Dian Thomas
German pancakes are topped with fruit and nonfat or Greek yogurt.
This fluffy pancake should be eaten as soon as it comes out of the oven. You will need four pie tins for this recipe.

It is not often that you find a recipe that can be served for breakfast, lunch, and dinner.

This delicious recipe for German Pankcakes is one that you can have any time of the day; I have used it for a special occasion meal and I have used it for Christmas breakfast. The best part is that it is quick and easy to fix.

On occasion I was the chairman of a very big project. I needed to have the people who worked on my committee over, but I did not want to have the whole group at once, as I wanted to have a more intimate experience with each person.

So I had a breakfast for one group and and as soon as they left I set up for lunch and then dinner. It was so nice to be serving the same meal at every occasion. I fixed the fruit ahead of time and had it ready in the fridge. All I had to do was clear the plates and prepare the mixture for the next group and I was set for the next meal. I did serve a slice of ham with each meal.

This fluffy pancake should be eaten as soon as it comes out of the oven. You will need four pie tins for this recipe.

German Pancakes

1 cup fat-free milk

1 cup all-purpose flour

6 large eggs

Dash salt

1 teaspoon vanilla

1/2 to 1 tablespoon butter (per pie tin)


1 bag frozen raspberries, slightly thawed

1 can chunk pineapple, drained

2 bananas, sliced

1/2 cup nonfat or Greek yogurt

For pancakes: Preheat oven to 400° F. Mix milk, flour, eggs, salt and vanilla with an egg beater.

Put butter in the bottom of each pie pan and place in oven. Removepans as soon as butter melts and tilt them to grease entire pan.

Divide batter into each of the 4 pans. Bake 10 to 15 minutes, or until golden brown. The edges will puff up, and the pancake willform a well in the center. Spoon topping into the well, top with nonfat yogurt, and serve immediately. Serves 4.

For topping: Spoon raspberries, pineapple, and bananas onto the pancakes and top with yogurt. (Total amount of fruit per serving should not exceed 3?4 cup.)

Use this recipe for a special occasion over and over and it will become one of those memories that become a family tradition.

Dian Thomas's new book: Tipping the Scales in Your Favor, Small Steps That make a Big Difference in you Health, Weight and Happiness is now available in bookstores and on Dian's website at www.DianThomas.com. You can also watch Dian's weight loss journey on a video by BYU at her website. Her weekly blog also runs Mondays at www.deseretnews.com and she takes tour groups to China.