I’ve been spotting lots of Christmas trees almost everywhere I go and we’ve been talking about getting one soon. As much as I love Fall – the time when sweaters are finally pulled out from storage – but I have to say that Fall is that time when we need to keep our budget closely. There were lots of birthdays (yay, eat more cakes!) in the family that happen in the Fall/Winter, plus we need to get ready for Christmas gifts and upcoming celebrations. I am excited, though my wallet is not. Fall also means I need to cook smarter and budget-friendly.
As currently we are being bombarded with holiday shopping, shenanigans, and sweet recipes… I am trying to take a step back and chill a bit before the real holiday countdown begins. Like, having this german pancakes for breakfast. This is one of my favorite breakfast items. Not only it’s budget-friendly, but this is so easy to make and tastes soooo good! Basically, you don’t need to spend extra bucks for this because all the ingredients are pretty much already in your pantry. Plus you get a bonus point for sharing this pancake with the family.
Thanks to Shelby Ruttan and Caroline Williams for hosting SundaySupper this week. I really enjoyed this german pancake. And of course, breakfast has to be fun, right? And a bit snow won’t hurt at all! In fact, I had too much fun taping this and watching it over and over again.Print
German pancakes is a great alternative to morning pancakes and waffles! Browned butter makes this pancake even better!
- 3 large eggs
- 1/2 cup a.p. flour
- 1/4 tsp salt
- 1/2 tsp vanilla
- 1/2 cup milk
- 2 tbs butter
- 2 tbs fresh lemon juice
- 2 tbs confectioners’ sugar, for dusting
- Preheat the oven to 400F.
- In a blender, combine the eggs, milk, flour, vanilla and salt; cover and process until smooth.
- Place cast-iron skillet over medium heat and stir butter until melted. Continue to cook, slightly simmering, until butter foams, stirring often. Once butter forms toasty brown bits, becomes a golden caramel color, and has a warm nutty aroma, pour in the batter.
- Cook for 3-5 minutes and bake in the oven until puffed and golden brown, about 25-30 minutes more.
- Add lemon juice to pancakes and sift the confectioners’ sugar over the pancake.
- Serve immediately in the skillet with maple syrup or your favorite fruits or jams.
Bean and Bacon Soup by Hezzi-D’s Books and Cooks
Mexican Turkey Bean Soup by What Smells So Good?
Pasta e Fagioli by The Food Hunter’s Guide to Cuisine
Turkey and Dumpling Soup by Palatable Pastime
Vegan Broccoli Cheese Soup by Pancake Warriors
Apple Burgers by Jane’s Adventures in Dinner
Authentic Havana Black Bean Soup by Lifestyle Food Artistry
Black Bean and Bell Pepper Quesadillas by My San Francisco Kitchen
Cajun Blackened Chicken Thighs by Feeding Big
Chicken Enchilada Casserole by Cosmopolitan Cornbread
Chicken Enchiladas by The Freshman Cook
Chicken Piccata by Monica’s Table
Chicken Tetrazzini by Renee’s Kitchen Adventures
Chimichurri Chicken Thighs by Life Tastes Good
Easy Cheesy Egg Breakfast Bake with Potatoes and Bacon by From Gate to Plate [or breakfast]
Easy Crockpot Spaghetti Sauce by Fantastical Sharing of Recipes
Egyptian Rice and Lentils by Wholistic Woman
French Onion Soup Twice Baked Potato by Sew You Think You Can Cook
Gnocchi with Fennel and Pork by Caroline’s Cooking
Italian Baked Chicken by A Day in the Life on the Farm
Lasagna Stuffed Acorn Squash by Cupcakes & Kale Chips
One-Pot Creamy Chicken and Noodles by A Kitchen Hoor’s Adventures
One-Pot Creamy Lentils and Kale by The Wimpy Vegetarian
Orzo with Leftover Turkey and Sweet Potatoes by Cooking Chat
Turkey Sausage and Pasta by Cindy’s Recipes and Writings
Twice Baked Sweet Potato Bar by Momma’s Meals
Yakisoba (Japanese Stir Fried Noodles) by Curious Cuisinere
Hot Spiced Citrus Cider by Party Food and Entertaining
And more saving suggestions from the Sunday Supper Movement:
Budget-Friendly Meal Ideas for #SundaySupper
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