Berry Breakfast German Cake

Skip the boring pancakes and jump into this delicious simple treat!

Berry Breakfast German CakeOn a typical weekend the kiddos will usher me into the kitchen begging for something satisfying to start the day. And as much as I like pancakes I’m not too keen on the idea of slaving by the stovetop. So I did what every good cook does, I searched through Pinterest for something similar to pancakes (because I didn’t want to disappoint my munchkin) but much quicker, easier and tastier to make, hence a berry german cake!berry-german-cake-ldp1Skip the boring pancakes and jump into this delicious simple treat!

Berry Breakfast German Cake
Serves 4
Fun and simple twist on pancakes!
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 3 Tablespoons unsalted butter
  2. 3/4 cup all-purpose flour
  3. 1 Tablespoon of sugar
  4. dash of salt
  5. 3 eggs
  6. 1 cup milk
  7. 1 tsp vanilla extract
  8. 1 cup blueberries, raspberries, or blackberries (or combination), fresh or frozen
  9. powdered sugar, for sprinkling
Instructions
  1. Preheat oven to 450 F.
  2. Combine the flour, sugar and salt in a large mixing bowl and put aside. In another bowl, whisk together eggs, milk, and vanilla. Add this to the dry ingredients and whisk until combined and smooth.
  3. Place the butter in a 10-in oven-proof skillet and melt over medium-high heat until bubbly. Pour the batter onto the skillet and the berries evenly over the top. Place the skillet in the oven and bake until the pancake is nicely browned and puffed around the edges, 10 to 12 minutes.
  4. Remove the cake from the oven (don't forget that oven mitt!) and carefully transfer to a serving platter. Sprinkle with powdered sugar and serve immediately.
Adapted from Hay Day Country Market
Lady Diana's Pearls http://ladydianaspearls.com/
Deliciously simple way to incorporate berries into your breakfast and super simple to make! This ‘cake’ is really easy to put together. No need to stand by the stovetop flipping cakes. The best thing is that you can use both fresh and frozen berries, like I did here, I used fresh raspberries I had on hand with frozen blueberries. You can also double this recipe for more servings.

Unfortunately I wasn’t quick enough with the camera to capture the puffed up cake when I took it out of the oven, but that’s what you’ll get the minute it comes out, kinda neat! Just know it will deflate as soon as it starts to cool down. I also used a very large pan for this recipe, next time I’ll use a slightly smaller pan for a thicker cake. Happy baking! 

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