In going through my grandmother’s old cookbook I found her recipe for German pancakes recently. I haven’t had them for a long time because I never had made them myself and my grandmother has been gone for many years. I cooked them last night and served them with some link sausages and lingonberry preserves (I have only been able to find the preserves here at Whole Foods). Some people prefer German pancakes with a drizzle of lemon and confectioner’s sugar, but in my family I remember them served with butter, powdered sugar and lingonberry preserves or our home made raspberry jam.
The guys in our family can each eat one pancake all by themselves, but the women usually only eat about half a pancake as these are very filling, rich, and large pancakes. They were a big hit in my family, so I definitely will be making them again.
Here is the recipe for one large pancake:
3 tablespoons of butter
3 eggs
3/4 cup of warm milk
3/4 cup of flour
4 teaspoons of sugar
2 teaspoons of vanilla extract
pinch of salt
Preheat oven to 400 degrees. Melt the butter in a cast iron skillet while the oven is preheating. I throw everything else in a blender and mix it well. (Don’t be alarmed this is a very thin batter.) I pour this into my preheated skillet in the oven and cook for 15-18 minutes until the edges are golden brown and the center is puffed up.
Serve the finished pancake with your choice of lemon zest and juice, powdered sugar, pancake suryp, fresh fruit, or your favorite preserves or jam, and a side of bacon, or sausage.