Cast Iron German Pancake: Skillet or Dutch Oven
A simple easy recipe for a decadent breakfast, or quick dinner time bail out. Bakes well in conventional oven, or over the fire.
For the German Pancake
- 6 eggs
- 1 c. Milk your choice
- 1 c. Flour
- 1/4-1/2 tsp. Salt
- 1/2 tsp. Vanilla
- 4 Tbsp. Butter
To Make and Bake
For coals, light ~ 29 (19 on top, 10 on bottom); Indoors, preheat oven to 400.
Combine and mix together eggs, milk, flour, salt and vanilla.
Place butter in 12 inch Dutch oven, cast iron skillet, or 9 x 13 inch pan.
Melt in oven, smoker, or over coals being careful not to burn the butter.
Once melted, pour egg mixture into pan.
Bake for 15-20 minutes or until golden brown with puffy peaks.
- Top with your choice of toppings: Maple or Birch syrup, powdered sugar, fresh berries or fruit of choice, or a squeeze of lemon juice.
- For best results, make sure eggs are at room temperature and not expired.
- To smoke, I suggest apple or pecan wood but by all means try your favorite!
- For a thinner, less puffy pancake cut the recipe in half.
Calories: 454kcal | Carbohydrates: 49g | Protein: 16g | Fat: 21g | Sodium: 345mg | Fiber: 2g