German Egg Pancakes with Lemon
  
 
 Step 3:

If your oven is ready to go, pop it in there. I had two different sized pans to use (8" and 10" I think) so I used them both. I just staggered their location in the oven so that one wasn't blocking the heat to the other from below.

As my pans can only take 375 degrees in the oven, it took them a little longer than the 12 minutes expected at 400 degrees. Also, the larger pan obviously took a little longer to cook the larger pancake than the little guy. Just keep checking on them.

This is the bad part though. You've probably already thought of it, but if you haven't, here it is: even if you have more pans than this, your oven probably can't accomodate them. So you can only cook 2 of these pancakes at a time. This makes breakfast sort of a drawn-out process, with the cook eating last, unless you keep them warm somewhere else while you keep pumping them out.

I opted to go with the first option, watching my roommates enjoy the fruits of my labors while I slaved away.
 
 Step 4:

Anyway, while this is going you should prepare your topping. I prefer lemon and powdered sugar, though I have noticed there are recipes for all sorts of fruity syrups and toppings floating around the Internet. If you like lemon at all though, I suggest trying this topping, it's really easy too.

Just halve all of your lemons, and juice them. If you don't have a juicer, squeeze them yourself.

Alternatively, you could buy the juice. But I like it better freshly squeezed.

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