The quest for a simple breakfast that is filling enough to keep the kids satisfied until lunch is an endless one. Oatmeal is a good stick-to-the-ribs breakfast, but eggs are also so healthy for little growing bodies and brains.
Scrambled eggs or Egg cups are good, but my kids need some additional carb to go alongside it.
What I needed was an all-in-one breakfast that had both protein and carbs, but that didn’t make much mess on the counter and didn’t get too many dishes dirty.
I found the answer in German pancakes, also known as Oven Pancakes and Dutch Babies.
Here’s how I’ve streamlined the process to get breakfast on the table quickly.
Streamlined German Oven Pancakes
- Turn the oven on to 400*. Pop in a 9×13 pan with two tablespoons of butter. It will preheat and melt the butter, greasing the pan and getting ready to make that pancake puff.
- Pull out milk, 6 eggs, and flour. I whisk this together in a batter bowl that has the measurements marked along the side so I don’t have to get a measuring cup dirty. First pour in one cup of milk, then crack in the six eggs, then dump in 1 cup of flour. I’ve used 1/2 whole wheat and 1/2 white flour or I’ve also used all whole wheat when I have soft white wheat (also known as pastry whole wheat flour). It doesn’t quite fluff up as much with whole wheat, but the extra nutrition makes it worth it.
- Whisk vigorously until the batter is well beaten. Let it sit until the oven is done preheating.
- Pull the hot pan out of the oven and shake the melted butter to evenly cover the bottom. Pour in the batter quickly then pop it back into the oven. Bake for 20 minutes.
- Serve with a sprinkle of powdered sugar over the top.
German pancakes – oven pancakes, dutch babies, or whatever else you want to call them – are also great baked with thinly sliced apples on the batter or topped with fresh berries.