German Egg Pancakes Recipes

AUTHENTIC GERMAN PANCAKES

Steps:

• Set aside a 12-inch non-stick skillet or electric griddle.
• In a medium bowl, crack 4 eggs and combine well with a fork. Add the sugar and stir again.
• Add the flour and stir just lightly until streaks of flour still visible. Slowly add the milk and buttermilk, stirring to help prevent clumps. If clumps won't go away, don't worry, this is fine.
• Heat the pan or griddle to medium heat (or 350F degrees for electric). Make sure it's plenty hot before pouring the batter.
• Melt enough butter to prevent sticking and to add flavor. Slowly pour batter onto pan until it reaches the size you want.
• The egg-y batter will cook up and bubble quickly along the edges, continue cooking until just the middle is shiny, then carefully flip the pancake over. I use two spatulas to do this if the pancake is large. Alternately, you could just cook the pancake on the first side and when the middle of the pancake is no longer shiny, it's done and you can flip it onto your plate. I like both sides browned a bit so I flip them. If you flip, just cook an additional 30 seconds until the second side starts to brown lightly.
• Serve either flat, rolled, or folded into fours. If you're wanting to serve rolled German pancakes (as crepes), keep the batter quite thin in the pan, tilting the pan to spread batter out from center.
• These pancakes are tasty with just real syrup poured over them, or with fruit of choice and powdered sugar.

GERMAN PANCAKE

Steps:

• Heat oven to 400° F. In a large bowl, whisk the eggs to combine. Add the flour and whisk until smooth. Add the milk, salt, and vanilla and mix until incorporated; set aside.
• Add the butter to a large cast-iron skillet and transfer to oven until the butter melts. Remove from oven and quickly pour the batter into the hot skillet. Return to oven and bake until the pancake is puffed and golden, about 15 minutes.
• Drizzle the lemon juice (if using) over the pancake. Spread the jam (if using) evenly over the top. Sprinkle with the confectioners' sugar.

GERMAN PANCAKE

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 PANCAKE (AKA DUTCH BABY) RECIPE BY TASTY

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!

GERMAN OVEN PANCAKES

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.

GERMAN PUFF PANCAKES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Whisk the eggs, flour, milk, salt, vanilla extract, and cinnamon in a bowl; set aside.
• Put the butter in a 9x11-inch baking dish. Melt the butter in the preheated oven, making sure it doesn't burn, about 5 minutes. Pour the batter into the baking dish with the melted butter.
• Return to the oven and bake until the pancake is puffed and no longer moist in the center, 20 to 25 minutes.

GERMAN PANCAKE

Steps:

• Preheat oven to 400°. Place first 4 ingredients in a blender; process just until smooth., Pour melted butter into a 13x9-in. baking dish; tilt dish to coat. Add batter; bake, uncovered, until puffed and golden brown, about 20 minutes., Meanwhile, place butter, sugar, buttermilk, corn syrup and baking soda in a small saucepan; bring to a boil. Cook, uncovered, 7 minutes. Remove from heat; stir in vanilla., Remove pancake from oven. Dust with confectioners' sugar; serve immediately with syrup and, if desired, fresh blueberries.

GERMAN EGG PANCAKES

Steps:

• Put yolks of egg 5 eggs ina bowl until very light. Add the milk and flour gradually and mix into a smooth batter which is not too thick. Fold in the stiffly beaten egg whites. drop large spoonfuls on a hot greased griddle.
• Serve hot sprinkled with sugar or spread with currant or other tart jelly or jam.

GERMAN PANCAKES II

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.

SCRAMBLED PANCAKES (GERMANY)

Steps:

• Cream the 1st 2 tablespoons of butter until frothy, then add, one after another, the sugar, egg yolks, salt, flour & milk.
• Beat egg whites until stiff, then carefull fold them into the batter.
• In a large skillet, melt the final tablespooon of butter, then pour the batter onto the butter, frying it, 3 to 4 minutes on each side until golden brown.
• With 2 forks, chop up the resulting pancake.
• Mix together the 1 tablespoon of sugar & 2 teaspoon cinnamon.
• Serve on a hot platter, sprinkled with the cinnamon sugar & garnished with pieces of apple, cherries or other fruits, dried or fresh.

GERMAN PANCAKES RECIPE

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.