Scott and I cook breakfast every Sunday. Never on Saturday but always on Sunday. It’s one of my favorite meals of the entire week because we’re both in the kitchen together whipping stuff up. He makes the best eggs in the world (lately he’s been telling Elle that I married him for his eggs–which might be true), and I usually make the waffle/pancake/french toast bit of the meal.
One of my favorite breakfast dishes to make is German Pancakes. My mom made this for us growing up and I love the delicious, buttery taste. And so easy!
- 4 eggs
- 1 cup milk
- 2 tsp sugar
- ½ tsp salt
- ½ cup flour
- 1/4 cup butter
- Preheat oven to 425°.
- Beat eggs with a whisk and add milk. Whisk until mixed together and eggs froth a little. Add sugar and salt. Slowly add flour and mix well.
- Melt butter in a 9 x 9” pan. Pour batter into pan with butter. Bake 18-20 minutes or until cooked all the way through. Should puff up, but eat it quickly because it’ll deflate fast! Serve with maple syrup, fruit, whipped cream, etc.
- Serves 4 people.
- Below is the recipe I jotted down from my mom when I went off to college 12 years ago. Can you believe that I never transferred it to a real recipe book–or even to the actual sheet? Honestly I think I might lose the recipe if I remove that sticky note. (Please note that the recipe I include in this post is a little modified from the sticky note below…and yes, ignore the spelling and scratches!)