EASY MAKE GERMAN PANCAKES | DUTCH BABY PANCAKE
German Pancakes (aka Dutch Baby Pancake or pfannkuchen) is an easy, frugal, and delicious recipe for Breakfast or anytime, Baked in the oven or skillet, it is sure to be a crowd pleaser!
Provided by Amber
Categories breakfast
Time 30m
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees.
- Place butter in 9X13 baking dish and place to warm in oven
- Combine eggs, milk, flour and salt into a smooth batter
- When butter is melted, swirl batter into the melted butter.
- Return to the oven and bake for 25 minutes
- Remove from Oven, slice into 12 equal pieces
- Drizzle with lemon juice and lightly dust with powdered sugar and serve
Nutrition Facts : Calories 110 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 102 milligrams cholesterol, Fat 6 grams fat, Fiber 0 grams fiber, Protein 5 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 slice, Sodium 157 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
GERMAN PANCAKES II
A childhood favorite of mine. We eat it every Sunday morning. Golden pan style egg dish, with lots of big bubbles while baking. Serve with maple syrup.
Provided by BRENNASPITZ
Categories Breakfast and Brunch Pancake Recipes Baked Pancake Recipes
Time 55m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Melt butter in a medium baking dish.
- In a medium bowl, mix flour, milk, eggs and salt. Pour the mixture into the prepared baking dish.
- Bake on center rack in the preheated oven for 30 to 40 minutes, until golden brown.
Nutrition Facts : Calories 235.5 calories, Carbohydrate 18.2 g, Cholesterol 209.6 mg, Fat 13.6 g, Fiber 0.6 g, Protein 9.9 g, SaturatedFat 7 g, Sodium 190 mg, Sugar 2.4 g
GERMAN PANCAKE
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 29
Steps:
- Preheat the oven to 425 degrees F.
- In a medium bowl, whisk together the eggs, salt, sugar, milk, vanilla, and butter. Whisk in the flour to make a smooth batter. Set aside.
- Heat a well-seasoned 10-inch cast-iron skillet in the oven for 10 minutes. Remove and brush the inside with the shortening. Pour in the batter and bake for 15 minutes.
- Lower the oven to 350 degrees F. and continue baking until puffed and golden brown, about 13 to 15 minutes more. Run a knife around the edge of the skillet. Sift the confectioners' sugar over the pancake. Serve immediately in the skillet with maple syrup, marinated berries, or glazed apples and pears.
- In a small saucepan, combine the sugar, vanilla bean and seeds, citrus zests, and water. Bring to a boil and then reduce the heat to low. Simmer very gently until syrupy, about 25 minutes. Remove from the heat and add the citrus juices. Combine the berries in a bowl. Strain the warm syrup over the berries and marinate at room temperature for 30 minutes. Serve.
- Peel, core, and cut both the apples and pears into 3/4-inch wedges. In a medium bowl, toss the fruit with the lemon juice.
- Melt the butter in a medium skillet over medium heat. Add the sugar, orange zest, and cinnamon sticks and stir until sugar is dissolved. Add the fruit, increase the heat to medium-high, and cook, shaking the pan frequently, until glazed, about 10 minutes. Raise the heat to high, add the orange juice, and cook until the fruit is easily pierced with a paring knife, about 1 minute more. If desired, add the Calvados. If cooking on a gas burner, carefully tip the pan toward the flame to flambe the alcohol; if cooking over an electric element, hold a long match near the mixture. Swirl the pan over the heat until the flame subsides. Serve warm.
GERMAN PANCAKES RECIPE
Simple & Sweet German Pancakes are so quick and easy to prepare. They're sure to become a new favorite in your home!
Provided by Life Made Simple Team
Categories Breakfast
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 425°
- Add the whole eggs, egg whites, milk, flour, vanilla, salt and brown sugar to a blender. Blend the batter on low for 1 minute and then scrape down the sides in case any flour is sticking to the sides. Continue to blend on low for another 2 minutes.
- Put the butter into a 9x13 baking dish (I used glass) and place into the preheated oven while the batter rests for 5 minutes. The butter should start to boil but watch that it doesn't burn.
- When the rest time is done, take the dish out of the oven and swirl the butter to make sure it spreads all over.
- Give the batter a quick stir or pulse then carefully pour the batter into the dish and bake for 20 minutes. Turn the oven down to 300° and cook for an additional 5 minutes. While cooking, the pancake edges will puff up about 2 inches above the rim and then deflate when it is taken out of the oven.
- As soon as it comes out of the oven, swirl the dish once more to distribute any melted butter left on top evenly over the pancake.
- Serve with strawberries and powdered sugar or syrup.
Nutrition Facts : Calories 189 kcal, Carbohydrate 20 g, Protein 7 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 74 mg, Sodium 211 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 3 g, ServingSize 1 serving
GERMAN OVEN PANCAKES
Watching this skillet-baked pancake magically puff up in the oven is almost as much fun as eating it.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. If you have a convection oven, set it at 425°F (the pancakes rise even higher on the convection setting).
