German Pancake Recipe

I'll pretend like I haven't had german pancakes 7 times for the last 2 weeks for dinner. If you haven't had these, you have to try them. My mom, who is not a breakfast or brunch person at all, makes exceptions for this, and it is SO easy to make. They always remind me of her because she always makes these for me when I'm home! They're light, thin, chewy and perfect with simple lemon and powdered sugar. They turn out wonderfully in a trusty cast iron skillet, but I've made them in a pizza pan too. The best part? You can make them with only six ingredients that are most likely to already be in your pantry.

I halve a recipe I've adapted from All Recipes and it's perfect for a single serving in a 15-inch cast iron skillet. 

Ingredients:

• 3 eggs
• 1/2 cup milk
• 1/2 cup all purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla
• 2 TBS butter, melted

Recipe:

1. Place your cast iron skillet in the oven and preheat to 400 degrees F 
2. Whisk eggs and milk in a bowl.
3. Add flour and salt to the egg and milk mixture and stir until mostly smooth
4. Once oven is preheated, add the 2 TBS melted butter to the cast iron skillet and roll the butter around to cover the bottom and sides of the skillet
5. Pour batter into the skillet and bake for 20 minutes. The sides and middle will pouf up and may be bubbly, but that's ok - it's the best part!
6. Remove from oven, and garnish according to taste.

To serve, I always opt for squeezing a lemon and dusting with powdered sugar, but butter and syrup, pumpkin butter, mixed berries and powdered sugar all work too!