From Dan Swando

Big German Pancake

17 minutes  |  Serves 4

Growing up, this recipe was our family’s special occasion breakfast. Whenever we got good grades on our report card, or celebrated birthdays, my mom would make German pancakes. Eventually, it turned into our family’s Christmas morning tradition.

How to Make It:

• Preheat oven to 475 degrees
• Add butter to 9 or 10 inch oven safe skillet and place inside over while it preheats to melt the butter
• Slice strawberries and bananas, place in small bowl with Kijafa
• In a medium bowl, beat eggs with an electric mixer. Add in milk/cream, sugar, salt, and vanilla. Mix until sugar is dissolved. Sift in flour and mix until smooth
• Let batter rest for 10 minutes
• Pour batter into the hot skillet containing melted butter. Bake for 14 to 16 minutes or until the top is golden brown and darker around the edges. Pancake will rise substantially while baking, so make sure there is enough room for it to rise.
• Remove the pancake from the oven and let it sit for 1 minute. Loosen the pancake around the edge using a rubber spatula. Slowly let it slide from the skillet to a plate. Top with Kijafa soaked fruit and dust with powdered sugar