You probably already have a German pancake recipe. And no, I’m not going to give you any new spin on it.
Truth is, this is your basic recipe for German pancakes but I thought I’d post it just. in. case….
You never know, there may be one person out there that has NEVER had German pancakes and doesn’t have a recipe for them either.
This is my emergency go-to recipe for dinner. Yes, I know it’s a breakfast food.
I’ve only made them for breakfast… once. That’s right, one measly time!
They’re perfectly acceptable for dinner, right?
I say yes!
Next to spaghetti, this is the thing I most often go for when I haven’t been to the store and we’re in dire need.
My kids LOVE it when we’re in need… they go ballistic whenever this is served.
6 T. butter (not margarine)
1 c. milk
1 c. flour (whole wheat or white both work)
1/8 – 1/4 c. sugar (optional)
Preheat oven to 400*. Cut butter into cubes and melt in 9×13 pan in the heated oven.
Combine the rest of the ingredients in a large bowl and whisk together until blended (you can also blend it in a blender).
Once butter is melted, pour batter into the pan and let bake for about 20 minutes. It will grow to gargantuan proportions. Kids love to watch it grow! But….
DO NOT BE FOOLED!! When you first pull this out of the oven, you’ll think you could feed an army. Not so, my friends, not so. It shrivels up to almost nothing after a few minutes of being out of the oven. I always have to make 2 pans of it to feed my family. Serve hot with maple syrup. Or you could make it more savory by omitting the sugar and adding cooked breakfast sausage, bell peppers, mushrooms… the possibilities are endless!!
So easy, so yummy!