These German Pancakes have to be the most simple and light breakfast. All the ingredients are typically on hand so these can be made last minute and whipped up quickly!
Breakfast is one of my favorite meals. I love going out for breakfast but I also love making breakfast. Sometimes a heavy meal is too much making these the perfect alternative. They are just the right amount to fill you up but not completely stuff you!
These German pancakes are almost like a souffle. They are airy, fluffy and so delicious! Can you tell I really enjoy these?
My lovely sister gave this recipe to me. It is a hit in her family and my niece especially loves this breakfast.
Can be altered easily for gluten/dairy-free
3 large eggs
1/2 c. flour
1/2 c. whole milk (coconut milk)
1/4 t kosher salt
1/2 t vanilla
2 T butter
Topping Suggestions: fresh lemon juice; fruit jam; powdered sugar; maple syrup
Fresh lemon juice and powdered sugar is my favorite topping combination. Of course, maple syrup would make it more like pancakes but the fresh lemon and powdered sugar keeps the breakfast light and simple
Heat oven to 400 degree F. Put butter in cast iron skillet and melt in oven. If you do not have a cast iron, you can still make these! I used a glass dish.
Whisk eggs in large bowl. Once blended whisk in flour until smooth. Then add milk, salt and vanilla to mixture.
Quickly pour batter into hot buttered skillet and bake for 15 min. It should be puffy and golden. I was worried when mine collapsed but it is totally normal!
Have a great weekend!
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