My Mother making our family German Pancakes growing up is one of my endearing memories of childhood. We didn’t get them often, but it was so exciting when we did. They are a great meal to make for a “breakfast for dinner” meal or a lovely holiday brunch. I had two reasons that I wanted to make them for my family. We have chickens which means we have a plethora of eggs. German Pancakes uses a half dozen eggs so that helps use our excess up. Also because of the eggs, it’s protein rich, and low carb friendly. A serving only has about 16 carbs. With a great calorie free syrup, I can eat it without feeling like I’m cheating!
German Pancakes can be topped with Powder sugar, Maple Syrup, Honey, Jam, or even fresh fruit. You will want to use a 9 by 13 metal pan if possible. You will also need a hand mixer. If you are wanting to half the recipe you can bake this in a metal pie tin instead.
- 6 Eggs
- 1 cup Milk
- 1 cup All Purpose Flour
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Vanilla
- 5 Tablespoons Butter
- Turn on Oven to 450 degrees, cut butter into 1 tablespoon chunks and place into pan. Put pan into oven so butter can melt.
- With your handmixer whip your eggs. Whip one egg at a time, adding each one as the last is whipped.
- Once the eggs are whipped, add the flour, milk, salt and vanilla and mix into the eggs.
- Pour the batter into the melted butter. Return to the oven. Bake for 15 to 20 minutes. The goal is for the batter to become puffy and rise a bit over the pan. That's what makes this so fun! The puffiness will fall a bit after a minute or so.
- Serve with maple syrup, powder sugar, jam, honey or fresh fruit.