Nearly two years ago, our cousin came to visit for a few days to explore the new area where we had moved. After a few days of eating some regional dishes, we were ready for a change. He and my husband were planning a day of snowboarding, so they wanted to eat a good, protein-rich breakfast.
His suggestion? His mom’s German Pancake recipe. “Pancakes? As a filling breakfast?” I’m sure you might be thinking this right about now. It’s true, American pancakes are known to leave you starving and ready to hit up the kitchen not too long after loading up on them. However, German Pancakes are different. Their ingredient list is almost identical to crêpes, the French version of pancakes. But unlike thin and dainty crêpes, German Pancakes are thick, hearty and filling.
Here’s how to make them:
- 2 Tablespoons butter
- 1 cup flour
- 1 cup milk
- 6 eggs, lightly beaten
- ¼ teaspoon cinnamon or vanilla (optional)
- Heat oven to 350 degrees.
- Place butter in a roughly 8x8 casserole pan, pie pan or cast iron skillet and place in the oven to let the butter melt.
- In a large mixing bowl, whisk together flour, milk, eggs and cinnamon or vanilla.
- Remove casserole pan from oven and swirl butter around to coat all sides of pan. Pour ingredients into the pan and return to the oven. Let bake approximately 30 minutes until the edges are crispy and the top has hints of golden brown.
- Serve with your favorite toppings, such as applesauce, fresh fruit, jam, nutella, maple syrup or peanut butter.
So what do you top them with? You could use the same fillings as you would crêpes (nutella, bananas, jam, lemon & sugar), or American pancakes (maple syrup, peanut butter). However, my personal favorite topping is unsweetened applesauce with just a touch of cinnamon sugar. Wolff’s sells their own applesauce in three varieties: unsweetened, chunky or cinnamon.
They also carry Weaver’s Orchard’s applesauce, which is made with the Weaver’s family recipe blend of apples.
Additionally, if you’re feeling up to the task, you could make your own applesauce using Ashley Wolff’s recipe.