One pancake serves 2 people (moderate serving size), for 4 people double recipe to make two pancakes in two pie dishes, mixing ingredients in separate bowls to get ratio of ingredients correct. Most ovens can handle two 9 inch pie dishes at one time.
For each German Pancake begin with:
1 Tablespoon butter or margarine (butter burns more easily, margarine preferred)
Place magarine in a 9 inch pyrex pie plate, set aside
Heat oven to 425 degrees fahrenheit
In a medium size mixing bowl add:
1/2 cup milk
Whisk or beat with a fork, then add:
1/2 cup all purpose flour
1 teaspoon sugar
1/2 teaspoon salt
Mix together well.
Place pie plate with butter into hot oven and watch closely. When the butter has melted but not burning, open oven, swirl butter around to coat but leave on the shelf. Immediately pour the pre-mixed batter into hot dish and quickly close the oven door.
Cook for aprox 15-18 minutes at 425, then reduce to oven 350 degrees fahrenheit for aprox 10 minutes depending on degree of crispiness desired. Sides should puff up into a bowl shape, center will remain moist.
While it’s baking prepare fillings and toppings.
Our two favorites ways to eat them are with strawberries or peaches.
Wash and slice fruit and place in separate bowls on the table. Slice up some lemons and place butter dish and maple syrup on the table.
Plan to eat the minute they are done, they fall quickly.
I slice them into fourths, remove with a spatula and eat one fourth at a time. Squeeze a small amount of lemon juice over pancake and add a pat of butter to start melting, then sprinkle with powdered sugar before slicing. Then choose your fruit topping and maple syrup if desired. I like it with just lemon, butter, powdered sugar and fruit. Sometimes I add sugar to the strawberries if they are very tart.