This German Pancake recipe is a pretty famous one in our family.
My family always called this creation “Jackson Souffle.” Then when I married Dave, low and behold, his family made them too. But they called them “Ocean Pancakes.” Whatever you want to call these, I’m pretty sure everyone and their dog just may have the recipe. But I want to write it here because it’s part of our family culture.
If they had a cooking contest, I’m pretty sure this one may win in the category for “breakfast foods that make kids’ eyes sparkle the very most.” It’s easy, but it takes 20 minutes to cook so you have to take that into consideration. If you have a big eater like Max, you need to take into consideration that you need to double the recipe (make two pans), because that kid will eat one of them all by himself.
Every time cousins sleep over, or there is a special occasion, or our kids chose a favorite breakfast for their birthdays, this is the go-to recipe.
Here you go:
Ocean Pancakes/Jackson Souffle
- 6 large eggs
- 1 c. flour
- 1 c. milk
- 1/2 tsp. salt
- 1/4 c. butter (1/2 cube)...this doesn't get mixed with the rest...see instructions below.
- Preheat oven to 400 degrees.
- Cut up 1/2 cube (1/4 cup) of butter in a 9x13 casserole dish. (The recipe I have calls for 3/4 cube but seriously, I want to slow down artery clogging as much as possible and it still tastes great.)
- Put it in the oven and let it melt while you mix up the rest.
- Beat 6 large eggs in a bowl.
- Gradually add 1 c. flour. It's important to add this before the milk so it will mix in smooth.
- Add 1 c. milk and the salt...whisk it all together.
- When the butter is melted and bubbly (I like it best when it's a tad bit browned), remove it from the oven and add the egg mixture. (Be careful with that hot pan!)
- Stick that pan back in the oven and bake for 20 minutes.
- Enjoy with powdered sugar, syrup, strawberries, bananas, whatever sounds delicious.