When I was growing up, it was always a special treat when my mom would make German pancakes. They aren’t like your traditional pancakes. They are flaky and buttery and oh so delicious. She baked them in a 13 x 9 pan, and one pan never seemed like enough for our family. I remember I used to always fight for a corner piece because the crispy edges were my favorite. My brother and sister always drizzled maple syrup on their slice, but to this day, I omit the syrup and go for an extra pinch of salt on top.
When I was in Europe, I realized that German pancakes are very similar to Yorkshire pudding. With German pancakes, you melt butter in the pan before adding the batter, but with Yorkshire pudding you use meat drippings as your fat.
So this morning, I thought I would make a pancake-pudding fusion. I used half butter and half bacon grease as my fat. And because I love the crispy corner pieces, I baked them in ceramic bowls, so that every bite is delicious. You could also use sausage drippings or bake them in muffin tins. The result is a thick, creamy egg base with pastry-like edges.
Bacon German Pancakes (Yorkshire Pudding)
1 pound bacon
1 cup flour
1 cup milk
¼ stick butter
½ tsp. salt
Cook the bacon and pour the drippings into a small pitcher.
Preheat the oven to 425 degrees.
In a medium pitcher, whisk the flour and milk together. Whisk in one egg at a time. Let rest at room temperature while you prepare the fat.
Set 9 ceramic bowls on top of a large cookie sheet. Place ½ pat of butter into each bowl. Pour bacon grease on top, distributing the fat evenly in each bowl. Place the pan into the oven until the fat is melted.
Remove the pan from the oven and evenly pour the batter into the bowls. Return the pan to the oven. Bake for 15-17 minutes.
Serve with a pinch of salt…or syrup if you must.