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One of our favorite Saturday morning breakfasts is German pancakes. I’ve seen them called a lot of different things — Dutch babies, puff pancakes, etc., but I grew up calling them German pancakes so that’s what they are here! The kids still love standing at the oven to watch them rise and still get a kick over how big they get.

They’re very easy to make: 4 eggs beaten well, add one cup of milk, and then one cup of flour. You can add a tablespoon of sugar and a dash of vanilla for a little sweetness, or if you’re going to put something sweet over them already (syrup, fruit sauce, powdered sugar, etc) you can leave that out.

Put half a stick of butter in a 9×13 casserole dish and put it in the oven while the oven warms to 350 so that the butter melts. When it’s completely melted and the oven has reached temperature, pour the batter in and cook for 20-25 minutes (mine come out perfectly at 23 minutes).

I’ve tried mixing it two different ways, with a whisk and with an electric beater and the pancakes I’ve made with a beater always stay flat, but the ones I’ve just mixed with the whisk always rise like crazy. I’ve seen Alton make his in a blender and beat the heck out of it, but mine don’t like that for some reason so a gentle mix with a whisk works best in my experience.