This was my favorite breakfast when I was a kid, and it still is now. My mom makes it a little differently than my grandma did, and I’m sticking with Mom’s recipe. Sorry, G’ma! If you’ve never heard of a German pancake, they’re fantastic. Pillowy and crisp as sopaipillas, but without the deep-fried guilt and hassle, plus a pile of eggs to add an almost omlette-like texture. You might call them Dutch babies or Bismarcks or anything else you like. It doesn’t matter, they’re still the best easy breakfast out there.
Ingredients (serves 2 today and 2 tomorrow. Or just 2 today if you are a voracious little wombat.)
1 cup milk
1 cup flour
4 T butter, melted
1/2 t salt
2 t vanilla
This could not be easier. Butter two 9-inch cake or pie tins and preheat the oven to 450° F. Combine all ingredients and blend for a full minute until it’s all a bubbly liquid. I use an immersion blender because it is small and my kitchen doesn’t have room for a real blender. Mom and G’ma use a regular blender. You could also use a hand mixer on high speed. It doesn’t matter as long as it gets mixed up.
This recipe makes two, so pour the batter evenly into your two buttered cake tins.
See the bubbles? and don’t worry about the batter being thin. You want it that way. Bake at 450°F for 15-20 minutes, when they will be golden brown and shiny with butter and also, magically (okay, science happens and the water trapped in the pancakes becomes steam which takes up a larger volume so basically, you get pancake hills.)
Look how much taller it is than the pan! It’s like a soufflé! I thought this was the coolest thing ever as a kid, and I won’t lie, it’s still pretty cool now. from the top they look like this:
It will deflate pretty quickly, I’m sad to say. Serve however you like. We had ours with honey and slices of moro orange and apple juice and Italian hot chocolate.
Other good toppings are peanut butter, Nutella, cinnamon-sugared apple slices, maple syrup, anything you like. Eat up, they’re delicious!