German Pancakes are one of our favorite weekend breakfasts. A cross between a souffle and an omelet, this version is loaded with tart cranberries and almonds and then drizzled with a sweet orange sauce.
While they are baking, you’ll have time to make coffee, tidy the kitchen and set the table.
- 1/3 cup plus 2 tablespoons brown rice flour *
- 1/4 cup tapioca starch *
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2/3 cup milk
- 6 eggs lightly beaten
- 4 tablespoons butter
- 1 cup fresh cranberries
- 1/4 cup sliced almonds
- powdered sugar for dusting
- Sweet Orange Sauce for serving
- * if you do not need a GF version of this recipe simply substitute 2/3 cup AP flour for the items marked with an *
- Preheat the oven to 500 degrees. Whisk the dry ingredients in a mixing bowl. Add the milk and eggs and whisk again to combine. Divide the butter and place 2 tablespoons of butter in the bottom of two pie plates. Place the pie plates in the oven until the butter has melted. When it is bubbling hot, using hot pads, remove the pie plates from the oven and carefully tilt them to coat the bottom and sides of each pie plate.
- Sprinkle the almonds in both pie plates with the butter. Divide the cranberries between the two plates and then pour the pancake mixture equally into both plates. Place them back in the oven and reduce the temperature to 425 degrees. Bake for 18 minutes, until the sides are puffy and lightly browned. Using hot pads, remove from the oven and loosen the sides with a spatula. Place a large plate on top of
- the pancake. Invert the pie plate over the plate to release the pancake.
- Dust with powdered sugar, slice and serve drizzled with Sweet Orange Sauce. Enjoy!