So there was a request from someone for a German Pancake for breakfast.  I have shared the recipe with friends, but decided to post because it is soooo simple and truly delicious.

Please note I like cooking mine with a sprinkling of fresh berries and this morning I used my very own blackberries! (Of course the back story on the blackberries is I had no idea what the canes of this plant were next to a dog rose, but I decided to leave it alone and wait and see.)

Anyway, I wouldn’t suggest this for Saturday breakfast since the weather people claim it is going to be 103 degrees, but maybe Sunday would be more civilized? Or whenever it cools off!

And thank you for all the wonderful feedback on my recent article in the Philadelphia Inquirer, including from the folks who run the community gardens in Radnor Township. It is really nice to know that when someone takes the time to write something that it is appreciated!

Here is the recipe – every one I have seen has been pretty basic:

German Pancake

• 3 large eggs
• 1/2 teaspoon salt (plain old table salt, not sea salt, not kosher salt)
• 6 tablespoons sugar
• 1 cup milk, warmed (I do it in the microwave for like 30 to 45 seconds)
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter
• 1 cup unbleached  flour (white or white organic – just flour, no
• 2 teaspoons butter (for pan)
• Confectioners’ sugar (optional)

Pre-heat oven to 425 degrees.

Mix eggs and sugar with a whisk until frothy.

Slowly whisk in the 2 tablespoons of melted butter. (hot and warms to cool and all that)

Add salt and vanilla extract.

Slowly whisk in warm milk, again a nice brisk whisking to keep it frothy. (again, pay attention to do this slowly as you are adding a hot or warm item to a cool one)

Add the flour and whisk away until your batter is as smooth as looking at the top of a glass of milk.

Set bowl to the side.

Pre-heat your pan for 7 minutes, maybe 10.  The pan you use for this is either a heavy-duty heavy grade Caphalon pan or a cast iron pan. 10 inches is the size you want.  Smaller or larger will not work.

When your pan is reheated, take that other 2 tablespoons of butter and melt it in the pan in the oven.  Take it out, give it a swish and carefully pour your batter into the pan. If you care to add some fresh berries at this point, or slice peaches into it, feel free. 

Bake 15 minutes at 425 degrees.  Reduce oven temperature to 350 degrees.  Bake an addition 12 to 15 minutes at 350 degrees.

When you remove it from oven it should look just like my photo.  Dust with confectioners’ sugar, cut into wedges and serve with maple syrup.  I am partial right now to some of the syrups I have found at local farmers markets from Pennsylvania – they are seriously just as good as Vermont and Canadian syrups.

Enjoy!