I remember my grandmother waking early in the morning to start breakfast before anyone else was awake. We’d come downstairs and she’d already be working in the kitchen. I’d peek through the oven door as the German pancakes rose so beautifully in the oven. German pancakes are a cross between a souffle and an omelet. They are light airy pancakes and a unique taste. Often called Dutch baby pancakes, these are a real treat and a fun morning breakfast for a lazy weekend.
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 triple this recipe and we polish off all of it!
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.