Last weekend, Debbie had visitors in from Minnesota. For breakfast she made huckleberry German pancakes. They were awed. They claimed that there was nothing that scrumptious in Minnesota. Subtract a few points because of gracious guests and it was still very good; I’ve had her huckleberry German pancakes. But she makes them so often, not just because they are very good but because they are easy.
My “go-to” breakfast for guests is pannekoeken, not German pancakes, because they too are easy and scrumptious. They’re both very good—just different. So what is the difference between pannekoeken and German pancakes
How Do you Make a German Pancake
There are a ton of recipes for German pancake batter; Debbie uses a mix. It just makes it very quick and easy. Surprisingly, it’s a pannekoeken mix. It’s the preparation method and the pan that makes the difference, not the batter. Even the ratio of milk, eggs, and mix is the same.
Serve your German pancake right out of the oven—they are not good cold—with your favorite syrup.
Huckleberry (or blueberry) German Pancakes
This is Debbie’s “go-to” German pancake recipe. But then, she has huckleberries. In August, she and her husband Ben take their two little girls and ride horses up into the canyons in the Big Hole Mountains where they find huge huckleberry patches. Even where they are profuse, they are slow picking but she claims they are worth it. She freezes them for the winter simply by washing them and sealing them in airtight containers.
For the rest of us, not fortunate enough to live in the foothills of the Big Hole Mountains, we’ll make do just fine with blueberries.
1/4 cup butter
3/4 cup all-purpose flour
1/8 teaspoon salt
3/4 cup milk
3 large eggs
1/2 cup brown sugar
1 cup huckleberries or blueberries
Preheat the oven to 425 degrees.