We LOVE breakfast at our house, breakfast for breakfast, breakfast for dinner, etc… We probably eat breakfast foods more than anything else. On of my go to recipes because it’s so fast, easy and delicious is German Pancakes. I learned this from my Uncle when I was a little girl and have enjoyed it ever since. I have made some changes over time as I’ve experimented with this recipe.
There are two schools of thought when it comes to German Pancakes (or Rising Eggs as we call them at our house). It’s all about how you want your eggs to end up. Do you want a thicker middle and shorter sides (my favorite) or do you like thin centers with HUGE sides? I’ll explain how to make it both ways!
Preheat the Oven to 415 degrees, add your 9×13 glass pan with the butter in it. Pull it out when the butter is melted, but before the butter burns.
Mix the flour and salt, add the milk and beat it as hard as you want to get out of the lumps.
Now add your eggs!
Now is where the difference comes in. If you like the thin/high sided German pancakes just beat the eggs in, pour it into the pan and cook it!
BUT if you, like me, like the thicker center it takes just an extra few seconds of work. I got the idea for this when I was learning about cheesecakes and beating in the eggs makes such a difference in recipes. So I thought if I don’t beat the eggs, but carefully mixed them in, it would make a difference. And it does! The only way to get the thick center I like is to NOT beat the eggs. But you still want them mixed in well, so just go a bit slower, more like folding.
Pour your mixture, whichever way you mix in the eggs, into the pan over the butter and cook your eggs. If you are halving your recipe (6 eggs) cook for 15-16 mins. For the larger batch (12 eggs) cook for 21-22 mins.
When it’s done pull your kids around so they can see how tall the sides have grown (especially if your doing the thinner/taller method!) because the sides start to shrink and fall fast.
Serve with your favorite syrups OR my favorite way serve with powdered sugar and fresh squeezed lemon juice!Don't miss out on a new recipe. Subscribe to I'm Topsy Turvy by Email Some of the links in my posts may be “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Thank you for supporting I'm Topsy Turvy when you shop!