So this past weekend I had a craving for pancakes. It didn't really matter what kind of pancakes, but I knew I needed some. After much hemming and hawing, I convinced Gary to make the trek up to Kearney Mesa so we could go to the Original Pancake House. (It's a chain, so look it up please!)
After scoping out the menu, we ordered what he affectionately called "The World War II Special"; German Pancakes and Potato Latkes, with a side of Green Tea for the Japanese influence.
We both agreed that the only thing that would have made it better would be to violently tear apart some French Toast and make it submit under the pancake. Taking it a bit too far eh?
I had never had a German Pancake, I had only seen it ordered here, and over my salivation had vowed to order it one day. It's basically a HUGE oven baked crepe that you eat with copious amounts of butter, powdered sugar and lemon.
The best thing about German Pancakes, is that almost, if not all of the ingredients required for it, are already in your kitchen! I had yet another craving, so I scoured the internet for a recipe, and now I bring it to you.
If you wanna get all fancy and make the latkes too, there is a great and hilarious YouTube show called "Feed Me Bubbe" and they do it step by step. You can find the video here.
German Pancakes, adapted via. Living in the Kitchen with Puppies
1 tbsp Vanilla extract
In a big skillet on the stove, heat the butter until melted and hot.
In a blender (or something similar) blend the remaining ingredients, pour into hot butter and throw into a 450* oven for 15 minutes.
Turn the heat down to 350* and cook for 10 more.
When it's done it should be all puffy and fluffy like above. Make sure you use oven safe pans, and a heavy duty oven mitt when taking it out of the oven. This seems like a no-brainer, but I assure you, it's FREAKING HOT.
Carefully transfer to a plate and fix it up. You can really put anything you want on it, syrup, jam, jelly, but I like to garnish with butter, powdered sugar, and fresh squeezed lemon.