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Monday, May 23, 2011

German Pancakes

I was introduced to German pancakes way too late in life. And even after I was first introduced it took me a while to like them. I'm not big in to things that are eggy (especially things like meringue, but even things like creme brulee *gasp*!). But it turns out that if you eat the crispy, poofy, delicious edge of a German pancake and top it with the rapidly deteriorating fresh strawberries and lemon glaze, the egginess is a non issue. I love making these for breakfast (or lunch, or dinner) because they are simple, delicious, and a major crowd pleaser in this house. Just the kids and I can devour a whole pan of them in five minutes flat. Not sure whether that is something to be proud of or disgusted by. Either way, if you need a quick and tasty meal, these are your ticket.

Plus how could having a dish that comes out of the oven looking like this...

not make you ridiculously happy? Plus then add a few of these. Oh baby....

German Pancakes

An interesting conglomeration between a recipe found on allrecipes.com and in the most current rendition of our extended family cookbook

6 eggs
1 cup flour
1 cup milk
1/8 teaspoon salt
1/4 cup (half stick) of butter
3 teaspoons sugar
1 teaspoon cinnamon
dash of vanilla

Preheat oven to 450dgs. While preheating put the butter in a 9x13 pan in the oven so it will melt (don't let it burn though, trust me). In the mean time, whip the six eggs until thick and lemony in color (abt three minutes). Add the flour, milk, salt, vanilla, sugar and cinnamon and mix together. Dump in the buttered pan and cook for about 15 minutes.

Gather the kids around when you pull it out of the oven to impress them with your awesomeness! Serve quickly by topping with your desired toppings. In my case fresh strawberries and lemon glaze.

I was trying to take one of those cool "look at how awesome drizzling glaze can be" pictures but my six-year-old was in charge of the drizzling and my two and three-year-olds kept sticking their finger in the drizzle stream. See, taking pictures of the process is just too complicated for me : )

Lemon Glaze

a Kristi original

3/4 cup powdered sugar
1 tablespoon lemon juice

Mix together, keep adding lemon juice or sugar until desired consistency is reached. See above picture.

P.S. I have absolutely no idea if those measurements are accurate. I'd say you would want it to be the consistency of, say, rubber cement. Gross.


  1. A Kristi original? This is big news! Congratulations!!!

    I'm thinking you and Blaine should have had the "do you eat breakfast for dinner" talk BEFORE you got married.

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  3. Kristi~try leaving out the sugar, cinnamon, and vanilla and adding cooked and crumbled jimmy dean sausage. It is awesome! Top with maple syrup and it is even better! Love your post!

  4. Kristi? You might want to check out Our Best Bites today. They totally stole your lemon glaze recipe.

  5. Ah, yum! This is my absolute favorite breakfast. My Mom made it for my 12th birthday, but I dropped it on the floor...Oops! :)

  6. I usually make this by just throwing it all in the blender. Although, I'm thinking now that you might have already said that and I was salivating to focus on reading.

  7. We call these "dutch babies," though I don't know why. I always sprinkle (cover) them with powdered sugar and douse with lemon juice. I never thought to actually make a glaze. That would be so much easier! You are a genius!


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