If you tuned in last week, you may be wondering why I’m introducing another breakfast item for dinner. Short answer: Thursday night I’m on my own after an entire evening of three children’s sports practices and games …and breakfast just works.
I suppose that wasn’t a very short answer.
The point is that I don’t care, because food. And this food is another short-notice, quick-to-make classic. In my childhood home we called these German Pancakes. Besides Tuna on Toast, Peanut Butter and Banana Sandwiches, and Macaroni and Cheese with Hot Dogs; our go-to on a late night were these puppies -er, pancakes.
1/4 cup (4 Tbsp) butter
6 large eggs
1 cup milk
1 cup flour
1/4 cup sugar, or more according to preference
Dash of vanilla extract, if desired
Powdered sugar for topping
Blender or mixer
Mixing bowl, if not using a blender
- Set the oven to 425º. Place the 4 Tbsp butter in the 9×13 pan and set the pan in the heating oven.
- Meanwhile, place all other ingredients (except the powdered sugar) in the blender. Run the blender on whatever setting works to thoroughly mix everything.
- Remove the pan from the oven once the butter is all melted.
- Pour the egg mixture from the blender into the melted butter in the pan.
- Quickly return the pan to the oven.
- Bake for 15-20 minutes, or until the pancakes are puffy and the edges are lightly-browned.
- Serve with powdered sugar sprinkled on individual pieces. Other toppings include syrup, jam, and fruit.
I found a few recipes for these online, but this is pretty much the version our family makes. This may, in fact, be the first time our version has been officially typed.
Maybe your family makes them. Maybe you know them as Pop-up Pancakes or Dutch Baby Pancake or even German Pfannkuchen. Any way you say it; they’re quick, easy, cheap, and tasty.