Saturday morning rituals in every family are different, but they almost always revolve around some sort of breakfast.  My Saturday mornings usually begin with howling, screaming and jumping in the bed, followed by the question, what’s for breakfast?  Yes, I have a three-year-old and a dog, but my wife should know better.  I love breakfast, I just wish it happened closer noon. So, when they do finally rouse me, I like to keep things quick and simple.  This recipe fits the bill.  This is an old family recipe from my wife’s side.  In fact, it’s so old no one seems to know where the name came from.  I’ve done some research and found that it seems to have its origins in Germany, but I’ve never come across a recipe quite like it.

Ingredients

• ¼ cup butter
• ½ cup brown sugar
• 3 eggs
• ¾ cup milk
• ¾ cup flour
• 1 teaspoon vanilla

Method

Preheat oven to 425.  Place butter and brown sugar in 8×8 pan and put in oven until sugar caramelized, about ten minutes.  When brown sugar is nearly ready, put eggs in blender or mixer and run at high speed for about a minute.  While still running, add milk and vanilla, then add flour.  Remove pan from oven and pour batter in.  Return pan to oven and baked until puffy and golden brown, about 20-25 minutes.  Serve hot, with maple syrup or jam.  Note:  this recipe does not double – instead, use 4 eggs, 1/3 cup butter, 1 cup of flour and milk, in a 9×13 pan.