This recipe for German pancakes is delicious, easy and looks fancy. Plus, instead of making so many individual pancakes, this is a one pan pancake. The recipe is a sweet version of a savory popover or a large Yorkshire pudding. There is some controversy over the naming of this recipe. Actual German pancakes, called Eierkuchen or Pfannkuchen, are more like individual crepes. But the lightness of this recipe is very similar in taste. You may have also heard this recipe called Dutch pancakes when the word for German (Deutsch) was turned into Dutch along the way. I like to serve this with sausage and fresh fruit. Gutten Appetit!
Preheat oven to 425 degrees F. Put butter in oven proof pan such as an un-greased 9×13 inch baking dish or 12-inch diameter cast iron pan. Place in oven until butter has melted. Mix eggs, milk, salt, vanilla and Grand Marnier. Blend in flour, cinnamon and nutmeg. Remove pan from the oven and place on the stove.
Pour batter into the pan.
Bake for 25 minutes or until edges are golden brown and puffy. Remove from oven. Immediately sprinkle with powdered sugar.
Garnish with mint, lemon zest and fresh berries. Cut one quarter size pieces and place on 4 plates. Serve with maple syrup and sausages. You will want to serve right away as the pancake will start to deflate as it cools. Serves 4.
Ingredients
Directions
Preheat oven to 425 degrees F. Put butter in oven proof pan such as an un-greased 9×13 inch baking dish or 12-inch diameter cast iron pan. Place in oven until butter has melted. Mix eggs, milk, salt, vanilla and Grand Marnier. Blend in flour, cinnamon and nutmeg. Remove pan from the oven and place on the stove.
Pour batter into the pan.
Bake for 25 minutes or until edges are golden brown and puffy. Remove from oven. Immediately sprinkle with powdered sugar.
Garnish with mint, lemon zest and fresh berries. Cut one quarter size pieces and place on 4 plates. Serve with maple syrup and sausages. You will want to serve right away as the pancake will start to deflate as it cools. Serves 4.