During the week, I rarely make a "real" breakfast. Generally we get by with toast, hot cereal or hard boiled eggs - just enough to get us going in the morning. Weekends are a different story. Sir Knight is home, we are all together and we love starting our day around the table with good food, hot tea and great conversation.
Most often, Saturday breakfasts consist of a real "farmers" breakfast. Eggs, bacon/sausage, hash browns and toast are the norm (served with Tabasco sauce, of course), although breakfast burritos or sausage gravy and biscuits are equally welcome. Sunday, being our day of rest, I usually like to make something that requires a little less effort. Crepes, Amish Baked Oatmeal and German Pancakes are all simple, delicious and perfectly fill the bill for a laid-back Sunday brunch.
I have made German Pancakes for years, but I have to admit, they really are better when baked in a wood cookstove. Somehow, the butter baking on top of the pancake becomes crunchy and, well, incredible. German Pancakes are full of eggs, so their consistency differs greatly from a "griddle cake". They are spongy, almost custard like, with a rich flavor that is enhanced by their copious amounts of butter. This is the perfect recipe to use up all of that extra butter (from your cow) and those eggs (from your chickens).
(8 inch skillet) (16 inch skillet)
1/4 C butter 3/4 C butter
1 C milk 3 C milk
4 eggs 12 eggs
1/2 tsp. vanilla extract 1.5 tsp. vanilla extract
1 C flour 3 C flour
2 T sugar 6 T sugar
Place butter in your cast iron skillet, place skillet in a 425° oven (or 350° (a hot oven) if using your wood cookstove) for 2 minutes or until butter melts and pan is very hot. Combine milk, eggs and vanilla in bowl. Beat until combines. Stir in flour and sugar. Beat with egg beater (or mixer) until smooth. Pour the batter into your hot pan. Bake for 18 - 20 minutes or until puffed and brown on top. Serve with berries or butter and syrup. Sprinkle with confectioners sugar.
|Melting the butter in the skillet|
|The milk and eggs|
|An old-fashioned egg beater works wonders!|
|Adding the flour and sugar|
|Beating the flour and sugar into the milk, eggs & vanilla|
|Pouring the batter into the hot, butter enveloped skillet|
|Can you see the butter slick on top?|
|Make sure your fire is nice and hot!|
|As it cooks, the pancake begins to climb the side of the pan|
(it climbs higher where it is closer to the firebox)
|It gets higher|
(remember to rotate, if you are baking in a wood cookstove)
|Until, Viola! A pancake, light and fluffy!|
|Butter pools at one end, and all of the brown area are mmmm, caramelized butter!|
|The pancake does deflate as it cools - that is perfectly normal|
As we usher in this new year, let us be ever diligent, ever faithful - wise stewards of what God has blessed us with. Happy New Year.