Remember this spring when we got our chickens? It seems like a lifetime ago! Those ladies are all grown up (and have been for a couple of months!). They are champion egg-layers (one lays double-yolkers 9 times out of 10) and we are getting 7-8 eggs a day. Since we don’t eat eggs every day, what happens is that those eggs pile up. We are lucky enough to be able to share them with friends, but sometimes we just need a good hearty egg filled breakfast that is not straight up eggs. On the Pond, one of our favorites, is German Pancakes.
The recipe is simple:
1 cup flour
1 cup milk
1 T. salt
1 T. vanilla
2 T. sugar
Then because there are so many of us, I double this recipe. Preheat your over to 400 degrees, and while you are mixing everything together, set 4 T. butter to melt over low heat (or youcan do what I do and put 2 T in a 9×13 pan and 2 T. in another and let them sit in the oven and melt while you mix the batter. You will want your batter to be smooth, so I reccoment a food processor or an immersion blender. Divide the batter among the two pans and let cook for 8-12 minutes or until bubbled and lightly browned. This is where the fun part comes in. German Pancakes can be topped with fruit (apples and berries are among our favorites), maple syrup, berry syrup or even just buitter and powdered sugar (like a Dutch Baby).
Recently I came into possession of a bottle of NingXia Berry Syrup from Young Living. We had been waiting for something to try it on, and decided the German Pancakes were the perfect thing!
I also made caramel apple topping, but EVERYONE wanted to try the berry syrup.
It was definitely a hit. Even The Boy loved it.