This German Pancake smothered in cinnamony peaches and buttermilk syrup is summer’s gift to the harried hostess. Impressive enough for company, but made in under 30 minutes, this dish will make you look like a kitchen rock star.
You wanna talk about an easy, satisfying breakfast that’s impressive enough to serve to guests? This German Pancake is it.
When I say this is easy, I mean it’s capital E-A-S-Y.
Easy like 1 + 1. Easy like falling asleep the moment you crack open that novel you’ve been meaning to read. Easy like “forgetting” to fold the clean laundry.
It’s just five ingredients and made entirely in the blender. This recipe literally comes together with the push of a button. How great is that?
Okay, okay, I lied. There are six ingredients. But one of them is the butter you use to grease the pan. You’ll forgive me for a little butter, right? I knew we were friends for a reason.
If you’ve never had a German Pancake before, here’s what you’re in for. An eggy, custard like creation that puffs up the sides of your pan and turns a lovely toasty gold color in the oven. The advantage to the German Pancake is, of course, that you aren’t stuck slaving away at your griddle all morning and everyone actually gets to eat the pancake while it’s still hot and fresh. It’s perfect for serving to guests, though if you’ve got more than five people you’ll need to double the recipe. This stuff disappears quicker than you can say, “pass the buttermilk syrup!”
I couldn’t resist covering this in peaches, because, well, it’s August, and peaches are sneaking their way into 90% of my meals these days. How can you possibly resist this loveliness?
The peaches benefit from a dusting of butter, brown sugar, and cinnamon and a short stint in the oven to soften and caramelize while the pancakes bake. In the meantime, you can whip up some 7 Minute Buttermilk Syrup, and in less than 20 minutes you’ll have a gorgeous, company worthy dish that everyone will think you slaved over. Don’t worry, you don’t have to tell them it was this easy. Your secret is safe with me.
For the pancake:
- 2 Tablespoons melted butter
- 6 eggs
- 1 cup milk
- 1 cup flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For the peaches:
- 4 peaches, halved and pitted
- 2 Tablespoons butter, melted
- 2 Tablespoons brown sugar
- 1/2 teaspoon cinnamon
- Buttermilk syrup
For the peaches:
- Place the peaches cut side up on a baking sheet and lightly brush them with the melted butter. Spread the brown sugar evenly over the peaches then sprinkle lightly with cinnamon. Bake in the preheated oven for 20 minutes along with the pancake. Serve the pancake warm with sliced peaches and buttermilk syrup on top.
Recipe by Neighborfood