Have you made these? German pancakes rise amazingly high and then fall once they are removed from the oven. As a child, it was always exciting to watch the process. I waited years to attempt making them myself. Once I discovered just how simple they are to make, I had to restrain myself from making them far too often. We love them with powdered sugar, or maple syrup, but my grandmother's Orange Sauce is our favorite topping of all.
For my family, I double this recipe and we polish off all of it!
3 eggs
1/4 teaspoon salt
1/3 cup milk
1/3 cup flour
2 tablespoons butter
1/4 teaspoon cinnamon
Preheat oven to 400 degrees. Whisk together milk, flour and salt until smooth. Add slightly beaten eggs and beat well. Melt the butter in a pie plate in the hot oven. When it is bubbling hot, using hot pads, tilt to cover the bottom and sides of the pie plate. Quickly pour in egg mixture and sprinkle with cinnamon.
Bake for 15 minutes. The sides of the pancake will rise high over the rim of the pie plate, as pictured below. (Forgive the picture quality. The steam from the oven messed with my picture.)
Serve hot from the oven with Orange Sauce.
Make the following Orange Sauce while the pancake is in the oven: (this will make enough sauce for a tripled German pancake recipe)
3/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 1/3 cup boiling water
1/3 cup orange juice concentrate
1 tablespoon butter
Whisk together sugar, cornstarch and salt and set aside. Combine water and orange juice concentrate in a medium saucepan over medium heat. Add dry ingredients to the saucepan. Cook, stirring constantly, until the sauce is clear and thickened. I am not the most patient of cooks, so I often raise the heat and just watch it closely. It turns out great every time.
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