At least once a month I like to have breakfast for dinner. I work the 3pm to 11pm shift, with at least twice a week picking up overtime to stay til 3am. So when I wake up, it’s usually brunch or lunch time. I miss out on breakfast times a lot. One of my favorites is a german pancake. I’m a diabetic and while eating the whole thing isn’t ok, a serving is of this is pretty low in carbs compared to a regular pancake. And oh so satisfying. Served with some eggs or even a frittata and you have a pretty tasty meal. Here is what you need:
– 3 eggs
– 1/2 cup milk- 1/2 cup flour
– 1 tablespoon granulated sugar
– 1/2 teaspoon vanilla extract
– 1/2 teaspoon cinnamon
– 1/4 teaspoon salt
– 2 tbsp butter (unsalted)
– 2 tbsp powdered sugar
Preheat oven to 425 degrees. Mix the eggs, milk, flour, granulated sugar, vanilla extract, cinnamon and salt in a mixing bow. Be sure to mix this very well. Put a cast iron skillet on medium heat and melt the butter. Once the butter is completely melted, pour the batter into the skillet and immediately put it in the oven. Cook for 12-15 minutes. When it’s done the cake will have raised in the pan and look very fluffy and golden brown.
When it’s done, take it out of the oven and let it set for a few moments. It’ll start to deflate once it’s taken out. Once cooled, sprinkle the powdered sugar and add whatever you like for topping. I ate it with raspberries and a little raspberry jam this time. Fruit or syrup or even whip cream are great toppings.