german pancakes

Over a week ago, Eamon began his morning singing.  It could have been "Down by the Bay" or "Baa Baa Black Sheep" or something else entirely.  The point is, the kid is pretty happy when he wakes up in the morning, so it's not the most unpleasant task to open his door, walk over to his crib, tell him, "Good morning, Sunshine," lift him up and out, and kiss his neck.

After replacing his wet diaper with a clean and dry one, we made our way into the kitchen.  He has become quite an expert Whisk Holder, Flour Dumper, and Egg Beater.  Luckily we haven't had any major messes because he carefully mixes whatever we happen to be making.  Besides some flour here and there, it's usually a jolly good time with not too much mess.

First we mixed the white flour with the wheat.  Then we added the milk.  The most exciting part came next--eggs.  Eamon gets very excited about eggs.  Who wouldn't?  They're beautifully shaped and out of them comes such a gooey and colorful substance.  And when making German pancakes, you need at least six of them.  After taking turns at mixing, we added it to our hot and slightly buttered dish.

"Pancakes?  Pancakes?  Pancakes?"  He petitioned and questioned several times during the requisite waiting period.

"Soon, Hon, in a little bit they'll be done."

Done baking, the big fluffy pancake was taken out of the oven.  We topped our portions with Gramma Joyce's apple pie filling and some syrup.  I was taken straight back to Gramma and Grampa's house in Springville.  Gramma would fix us these after sleepover nights.  Oh my goodness, they are pretty much the best thing I've ever tasted.  It was the most scrumptious meal we've had in a long time.  Even Andrew was rather impressed.

We have enough apple topping for one more German pancake breakfast (we've enjoyed one other since this first one).  We will certainly cherish and enjoy it.

I now have a new goal: learn how to can Gramma's apple pie filling.