Specken dicken, the not-too-thick, not-too-thin sausage-filled pancakes, are a breakfast favorite that her family makes on New Year's Day.

Whatever you call it — German pancake, Dutch baby — you should make this puffy and crisp confection that has a puddinglike interior.

A sweet and savory pancake for Passover can also be eaten year-round. And Alan Mishell learned the recipe from his grandmother, whose family escaped Poland ahead of the Nazi German invasion.