If we’re talking sweets, the line-up wouldn’t be complete without Christmas morning breakfast ideas. At our house my mom always had a spread of pastries, fruit, gourmet hot chocolates, and I’m pretty sure a box of Sees chocolates made a few rounds at the kitchen table.
Now as a young family, it’s time to carve out our own traditions. So I love hearing the ideas that happen in other people’s homes. And today the lovely Anneliese from Aesthetic Nest is sharing a German favorite with us. I love her cute name for the classic recipe. And on a non-food note, if you’re into crocheting you must check out the twine snowflakes she just made. Beautiful!
Okay, take it away Anneliese….
My family lived in Germany when I was small and picked up so many of their great traditions, especially those associated with Christmas. While we fell out of practice with some of them over the years, one remained pretty constant: what my mother would call “puffy oven pancake”. Many of you may recognize it as a “german pancake” or “Dutch Baby” but I use my mother’s name for it when I make it for my girls.
Traditionally served for breakfast I’ve found it’s a real crowd pleaser for dinner too! And so perfect for a holiday brunch with friends. The ingredients are those you always have on hand (eggs, flour, milk, butter and a little vanilla) and there are a lot of possibilities for toppings to suit all your picky eaters. Be sure to time the baking so that you can pull it out of the oven for all to admire in its peak puffiness, as it quickly subsides.
- 5 large or extra-large eggs
- 1 cup of milk (whole milk, while indulgent, yields the most puff)
- 1 cup of all-purpose flour
- 1 tsp vanilla
- 4 tablespoons butter (I vary from my mother’s recipe here, she used 8 T butter–yum!)
Preheat your oven to 375-degrees. Place the 4T of butter in a 9×13 dish (no greasing necessary) and put the dish with butter in the oven while it is heating. Keep an eye on it–you want the butter to melt but not burn–if it’s melted and you aren’t ready to add the batter pull it out of the oven until you are.
While your butter is melting in the oven, place the rest of the ingredients in a blender. I like to start with the eggs and milk and add the flour last so it doesn’t just clump at the bottom. Blend to just mix. I blend for a few seconds and then scrape the flour off the sides and blend again. Some small lumps are okay. You don’t want to overmix.
When your butter is melted and the oven has reached temperature, pour the batter into the dish. It will push the butter around in some attractive swirls. There is nothing exact about it.
Close the oven door and set the timer for 17 minutes. My mother swore by this amount of time–seems to always work! You will know your pancake is ready with the sides have risen high out of the dish and there is a bit of puffiness in the middle too. If it is completely flat in the middle you may want to give it another minute or two to be sure it is done.
Take it out of the oven and serve immediately. I like to cut the puffy oven pancake into large pieces (my girls always fight over the corner pieces), then serve it on plates and let my guests pick their toppings.
1. Warm Applesauce and Cinnamon
2. Sprinkle of Decorative Sugar
3. Fresh squeeze of Lemon Juice and Powdered Sugar
4. Fruit Jam topped with Powdered Sugar
And of course maple syrup is always good!
For another variation you can slice an apple very thinly and add it to the bottom of the dish before pouring in the batter. I love it with apples.
This is a quick, warm breakfast for a busy school morning or a Saturday of Christmas shopping. It’s one of our favorites! Enjoy!
Thank you Anneliese! I’ve actually wanted to make these for years but thought I needed a secret recipe. I’m happy to be on the inside circle now!
Check out the Sweets and Treats archive page HERE.