Brinner!

For anyone who doesn't know, brinner is what some people (myself included) call it when breakfast is served for dinner.  I'm not entirely sure where the word came from, but I think it may have started with the TV show Scrubs.  Even if they didn't start it, Turk pretty much sums up right here my feelings about brinner:

Tonight, internet friends, we had BRINNER!  German pancakes, to be exact.  For anyone who's never had them, let me tell you, you're missing out.  I hadn't ever enjoyed the delight that is german pancakes until after I got married and Hubs made them for me.

That's right- he cooked for me.  My hubby is pretty much the breakfast expert of our home- (don't get him started on his extraordinarily mad pancake skills) although I have to admit, they are pretty mad.  Just saying.  Anyway, when it's time for breakfast he generally kicks me out of the kitchen and goes to work.  It all starts with the family recipe book:

Sounds simple, right?  Well, it is.  Here's everything you need to make 'em:

You start by putting a stick of butter in a 9X13 pan, and putting the pan in a 450 degree oven.  The butter will melt, and when it's piping hot you'll pour the batter in.

The batter is mostly eggs with some milk and a bit of flour.  You'll start by whisking the eggs together with the milk and salt, then adding the flour a little at a time until you have a runny, smooth batter.  When the batter is ready, and the butter is completely melted (it's even OK to let it brown a bit, like in this picture), you pour the batter into the ridiculously hot hot 450 degree pan, (it'll sizzle- be careful), and shove the whole thing back in the oven.

Note: this is sort of like our official german pancakes baking dish (thanks, Paula Deen!).  It's got a bit of texture, which helps the batter cling and climb the walls of the pan- which is exactly what we want.

Next, you set a timer for 15 unbearably long minutes, and if you have an oven with a window, you'll want to watch for the last few (as if you weren't going to anyway- because it's just so dang COOL, and the anticipation was killing you...) When the batter stops climbing and looks roughly like this, you're done:

COOL, RIGHT??!?!  Serve these IMMEDIATELY (they'll start to fall quickly) with berries, syrup, and fresh whipped cream.  It's like breakfast, meets dinner, meets dessert.  You'll get hot, salty, crunchy from the pancakes; pair it with tangy tart, cold berries and sweet, cool whipped cream, and it's like brinner heaven on earth.

All right, it's a poorly lit photo, but still, your mouth is watering, right?  I knew it.  A little bacon and some OJ rounds it out for a great, fast, delicious (if unhealthy) meal.  So go forth my friends, and 

                                     embrace

                                 BRINNER!