Saturday Morning German Pancake
Sometimes you just have to start the weekend with a decadent, indulgent breakfast, and German pancakes are absolutely that. Some recipes have weird cooking instructions though, but making a German pancake couldn’t be any simpler, delicious, and healthy when made with these ingredients. If you’ve never made this before it’s quite a spectacular sight when you first take it out of the oven—but it quickly deflates so make sure your family or sweetheart is nearby to witness your amazingness when you pull it out ;). EVERYONE GETS BURNED BY THE HANDLE WHEN MAKING THIS DISH, BECAUSE THEY FORGET IT WAS IN THE OVEN! TURN THE HANDLE AWAY FROM PEOPLE TO AVOID INJURY! LEAVING HANDLE TURNED OUTWARD IS AN INVITATION TO GRAB.
SATURDAY MORNING GERMAN PANCAKE
1 cup white einkorn or spelt flour (do not use whole grain)
1 cup whole milk
1/2 tsp salt
6 eggs (pastured if you can find them)
1 stick (1/2 cup) butter
Powdered sugar or Apple Cinnamon Compote
Preheat oven to 350˚ F (177˚ C). Place a large skillet or sauté pan on the stove over medium heat, add butter and melt, remove from heat when melted (do not burn or cook). Combine flour, milk, salt, and eggs in a bowl with mixer or in a blender (best if they are all room temperature—if not, allow batter to sit for five or ten minutes then mix one more time). Pour batter into center of melted butter. Gently remove pan and place into oven. Bake for 30 minutes until sides are risen high and browned. Serve immediately with powdered sugar dusting or cinnamon apple compote. Pairs great with sausages and coffee.
CINNAMON APPLE COMPOTE (optional)
2-3 apples peeled, cubed small
1 cup of organic unrefined sugar
6 tablespoons butter
Pinch of salt
1 tbsp water
Add all ingredients to a small sauce pan, cook on medium heat for 15 minutes or until apples are soft. Serve over pancake (sprinkle extra sugar for texture).