noon or later. I'm a pretty social person, so I was bored sitting around the apartment by myself. The awesome girls next door started inviting me over for breakfast Sunday mornings, and often they featured German Pancakes. (One girl also made some pretty darn good aebleskivers, but for some now mysterious reason I never got her recipe.) Those breakfasts were great bonding time for us freshman girls talking about boys, drama, school and life. Eating German Pancakes now reminds me of those wonderful friendship-forming moments.

My other memories of this awesome breakfast food are with my family. We had them once in a while for Saturday breakfasts.  They were also sometimes featured at dinner when we had a breakfast theme. All of us kids loved to get the edge pieces because they rose up on the sides, which is pretty cool. 

The other day we didn't feel like putting much effort into cooking dinner, so we made my family's recipe. It's super easy and quick to whip up. These go great with jam, fresh fruit, whipped cream, nutella and maple syrup either separately or all at once. One great benefit to making it in a cast iron skillet like we did is that every piece gets an edge.

German Pancakes
Serves about 2, if you're hungry like us 
You can easily make a double batch in a 9x13

2 tablespoons butter
1/2 cup milk
3 eggs
1/2 cup flour
1/2 teaspoon salt
1 tablespoon sugar

Preheat the oven to 400 F. (I really need to learn how to insert symbols like degree signs into blogger....) Melt the butter and pour it into the pan you're using (12" cast iron skillet, 9'x13" etc), or if your pan is safe on the stovetop, melt the butter in the pan. Mix the rest of the ingredients and pour on top of the butter. Bake it in the over for 15ish minutes, or until it's nice and bubbly and risen on the sides. It's good at many levels of doneness, but I like a little brown on my edges. Cover with whatever toppings you desire and enjoy!


  1. sounds delicious! i think you actually gave aaron and me this recipe with your wedding gift, but we have yet to get around to making it. breakfast for dinner sounds lovely! is the 1/2 teaspoon a 1/2 teaspoon of salt?

  2. Haha thanks Katie, yeah the blank 1/2 teaspoon is indeed salt.

  3. Hey I have a pancake puff pan! We should make the Aekadfadfk things sometime!

  4. Naomi, that would be awesome! Let me know when and I'll be there :)