Why is breakfast so delicious? Why?? Just kidding; I actually know the answer. I’ll give you two answers, in fact. It’s all about the eggs and maple syrup. Really, if you try to make me a breakfast without one of those two things, don’t even bother. Not worth it. I legitimately cannot think of a single breakfast I want anything to do with if neither eggs nor maple syrup are involved.
I also want to make it a life goal to incorporate maple syrup into more than just breakfast. It’s now totally acceptable to put an egg on everything, so why not maple syrup? Mashed potatoes and gravy? No thanks, I’ll have the maple syrup instead. Think we can make the “put some maple syrup on it” catchphrase stick? In other news, I was trying to cut down on my sugar intake for 2016, but you can probably guess how that is working out for me…
There’s never a bad time for pancakes and trust me, I make them quite often. But it has been years and years and years since I’ve had a German pancake. When I was a kid, my dad made them for Sunday brunch all the time, but I’ve never made my own. I remember absolutely loving them, so I grabbed this recipe and whipped it up on a weekend morning.
German pancakes are actually a lot easier to make than regular pancakes. You just combine all the ingredients (my recipe had me doing it in a blender, so I didn’t even need to exert any arm strength) and pour them into a skillet.
The result is a super puffy sweet pancake. It’s almost a melt-in-your-mouth type of deal and, in my opinion, way better than an average pancake. If you’ve never heard of a German pancake or are feeling confused (welcome to my world), I should mention that these are also sometimes called a “Dutch Baby.” I prefer German pancake simply because that’s what I grew up with.
You only really need one pancake to make one to serve a table of four. But if you’re really in weekend mode, I think it’s totally OK just to make one all for yourself.
I may or may not have done this. And I would certainly do it again. Please don’t try to make me feel bad… Sometimes I’m just so happy the weekend is here that I need to majorly treat myself in the mornings. This is most definitely a reason to get out of bed in the morning.
Yes, you can top the pancake with anything you want, but I kept this one simple with fresh berries and powdered sugar. And maple syrup, duh. I also added a little lemon juice and lemon zest into the pancake batter for a zippy fresh flavor. Perfect for the mid-January blahs.
You know one reason why I think German pancakes are so much better than other pancakes? There were 4 eggs in this baby. Which is way more than in your average pancake batter.
See? Eggs really do make everything better. And not just when they’re on top of the finished dish.
Now that I realize just how easy it is to make German pancakes, I’ve got about a million variations for this dish running through my head. Next up? Chocolate German pancakes. Because it almost just feels like it would be wrong if I didn’t do that.
Honestly though, now that German pancakes are back in my life, they are going to be a serious staple. And I mean, this would be totally delicious with both an maple syrup and an egg on top. Am I right?
Eggs, maple syrup, or both?
- 4 large eggs
- ½ cup whole milk
- ½ cup flour
- 1 Tbsp granulated sugar
- ½ tsp pure vanilla extract
- 1/2 tsp freshly squeezed lemon juice
- ½ tsp grated lemon zest
- ¼ tsp salt
- 2 Tbsp unsalted butter
- Fresh berries for serving
- Confectioners’ sugar for serving
Pre-heat oven to 425 degrees.
In a blender, combine eggs, milk, flour, sugar, vanilla, lemon juice, lemon zest and, salt until well blended.
Heat a 9- or 10-inch cast-iron skillet over medium heat and melt butter on it.
Pour the batter into the skillet and transfer it into the oven. Bake until the pancake is puffed and golden, about 12 to 15 minutes.
Top with fresh berries and dust with confectioners' sugar.