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Most mornings I’m caught in a kitchen roundabout within the refrigerator-pantry-bread bin-fruit bowl intersection looking for a new breakfast idea until I arrive at what? fruit smoothies and poppyseed bagels again? Either the days are passing quickly or I am losing stamina ideas. I don’t know if this is a rut or an obsession, but I land on one idea and then feed it to the family for days, perhaps weeks, such was the case withcrepes. Now, it’s baked german pancakes and you’ll be amazed by their effort to payoff power.

German pancakes have that wow factor, especially for young boys who see it more as a science experiment. Beyond the impressive presentation, the baked pancake is nothing more than a popover which is simply eggs, flour and milk. If you use whole wheat flour or spelt flour (less processed, high fiber and white) and serve it with fresh fruit it’s actually healthy – wow, again. My daughter, not an egg lover, so aside from breakfast meats and milk, I struggle to get some brain food protein into her breakfast especially on school days. This pancake and eggy french toast help me with that challenge. And folks, no syrup here; just a light dusting of powdered sugar, or none if you’re a better person than I.

The kids love these puffed up bad boys so much, they’ll do all the work – wow – at least on weekend mornings. It might be up to you for the weekdays.

Watch out for that finger young man. BTW he’s ten – a giant from all those giant German pancakes (could be the German genetics, thanks Grandma Leona). While the pancake bakes, you can tend to the other breakfast parts like slicing fruit, setting the table and drinking your coffee (not in that order).

Wait, just one more second until I get another photo.