Mondays have the potential to be rough and long for a lot of people, myself included. So I try and cheer myself up on Mondays with little things like extra coffee or a sweet treat or a yummy meal. That’s why I love to share recipes on here most Mondays. Today’s recipe is one from my Mom that I grew up eating, and in my mind is one of the BEST comfort foods.
It’s perfect for breakfast, lunch or dinner (we eat it most for dinner), or when you need a scrumptious snack. This recipe is SO SO SIMPLE, yet so delicious, and fancy. It’s called a German Pancake, and my Mom perfected her recipe over the years. She was kind enough to let me share it you all, so I hope you try it out and grow to love it as much as me. Ever since I was little, the “magic” of this pancake has amazed me. I don’t understand how something with 4 simple ingredients can rise all by itself and taste so amazing and fluffy. Plus, it’s super cheap to make, (which is why we probably had it so much growing up 😁😉. Way to be thrifty, Mom!), yet tastes so fancy. The Germans (and my Mom) sure know how to make a pancake!
I’ve added my spin on it with a blueberry compote, which is also so simple and easy, yet pairs perfectly with the pancake.
Mom’s German Pancake with Blueberry Compote
Ingredients for Pancake
- 1/4 c butter
- 4 eggs
- 1 c flour
- 1 c milk
Ingredients for Blueberry Compote
- 1 c fresh or frozen blueberries
- 1 Tbs lemon juice
- 1/4-1/3 c sugar (depending on how sweet you want it).
Method for Pancake:
- Preheat oven to 425 degrees. Place cast iron skillet (or any skillet that’s about 9 or 10 inches) Add butter to the skillet and then put the skillet in the oven to heat up.
- Add eggs to a bowl and mix until fluffy, then add in the flour. After the flour is mostly incorporated, add the milk (the order of the ingredients is VERY important. You can’t mix it well if you add the milk before the flour). Mix all together until smooth batter forms.
- By now the butter should be melted in the pan. Carefully remove the pan from the oven, and then pour the batter into the pan. It may seem like it’s mixing weird, but don’t do anything else. Pour it in, and then quickly get the pan back in the oven.
- Bake for 20-30 minutes, or until the pancake has risen up above the sides of the pan and kinda folded in and its a nice golden brown color.
- Remove from oven and sprinkle with powdered sugar. Serve warm (as close as you can) fresh from the oven. You can also make a savory pancake by simply adding savory toppings of your choice. I think cooked bacon and cheese would be a delicious combo.
Method for compote:
- Add blueberries, lemon juice, and sugar to a small saucepan.
- Bring to a boil, stirring well.
- Turn down heat and let simmer for 5 minutes or until blueberries break down slightly
- Let cool, and then enjoy drizzled over the pancake. (also good on normal pancakes, cheesecake, ice cream, etc.)
Hope this recipe makes you Monday a little brighter! If you make it, let me know what you think!