German Pancakes

A great thing happened today, I made a German Pancake for the very first time! I can't believe with everything I've baked in my life that I've never made a German Pancake until now. I think I was just so in love with my traditional buttermilk pancakes that it was hard for me to want to step out of that comfort zone and try something different. I'm so glad I finally did!  German Pancakes are incredibly simple and they taste amazing to say the least. If you've never had one before, I'd say the best comparison would be french toast meets pancakes meets crepes. So really how could they not be good? I make breakfast a LOT in my home (probably more often for dinner than an actual breakfast meal) so I'm incredibly excited to have come across such a simple and delicious breakfast recipe. I can't wait to make my own versions and try so many different toppings. Endless possibilities. 

German Pancake
Yields about 2 servings

Ingredients:
3 large eggs
1/2 cup all-purpose flour
1 Tbsp granulated sugar
1/4 tsp salt
1/2 cup whole milk
1/2 tsp vanilla extract
2 Tbsp butter, chilled*

Directions:
Preheat oven to 400 degrees. In a mixing bowl, whisk together eggs until well blended. Add in flour, sugar and salt and whisk until smooth. Add in milk and vanilla and whisk until combine. Place butter in a large cast-iron skillet and place skillet in oven and allow butter to melt completely. Working quickly, remove pan from oven and slightly tilt pan to evenly distribute butter across the bottom of the pan (not edges). Pour batter into hot skillet and return to oven. Bake 15 minutes until puffed and golden. Remove from oven and cut into 4 - 6 pieces (I just used a pizza cutter) and serve warm with Vanilla Cream Syrup, maple syrup, honey, powdered sugar, cinnamon sugar, jam, fresh fruit, or fruit syrup (this blueberry syrup is excellent).

*I put chilled because I think an important part of making a German Pancake is pouring the batter right into a hot skillet and if your butter is chilled it should take it about 5 minutes to melt in the skillet in the oven allowing the skillet 5 minutes to become hot.

Recipe Source: adapted from Real Simple

My Idea of the Perfect Scrambled Eggs

After posting banana bread pancakes the other day I realized I haven't even posted the sides I always serve with my breakfast entrees. Well it's about time I do. Most often I serve the the entree with a side of these scrambled eggs and breakfast potatoes, then on special occasions with bacon. 
This is one of those recipes I had to actually had to sit down and measure out what I put in it because it's always been a little of this and a dash of that. I believe one of the most important factors to perfect, fluffy scrambled eggs it stirring/folding them constantly. Every cook has their opinion on what temperature they should be cooked at, some say low and slow and other say high and quick. In my opinion medium - high is perfect. 
The seasoning used for these is one I've been using a lot lately, most often in breakfast dishes. I think I would say it's slightly Italian. It compliments eggs perfectly. You can use the remaining seasoning for burgers or chicken. It's a quick, simple way to add delicious flavor. Enjoy!


Scrambled Eggs
Yields about 4 servings


Ingredients:
8 large eggs
1/2 cup milk*
1/2 Tbsp butter
2 oz grated Cheddar or Monterrey Jack cheese (I use 1 oz of each)
1 Tbsp grated Parmesan cheese
1 tsp herb seasoning, recipe follows or salt and pepper to taste


Directions:
Preheat a 10" non-stick skillet over medium high heat. Crack eggs into a blender, add in milk  (cover with lid) and blend mixture on low speed for 10 seconds. Melt butter in saucepan by spreading it along bottom and edges of skillet. Once butter has lightly begun to bubble, pour blended egg mixture into pan and immediately sprinkle with cheeses and seasoning. Stir eggs CONSTANTLY (a key to perfect eggs) with a spatula, making sure to scrape along the surface of the pan to prevent bottom from browning and a skin from forming. Cook eggs for 3-4 minutes to desired wetness/dryness of eggs (note: they will continue to cook slightly once removed). Remove from heat and serve immediately.


*sometimes I like to do 1/4 cup milk and 1/4 cup buttermilk


Add in ideas:
Diced ham
Fresh salsa (reduce amount of milk if adding this)
Sliced mushrooms
Diced tomatoes
Spinach
Diced avocados
Crumbled bacon


Herb Seasoning


Ingredients:
1 Tbsp salt
1 1/2 tsp freshly ground black pepper (call it your workout for the day)
2 tsp onion powder
2 tsp garlic powder
1 tsp dried parsley
1/4 tsp dried oregano
1/8 tsp dried basil
1/8 tsp dried thyme


Directions:
Whisk together all ingredients in a mixing bowl. Store in an airtight container for up to several months. This seasoning is also great for burgers, chicken, twice baked potatoes and breakfast potatoes.