Lemon German Pancake

Lemon German Pancake

I first stumbled upon a recipe for German Pancakes in Family Circle magazine.  It looked like a fun breakfast item, so we tried it... and loved it!  Over the years, I have adapted the recipe for a slightly better taste and I hope that you will try and enjoy it.

Preheat the oven to 400F, and make sure the oven rack is in the middle and has plenty of space for the pancake to rise.

Whip together (I use a handblender to make a very smooth batter):

• 7 Eggs
• 1 C Milk
• 1/2 C Sugar
• 1/2 Tsp Salt
• 1/2 Tsp Grated Lemon Rind

Add the flour and blend just until smooth.

•  1 C Bread Flour (use the higher protein flour for a better rise, AP can be substituted)

Heat a 12" oven-proof frying pan on the stove top.  I use my cast iron skillet for this, and it works great!!  When the pan is hot, remove from the heat and add 2 Tbs of butter.  Once melted, pour the batter into the pan and transfer immediately to the oven. 



Cook for about 20 minutes, until the pancake is puffed and golden.

We cut the pancake at our breakfast table, sprinkle with powdered sugar, and serve with fresh berries.  Our favorites are blackberries, raspberries, or sliced strawberries.

Cornbread

Cornbread

In a large bowl mix:

• 1 C of AP Flour
• 1 C Yellow or White Cornmeal
• 1/4 C Sugar
• 2 Tsp Baking Powder
• 1/4 Tsp Salt

When thoroughly combined add to the mix, waiting until all is added to gently combine:

• 1 C Milk
• 1/4 C Canola Oil
• 2 Eggs, Beaten

 Slowly combine, until just mixed.  Then pour into greased muffin pan or 8x8 pan.  Bake at 400F until toothpick comes out clean (~24min).

Split Pea Soup

Split Pea Soup

This is my version of the timeless classic, perfect on a cold evening.  In a slow cooker, combine:

• 6 C of Water
• 1 # of Green Split Peas (sorted)
• 1 C Chopped Carrots
• 1 C Chopped Celery
• 1 Med Onion Chopped
• 1 1/2 C Diced Ham
• 1 Tbs Minced Garlic
• 1 Tsp Chili Powder
• 1/2 Tsp Salt
• 1/4 Tsp Salt
• 1/4 Tsp Thyme
• Sprinkle of Red Chili Flakes

Cover and let cook on high 6 - 7 hours.  Soup will thicken as it cools.

My Blueberry Muffin Recipe

My family loves warm blueberry muffins for breakfast - and through much trial and error, I have a recipe that I love to make on a weekend morning.

Blueberry Muffins

• In a large bowl, mix together the following:
• 3 cups of AP Flour
• 3/4 cup of Sugar
• 4 1/2 tsps Baking Powder
• 1/2 tsp Salt
• In a small bowl, whisk together
• 1 1/8 cup of Milk
• 1/2 cup of Canola Oil
• 2 Eggs (beaten)
• Slowly stir the wet ingredients into the dry ingredients, only mixing until combined.
• Then add 1 1/2 cups of either frozen or fresh blueberries.

Once mixed, fill 12 greased muffin cups evenly.  I prefer to use a stoneware muffin pan and canola spray.  Then bake in a 400F oven for 24 minutes.  The muffins are done, when they are lightly browned and a toothpick inserted in the middle of a muffin comes out clean.


Enjoy with Kauai Honey (or any type of honey), some wonderful whipped butter, or maybe some homemade jam!!

Blueberry Muffins, fresh from the oven!