- In a large bowl, lightly beat the eggs with a whisk or fork. Stir in the milk, melted butter, salt and sugar. Add the flour to the egg mixture, a big spoonful at a time as you continue to whisk. Be careful not to over-mix, to keep the pancake light and fluffy.
- Lightly spray a 9"-11" oven-safe skillet with cooking spray.
- Pour the batter into a heated skillet (this will yield a more golden brown, puffier pancake). Bake 12-18 minutes, just until the edges are golden. Check your pancake at the 12 minute mark. Top with the fresh fruit and whipped cream just before serving.
Nutrition Facts : Calories 190, Carbohydrate 17 g, Cholesterol 175 mg, Fat 1 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 5 g, TransFat 0 g
GERMAN PANCAKES RECIPE
These German pancakes are light, fluffy, and take just minutes to throw together.
Provided by Camille Beckstrand
Categories Breakfast
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- Lightly beat eggs, then add in sifted flour, cornmeal, buttermilk, and milk. Beat 5 minutes (you can use a blender to mix everything if you would like).
- Melt butter in a 9 x 13 inch baking dish in the oven. Pour the batter into the pan, spread around, and bake for 25 minutes until lightly browned.
- Beat heavy cream with powdered sugar until soft peaks form. Top pancakes with whipped cream and berries.
Nutrition Facts : Calories 490 kcal, Carbohydrate 45 g, Protein 12 g, Fat 30 g, SaturatedFat 17 g, Cholesterol 220 mg, Sodium 196 mg, Fiber 3 g, Sugar 16 g, ServingSize 1 serving
SUPER PUFFY GERMAN PANCAKE
This is a family special I grew up with my mom making almost every saturday. It puffs beautifully and looks so complicated, but I've found (with my own family) it's easier than any other breakfast I can make, besides cereal. It impresses guests like you wouldn't believe. My husband still brags about how his wife is such the gourmet...no one needs to know how easy it really is
Provided by Luvinmyfamily
Categories Breakfast
Time 25m
Yield 1 pancake, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425.
- While oven is heating, pour all the milk into blender, and set on the lowest speed. Just let it run, the more bubbles the milk has, the puffier the pancake will be.
- When oven is hot, put butter in large cast iron skillet and set into the oven, until the butter is bubbly in the pan.
- Crack eggs in a separate cup, and pour one at a time into blender (while it's still blending).
- Pour in the flour and the vanilla (if desired) and once it's mixed, pour immediately into hot cast iron skillet.
- Cook for 20 minutes.
- Now we're high altitude at 5000ft -- so if your lower, you may need to cook it longer. Just watch it, and when the edges are browned and it's all puffy, your ready to roll.
- Eat it just like any pancake, or some I know like it with lemon juice and powdered sugar. But either way, you'll love it! =D.
- Note: If you want to show it off, you'll have to make sure you have an audience as soon as it comes out of the oven, because it begins to collapse as it cools. It will keep some of its shape, but the real 'pow' is first thing out of the oven.
BAKED SIMPLE GERMAN PANCAKE (AUFLAUFEN)
This simple, but delicious pancake is my version of one they make at Elmers Restaurant chain. They serve it with powdered sugar and lemon wedges. I like a little pure maple syrup on mine or possibly some sauted apples.
Provided by Judikins
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix milk and flour; add beaten eggs, a pinch of salt, and vanilla.
- Pour batter into sprayed or well buttered 9"x13" pyrex dish (or something comparable).
- Sprinkle with nutmeg.
- Bake in preheated 425 degree F oven for 15-20 minutes depending on altitude. (I have to bake mine for 20 minutes at 3500 ft.).
- Serve with powdered sugar, lemon wedges, sauted apples, or of course, good ole pure maple syrup. Yum, yum and not too unhealthy.
Nutrition Facts : Calories 329, Fat 18.8, SaturatedFat 10.3, Cholesterol 225, Sodium 280.4, Carbohydrate 27.2, Fiber 0.8, Sugar 0.4, Protein 11.6
GERMAN PANCAKE (AKA DUTCH BABY) RECIPE BY TASTY
Here's what you need: large eggs, granulated sugar, salt, milk, vanilla extract, all-purpose flour, butter, butter, powdered sugar, sliced strawberry
Provided by Tasty
Categories Breakfast
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F (205°C).
- Combine the eggs, granulated sugar, salt, milk, vanilla, flour and melted butter in a blender or food processor and blend until smooth.
- Preheat an oven-safe skillet over medium-high heat for 3-4 minutes. Melt the butter in the skillet. Pour the batter into the heated skillet and then immediately, and carefully, move the skillet to the oven and bake for 25-30 minutes. The pancake is done when it is a rich amber color and the sides have risen considerably. Carefully remove the pancake from the skillet and let cool slightly on a wire rack.
- Serve warm with powdered sugar and sliced strawberries.
- Enjoy!
Nutrition Facts : Calories 181 calories, Carbohydrate 16 grams, Fat 9 grams, Fiber 0 grams, Protein 6 grams, Sugar 3 grams
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