German Pancakes

I love pancakes. Plain, blueberry, banana, whole wheat. I like them all. Nice tall stacks dripping with maple syrup and butter. Nothing is better on a Sunday morning than a plate of them. But when you are single like me, whipping up a batch of pancakes for one isn't easy. Well, it is easy but you are usually left with way more than you need.

I stumbled upon a recipe for german pancakes at Smitten Kitchen that looked divine. They weren't what I would call a traditional pancake (at least traditional by what I'm used too) but the crispy, eggy cakes were just begging me to make one. So I did! The batter is a cinch to whip up. Literally! It is mixed up very quickly in the blender until light yellow in color.

This isn't a quick cooking pancake. It cooks in the oven instead of on top for about 20 minutes. Perfect for mornings when you have things to get done...like...laundry (for one person I always seem to have a bunch!). The pancake is thin and crispy with a very eggy taste but it wasn't overwhelming. I topped mine with some thawed frozen berries and maple syrup. They were very juicy and were delicious with the pancake. I made half of a recipe. You bake the pancakes in 9 inch cake pans so 1 is still plenty.

This is going on my make again breakfast list! Its not like the fluffy pancakes I grew up with but I love the taste and texture of it. Perfect for fruit or just a dusting of powdered sugar.

You can find the recipe here at Smitten Kitchen.