Saturday, October 17, 2009

german pancakes

Everyone has a special recipe which has been a favourite since childhood.  For me it’s German pancakes.  The first time I experienced this delicious breakfast was at my aunt's house in North Vancouver.  At the time I was pretty sure I’d never tasted anything so good.  She gave us the recipe and it is something I learned to make from a young age.  Growing up, my best friend Kristin and I would make these on a regular basis.  We never tired of them!  To this day, I can’t make a German pancake without thinking back to all that giggly silliness that Kristin and I enjoyed on Sunday mornings.   

These aren’t ordinary pancakes, so don’t you dare treat them as such.  First of all, these are baked in the oven and they puff up in all sorts of interesting ways.  My aunt served them with melted butter drizzled on top, dusted with icing sugar and then drizzled with fresh squeezed lemon juice.  Sometimes I’ll put a little bit of jam or jelly on my pancake if I’m feeling frisky, but I strongly encourage you to try the sweet, lemony buttery experience that is what I’ve traditionally done.  Trust me – you’ll be soooo glad you did. 

As my oldest son said recently when he tucked into one “Ohhhhh... these are soooo gooood.”  Try them for yourself and you’ll see why!!!

These are so easy to whip up and soon you'll have this recipe committed to memory.

German Pancakes

Depending on the size of the pie plate, this recipe can either make two large or three small pancakes.

Preheat oven to 450 degrees

4 eggs
1/2 cup flour
1/2 cup milk
1/2 tsp salt
2 tbsp melted butter

Place eggs in blender and blend. Add remaining ingredients in mixer and blend until well combined. Butter pie plates and preheat them until the butter is bubbly. Pour batter into the pie plates.

Bake 10 minutes at 450 degrees, then turn oven down to 350 degrees and bake for 8 minutes until golden brown.

To serve, drizzle pancakes with melted butter, sprinkle with icing sugar and drizzle with fresh lemon juice.