Don’t forget – this weekend is Mother’s Day! What better way to make her happy than to surprise her with breakfast in bed. If you’re not sure what to make her for breakfast, consider a delicious German pancake! This golden pan-style egg dish was a favorite of mine growing up, and every Mother’s Day my siblings and I would wake up early and surprise our mom in bed with this sweet and savory breakfast. This light crepe is perfect with syrup or fruit preserves and a cup of tea. Add an extra touch by picking up some flowers to accompany this Mother’s Day breakfast. You’re mom will feel so special! Now let’s take a look at what you need to make your very own German pancake.

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Ingredients

This recipe makes 4 servings, or more/less depending on how large you want them to be. The larger the pancake, the easier it will be to fold. We recommend using a cast iron skillet for this dish. Before you begin, collect the following ingredients:

1/4 cup butter

1 cup all-purpose flour

1 cup milk

1tsp cinnamon (optional)

pinch of nutmeg (optional)

1 tablespoon vanilla extract

6 eggs, lightly beaten

1/8 teaspoon salt

3 lemons (optional)

powdered sugar (optional)

blueberries (optional)

1/8 – 1/4 stick butter for inside the pancake (optional)

As you can see, there are a lot of optional ingredients. These ingredients listed as optional can totally be replaced by something else to you or your mother’s liking. This is just what has worked for us in the past.

Directions

First, preheat oven to 350 degrees F (175 degrees C). Melt the 1/4th cup of butter in a medium baking dish. In a medium bowl mix the milk, eggs, vanilla, nutmeg and salt. Mix until it is smooth. Slowly pour the flour in a little at a time as your are mixing the ingredients together. This will ensure that the flour does not clump. Pour the mixture into a baking dish or a cast iron skillet (recommended).  Bake on the center rack in the preheated oven for 20 to 40 minutes or until golden brown. 

In a separate bowl, melt the butter for the inside of the pancake. Slice the lemons on a cutting board into fourths or halves. Squeeze the lemons into the bowl over a screen. Watch for seeds and remove them as they get caught in the screen. You might want to use more or less lemon juice depending on how you want to flavor it. Use the powdered sugar by mixing it into the butter/lemon sauce. You can use this to taste as well, depending on how sweet you would like your sauce to be. Take the pancake out of the skillet and place it on a plate. Pour your sauce mixture with the blueberries on the center of the pancake once placed on the plate. With a spoon or a utensil of sorts, scoot the sauce and berries onto one side of the pancake. Fold the pancake omelette style over on the center mixture. Slice the top of your pancake to aerate it. Then sprinkle the powdered sugar on top to make it look pretty!

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