Sometimes you just need a taste of home. I am fortunate enough to have a long list of meals that remind me of my childhood, and of home.

On Sundays after church, our family would always sit down to fried eggs, grits, and bacon (sometimes Pleva’s cherry sausage as a special treat). Chicken enchiladas were another staple in our home. My mom’s recipe includes a very rich, creamy sour cream filling unlike any other enchilada I’ve had. In addition, a long list of nostalgic foods originates from the thousands of meals from Glen Eden, the American Plan resort my family owned and operated: prime rib, scrambled eggs with chives and cream cheese, and mint chocolate chip ice cream, to name a few. I also remember our Disney Sunday Night Family Movie dinners with my family: brie cheese, gourmet crackers, homemade popcorn, apples and pears. We’d sit down to the movie munching and crunching, and tossing popcorn to our dogs. I was fortunate to grow up in a home where things were almost always homemade. Instant chocolate pudding? Not in our house! Bagged microwave popcorn? Never! I don’t think I ever tried Hamburger Helper until I choked it down when one of my friends made it in college (never again!).This German Pancake is one of the recipes that reminds me of home. If we had friends sleeping over, they would be amazed at my mom’s magical skills in getting the pancake to poof up into such a huge dome in the oven. The toppings (sautéed cinnamon apples, powdered sugar, flavored syrups) always made this breakfast item a special treat.

I whipped up a small German pancake for Michael and me, and for some reason I couldn’t get it to puff up quite like Mom’s (isn’t that always the case?). I’ll have to request a tutorial from her so I can create it on my own. She says the secret is in not greasing the pan (but then how do you get it out?). I guess my mom just has the right touch. I might just have to go home for this one.

German Pancake
Ingredients
3 eggs
1/2 c. flour
1/2 t. salt
1/2 c. milk
2 T. butter, melted
2 T. butter, softened

Using wire whisk beat eggs until blended. Sift flour, measure, and sift again with salt. Add flour mixture to beaten eggs in four additions, beating after each addition just until mixture is smooth.
Add milk in two additions, beating slightly after each. Lightly beat in butter.
Using 2 T. softened butter, grease bottom and sides of a 9 or 10-inch heave skillet that is oven-proof. Pour batter into skillet and bake at 450 degrees for 20 minutes.
Slip pancake onto heated platter and serve immediately.
Traditionally served with melted butter, a squeeze of lemon and a dusting of powdered sugar, but goes great with cinnamon apples!