Pancake Day!

It’s tradition to celebrate on the day before Ash Wednesday, when Lent’s forty-day fast begins. The custom is to eat something sweet like king cake or pancakes, to use up the milk, butter and eggs before the fast!

This delicious German pancake bakes up quickly in the oven, perfect for a weekday breakfast. We topped ours with a dusting of icing sugar, blood orange slices and homemade blackberry jam. Since there’s no sugar in the pancake, anything you can imagine can go on top!

Here are some of our ideas:

Ricotta, toasted walnuts and honey
Blueberries and maple syrup
Raspberry jam and whipped cream
Pesto, sautéed vegetables and a fried egg

German Pancake
Serves 4 • Ready in 30 minutes

1 cup flour
1/2 teaspoon salt
1 cup milk
4 eggs
4 tablespoons butter, melted and divided

1. Preheat oven and iron skillet to 450°.
2. We’re going to mix the ingredients in a blender. If you don’t have one, I’m sure it would work to whisk the ingredients vigorously. The blender blades help get everything mixed together with no lumps. I put everything in a large bowl and used an immersion blender to get it whipped up. Combine flour, salt, milk, eggs and 2 tablespoons melted butter in a large bowl OR a blender and mix together until it is smooth.
3. Pour the rest of the melted butter into the hot frying pan and follow with all of the batter. Return it to the oven.
4. Bake for 15-20 minutes, until the pancake is golden brown and puffy.
5. As it cools, the pancake will fall a bit and you can add toppings and serve!

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