German Pancakes
Puffy and tasty, this pancake recipe makes for a fantastic breakfast when paired with fresh berries! It comes from the Junior League of San Francisco's "San Francisco Encore cookbook", 1986 edition. Thanks Deidre!

• 6 eggs
• 1 cup milk
• 1/4 cup orange juice
• 1 cup flour
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 stick (4 oz) butter - you can get away with much less like 1/3 of a stick
• 1 basket fresh strawberries, sliced (or other berry mixture, peaches, etc.)
• 2 table spoons more orange juice
• Powdered Sugar

1. Preheat oven to 450 degrees. With a mixer (by hand or by blender), mix eggs, milk, orange juice, flour, sugar and salt until well blended.
2. Place butter in a 9x13 inch baking dish. Heat in oven until bubbly but not brown. Pour the batter over the sizzling butter. Bake for 20 minutes or until puffed and brown.
3. While pancake is baking, heat the strawberries in a small saucepan until hot. Add sugar if needed and stir in the orange juice (2 tbsp.) and cook until slightly thickened.
4. Remove the pancake from the oven. Sprinkle with powdered sugar. Serve immediately with the warm strawberries. The pancake falls quickly after it is out of the oven.