German Pancakes are more like a souffle-type texture, rather than a traditional pancake type texture. When they bake, the POOF like giant softballs and then immediately deflate when they're removed from the oven.
1 cup milk
1 cup flour
1/2 tsp. salt
1 tsp. vanilla
Pinch Dried Orange Peel
1 Tbs. Orange Marmalade
1/4 cup butter, melted- but
Preheat oven to 400 degrees F. Combine flour and salt in a mixing bowl. Add eggs, milk, vanilla, orange peel and marmalade and beat well until thoroughly mixed. Add the melted butter, mixing well to incorporate.
Spray muffin tins with non-stick spray and fill about halfway with batter. This recipe will make 24 in all.
Bake for 15 minutes, or until puffy and golden on top. Removed from oven and let sit a minute or so, until they deflate. This usually occurs pretty rapidly!
Add a dollop of your favorite jam or preserves, diced fruit (such as fresh peaches), fresh berries (blueberries/strawberries), etc and then dust