But actually, this'll do. It's a German pancake, and it is easier than scrambled eggs, no lie. (Which is not to say that it isn't better if someone makes it for you. Breakfast is always better if someone else makes it. And it's even better if someone else cleans up.) In fact, it is better than scrambled eggs, because you don't have to scrub icky egg residue out of the pan afterwards. (Blegh.) Sadly, I had to both bake and clean up this particular breakfast, but that also meant I got to eat it all.
German pancakes are kind of like bigger, floppier popovers. They have the same buttery and eggy taste, the same moist/flaky texture, the same wonderful air pockets, and the same tendency to disappear immediately. I ate mine with powdered sugar and great gusto, but I imagine jam or fresh fruit would also suffice. Some people suggest lemon juice instead of or in addition to the sugar; I have not found that quite to my liking in the past, but perhaps you would like it. I won't judge.
German Pancake (recipe adapted from Smitten Kitchen)
2 eggs
1 tsp sugar (or two, if you want)
1/4 tsp salt
1/3 c flour
1/3 c milk
1 Tbsp butter, melted and cooled
Preheat oven to 400 degrees. Butter one 9" cake pan. In small to medium bowl, whisk eggs until light yellow. Add everything else. Pour into pan and bake for 20 minutes, then turn oven down to 350 degrees and bake for 10 minutes more.
Note about the butter: Since the batter takes about two seconds to get ready, it may end up sitting for a bit while the oven heats up. In my experience, this gives the melted butter an opportunity to begin to separate from the other ingredients somehow, resulting in a puddle of butter somewhere on the finished pancake. Better to give the batter a quick stir just before pouring into the pan, just in case.
ETA: Also, can anybody tell me why this bit is turning out smaller? It looks fine when I'm typing it, but goes wonky in preview and publish.
