German Pancake with Mixed Berry Compote

This pancake was a tradition for us kids growing up. My mom makes it with a cinnamon peach topping, which is just as delicious! I'll put down the recipe for both toppings so you can try each one. 

German Pancake Ingredients:
1/2 cup butter
6 eggs
1 1/2 cup milk
1 1/2 cup flour

Instructions:
Preheat oven to 425 degrees.

Put the butter in a large, oven safe pan. Let butter melt in oven while making the batter. Put eggs in the blender on high for 1 minute. With blender still running, add milk gradually, then slowly add the flour.

When butter is melted, carefully swirl around the pan so the pancake won't stick. Then pour melted butter into blender with the batter. Blend for 15 seconds. Pour batter into the pan and bake in oven for about 20-25 minutes or until the edges are golden.

Mixed Berry Compote Ingredients:
2 1/2 cups mixed berries
2 tbsp corn starch
6 tbsp sugar
1 cup water
4 tsp lemon juice

Instructions:
Whisk sugar, corn starch, lemon juice, and water until dissolved. Add 1/2 of the berries and bring to a boil. Reduce heat and simmer while crushing some of the berries. Add the remaining berries and mix in.

(If you use larger berries, like strawberries, I like to cut them into smaller chunks before warming them in the sauce.)

Cinnamon Peach Sauce Ingredients:
1-2 cans peaches (depending on quantity you want.)
Nutmeg
Cinnamon
Corn Starch

As you can tell, this doesn't have very specific quantities. It all depends on your taste preference, it's hard to go wrong with this sauce.

Instructions:
Set aside about 1/2 cup of the peach juice. Drain the remaining peaches and peach juice into a saucepan. If the peaches are in large chunks, use a knife to cut them smaller. Add corn starch to juice to make a thickener (approximately 1 tbsp). Warm up the peaches and add the thickener. Sprinkle in nutmeg and cinnamon to taste.

Either sauce is just delicious. I top either with a dollop of whipped cream to finish it off.