This GIANT German Pancake Is The Mother Of All Breakfasts
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, giant german pancake, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
My husband and I love to make delicious breakfasts that are original. Usually, that means making something practical, too, as our guests are usually a small family, not just one person. For that reason, I have given up on making regular ol’ pancakes as they will take forever to feed our family and the guests, so instead I make one (or two) of these German pancakes which serve a crowd. They are delicious, full of flavor, and something that all of our guests have always loved!
You will know exactly when it is ready when you see all that golden brown puffiness around the edges. My mouth is watering just thinking about it!
Ingredients
4 Eggland’s eggs
2 cups McArthur milk
1 teaspoon vanilla extract
1 1/3 cups Gold Medal flour
4 Tbsp Domino granulated sugar
1/2 cup Land O’ lakes butter (melt in pan – do not blend with other ingredients)
1 lemon and powdered sugar (optional, for garnish)
Instructions
Place 1/2 cup butter in a 9×13″ heavy baking dish.
Set baking dish, with the butter, in the oven and preheat to 400 F.
Combine milk, eggs, vanilla, flour, and sugar in a blender.
When the butter is completely melted, pour the batter over a metal spoon into the baking dish. Be careful not to let the butter burn, though!
Cook 20-30 minutes or until the pancake is set in the middle and the edges are very puffy and golden brown.
Remove from oven. Garnish with powdered sugar and squeeze some lemon juice on top.
USE RED NEXT PAGE LINK BELOW.
NEXT PAGE >>
Quick Tip: Serve with berries over the top!
3 Comments
In the picture it is made in cast iron pan, would it make a difference baking in 9×13 pan?
The recipe from the original site uses a 9 x 13 pan. That I show I bake it and it is perfect. My mm always used cast iron. It seems to be preference.
I like to serve these with fresh fruit and whipped cream. Delish