I hope you are following the journey of my friend and fellow teacher, Becky, as she participates in this season’s The Biggest Loser. We’re having a remarkable journey with her.
At the lake this weekend, I was remembering a breakfast that was always a fun one to make. I decided that the Perfect Ones might enjoy it as much as Perfect Daughter always did.Perfect Girl helped me cracked the eggs and whip up the batter for this German pancake (AKA Dutch Baby). Perfect Boy was content to let us do the work, but he did agree to turn on the oven light so we could watch it rise in the oven
. Yep, all male:)
. Yep, all male:)
GERMAN PANCAKE
Makes 2 to 4 servings:
3 eggs, room temperature
1/2 cup milk, room temperature
1/2 cup sifted bread flour or all-purpose flour*
1/8 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
7 teaspoons butter
Freshly-squeezed lemon juice
Powdered (confectioners’) sugar
*Bread flour is a high-protein flour. The high protein helps the pancake rise. All-purpose flour may be substituted but the results won’t be as spectacular.
Makes 4 to 6 servings:
6 eggs, room temperature
1 cup milk, room temperature
1 cup sifted bread flour or all-purpose flour*
1/4 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
5 tablespoons butter
Freshly-squeezed lemon juice
Powdered sugar
Have eggs and milk at room temperature. Melt the butter in your baking dish (I use a cast iron skillet or an 11 x 13-inch baking dish if making the larger amount.) while the oven is preheating to 425 degrees.
Beat the eggs until frothy. Slowly beat in the vanilla, cinnamon and lemon juice. Add the melted butter a small amount at a time while beating otherwise the eggs make cook! Add the flour while whisking steadily.
Pour the egg mixture into the hot baking container and cook for approximately 20-25 minutes.
Serve immediately with a dusting of powdered sugar. The pancake will deflate immediately upon removal from the oven. Maple syrup is an additional option.
Be sure to turn on the oven light and watch. Your children will love it.
I’m glad that you chose to spend some time with me today. I look forward to what you have to say.
Linked to:
Full Plate Thursday
We have a restaurant here called Pannekoekin Huis that features these pancakes. They fill them with amazing toppings, just about anything. I had one just a couple of months ago that was banana cream pineapple with a rum sauce. Completely heavenly! One of my kids got caramel apple, another got french silk and my husband got a savory one with taco filling in it, like a taco salad. They are awesome! What kind of pan did you make them in?
I have shared Mint Chocolate Cupcakes. This is my first time to join you and I am a new follower. Thank you for hosting!
Hi Debbie,
I just love a good Dutch Baby Pancake and yours looks delicious. Thanks for hosting and hope you are having a great week!
Miz Helen
Thanks for the link! I couldn’t get the thumbnails to work for some reason, so here’s my link:
http://www.glutenfreelyfrugal.com/category/recipes/casseroles/crockpot-ham-and-potatoes
It’s for crockpot ham and potatoes: Perfect for fall!
-Gluten Freely Frugal
Debbie,
Just found your site and see that you blog from NWA! We do too! I’m joining your site and hope you’ll come visit us over at DefrumpMe.com! Good to meet you!