German pancakes are also sometimes called a Dutch Baby. They are easy to make and require few ingredients of which you most likely have on hand. They are also fun to watch puff up in the oven. They can be served for breakfast, lunch, dinner or as a special snack/dessert. For breakfast serve them with sausages, bacon and fruit. For lunch, how about a fresh green salad with fresh sliced tomatoes and cheese on the pancake; drizzle with oil and balsamic vinegar, add some herbs. For dinner, serve it along with fresh green beans and zucchini from the garden, some homemade applesauce and add a dollop of sour cream on the pancake.
My Favorite way to eat them, squeezed lemon juice, with powdered sugar over top. I could eat these all day long if I could.
|Pan Size||Butter||Eggs||Milk & Flour|
|2-3 quarts||1/4 cup||3||3/4 cup each|
|3-4 quarts||1/3 cup||4||1 cup each|
|4- 4 1/2 quarts||1/2 cup||5||1 1/4 cups each|
|4 1/2 -5 quarts||1/2 cup||6||1 1/2 cups each|