Time for a little German in your breakfast, jah?
I have to tell you, I loathe breakfast.
I don’t know if it’s because I hated the smell of eggs when I was young, the fact that 99% of the time cold cereal is NOT appetizing, or just because I’m selfish and don’t wanna spend my bleary-eyed morning cooking food that I’m not going to eat, when I could be bleary-eyed and sipping coffee in the dark. But in a nutshell, I don’t do breakfast.
However, I’ve noticed that it’s easier than perking coffee to make this stuff, and if it’s ready when the kids rouse that’s like 10 extra minutes of demand-free Saturday!
4 large eggs
1 cup milk
1 cup flour
Heat oven to 380F or so. I use 385F because I like the golden color at that temp better. Drop a couple tablespoons of butter into a cast iron skillet (or grease a baking dish of your choice really well) and put it in the oven till the butter is melted.
While your pan heats, mix your ingredients.
I like to add cinnamon; it makes it French-toasty.
Pour the batter into the ready pan.
Bake for about 25 minutes, but basically it’s done when the top is golden and extremely puffed up.
I pulled this one out a few minutes early, mostly because I had to go somewhere and couldn’t let it finish. The kids still ate it.
Thanks to my dear friend for volunteering her husband to make breakfast for us so I could learn this recipe!
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