There is one breakfast that everyone in my family loves. From the time I was a little girl I grew up eating German Pancakes, a fluffy, eggy pancake. They are a favorite of all of ours! Not to mention they are completely easy to make. Just add all of the ingredients together in a blender (or whisk in a bowl), throw in the oven, and voila, breakfast is done! I wanted to switch things up a little and turn our traditional German Pancakes into a holiday version with a sweet cranberry layer. We all loved the addition of the cranberries and are excited to share it with you.

Cranberry German Pancakes
  1. 8 eggs
  2. 2 Tbs. sugar
  3. 1 tsp. salt
  4. 1 1/3 cup milk
  5. 1 1/4 cup Flour
  6. 1/2 stick butter
  7. 1/2 can cranberry sauce
  8. 1/4 cup sugar
  9. Powdered sugar or syrup
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  1. Preheat the oven to 400 degrees and place a 9x13 pan in the oven with the half stick of butter. While the butter is melting, crack the eggs in a large bowl and whisk with a whisk until the eggs are frothy and smooth. Once the eggs are light and airy, add the salt, milk and flour and continue to whisk until the flour is combined and smooth (you don't want flour clumps or it's too thick). Once the mixture is smooth, remove the pan from the oven, swirl the butter all around and then add the cranberry sauce and fourth cup of sugar to the butter and mix around until combined. Pour the egg batter into the dish on top of the butter/cranberry mixture. Place the pan back in the oven and bake for 15-20 minutes, or until the edges have risen and the pancake is nice and golden brown. Remove from the oven, let the pancake sink a little and then serve as desired. Garnish or serve with powdered sugar or syrup.
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