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13 June 2025
We always make the same thing for Sunday brunch. Scrambled eggs with green scallions and smoke salmon. We have blueberry scones (either baked from a box of from Sconehenge) or croissants with them. And half a bottle of prosecco as we listen to classical music from KDFC.
We like our routines. That's a prelude to our housekeeping on Sunday. Laundry, dusting, vacuuming, mopping the floors. We're done in a flash and drive over to the skilled nursing facility to get Joyce out of bed and on her feet.
But once in a while, variety is the spice of life. We're not really creatures of habit. It just helps to corral the chaos.
So last Sunday we made a German baby. A small German pancake, that is. Enough for one.
It's no more trouble than scrambling eggs. In fact, it involves a bit less sophistication. So anyone can do it. Kids, too. And hence our recipe (for one large one), which is the picture of simplicity.
We've been making these for 25 years now and are still alive to tell the tale.
It comes from the mother of a friend who has German roots. Genuine article.
The ingredients are symmetrical: a cup of flour, a cup of milk, four eggs, a dash or so of vanilla. Most recipes call for a little salt but we've never bothered. Oh, then there's the butter, which you keep out of the mix.
You start by preheating your oven to 425 degrees. And when it's warm, you put a cast iron skillet with a enough butter to cover the bottom of the pan when melted into the oven. You want a warm skillet and melted butter by the time the oven reaches 425.
Meanwhile, pour the milk into the flour, beat the eggs a bit and add them before you finish with a shot of vanilla. Mix well with a wire whisk until all the flour lumps have been incorporated. Or at least filed as limited liabilities.
Put on an oven mitt. Take the skillet out of the oven with the hand wearing the mitt.
Pour the liquidy mixture into the skillet. Return the skillet to the oven.
Wrestle with the cork on the prosecco for 20 to 25 minutes, checking on the skillet every now and then without opening the oven door. It helps to have a window in the door.
You'll see the edges start to rise and then the center will puff up before it falls back. When the edges are browned (about the same time), it's done.
If you make half the recipe (as we did), 16 minutes should do it.
Put that oven mitt on again and take the skillet out of the oven. Put it one a hot plate on the table. If you made the large version with four eggs, slices it like a pizza. If you made the individual one, slide it out of the skillet onto a plate (as illustrated).
Wait, you're not done. There are toppings to consider.
We kept it simple. A drizzle of fresh lemon juice with a sprinkling of powdered sugar. Like a donut. Some people like to use maple syrup. Others apple sauce. Jams and jellies are not to be ignored. Fresh fruits may be employed by the gastronimously guilty.
We've been making these for 25 years now and are still alive to tell the tale. So, good as they are, they aren't bad for you.