GERMAN OVEN PANCAKE
A hot and puffy golden pancake that only requires 5 minutes of prep! This classic breakfast is always a huge hit at our house!
Provided by Alyssa Rivers
Categories Breakfast
Time 17m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. In a medium sized bowl whisk the eggs, milk, 2 Tablespoons melted butter, salt and sugar. Add the flour and stir until incorporated being careful not to overmix.
- Add 1 tablespoon melted butter to the bottom of a 9 or 11 inch cast iron skillet. Pour the batter into a skillet and bake for 12-18 minutes or just until the edges start to brown. Top with desired toppings.
Nutrition Facts : Carbohydrate 17 g, Protein 7 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 149 mg, Sodium 138 mg, Fiber 1 g, Sugar 5 g, Calories 212 kcal, ServingSize 1 serving
GERMAN PANCAKE
German Pancake
Provided by Real Simple Editors
Time 25m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 790 kcal, Carbohydrate 71 g, Cholesterol 708 mg, Protein 30 g, SaturatedFat 21 g, Sodium 291 mg, Sugar 23 g, Fat 41 g, UnsaturatedFat 0 g
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 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
Piping hot and puffy from the oven, this golden pancake made a pretty presentation for a skier's theme breakfast I hosted. Served with homemade buttermilk syrup, it's an eye-opening treat. Make several German pancakes if you're feeding a crowd, and keep in mind that my easy syrup tastes great on waffles and French toast, too. -Renae Moncur, Burley, Idaho
Provided by Taste of Home
Time 30m
Yield 8 servings (2 cups syrup).
Number Of Ingredients 14
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.
Nutrition Facts : Calories 428 calories, Fat 19g fat (11g saturated fat), Cholesterol 203mg cholesterol, Sodium 543mg sodium, Carbohydrate 56g carbohydrate (42g sugars, Fiber 0 fiber), Protein 8g protein.
GERMAN PANCAKE
This came out of the local paper in Klamath Falls, Oregon. Sometimes called a "Dutch Baby." Serve with: berries and cream; lemon curd; butter, powdered sugar and drizzled lemon juice (yum!); raspberry jam; crushed pineapple; or chunky apple sauce. Be sure to use the lowest available oven rack as it sometimes grows quite tall while baking. The baking time given may be just a little long, so watch when it gets close.
Provided by Lavender Lynn
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F.
- Mix milk, eggs, flour, and salt with hand beater.
- In 9x13 pan, melt butter in oven until hot and sizzling.
- Pour batter into hot pan and bake immediately for 25 minutes or until puffed and brown.
- Serve immediately with powdered sugar, lemon juice, and melted butter; or fresh applesauce with a dash of cinnamon, or crushed pineapple, or whipped cream, or fresh strawberries.
Nutrition Facts : Calories 412.8, Fat 26.9, SaturatedFat 14.7, Cholesterol 333.3, Sodium 434.4, Carbohydrate 27.2, Fiber 0.8, Sugar 0.4, Protein 14.8
GERMAN LEMON CAKE
This loaf cake is known in Germany as 'Zitronenkuchen', a dense pound cake with a lemon glaze all over the top and soaked into the cake itself.
Provided by MISS ALIX
Categories World Cuisine Recipes European German
Time 1h35m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees (175 degrees C). Grease a 9x5 inch loaf pan.
- In a large bowl, beat the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, mixing well after each one. Stir in the rum, then mix in the flour and cornstarch. Pour into the prepared loaf pan.
- Bake for 1 hour and 15 minutes in the preheated oven, or until a knife inserted into the crown comes out clean. Cool for at least 10 minutes before removing from the pan.
- While the cake is baking, mix together the lemon juice and confectioners' sugar. When the cake comes out of the oven, poke with a long fork or knitting needle all over. Pour the glaze over the top,and let it soak in. Cut into slices to serve.
Nutrition Facts : Calories 391.9 calories, Carbohydrate 49.7 g, Cholesterol 123.3 mg, Fat 19.4 g, Fiber 0.4 g, Protein 3.9 g, SaturatedFat 11.6 g, Sodium 153.1 mg, Sugar 31.4 g
GERMAN LEMON OVEN PANCAKE
After I saw this recipe demonstrated on tv called "Zacherl einfach kochen!"while living in Germany, I had to give it a try. It was so yummy. On the show, they served the dish by chopping up the finished pancake and sauteeing in a skillet (turning it into Schmarrn, a popular German chopped pancake). However, we preferred this recipe straight out of the baking dish. This recipe calls for Huettenkaese, which is German for Cottage cheese.
Provided by HeatherFeather
Categories Breakfast
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Beat egg yolks with the flour, a pinch of salt, the sugar, and milk.
- In another bowl, beat the egg whites until stiff peaks form, set aside.
- Add lemon zest (amount will depend son how lemony you want these -- at least the zest of 1) and melted butter to the flour mixture.
- Stir in the raisins and cottage cheese.
- Gently fold in the egg whites.
- Pour into a greased ovenproof skillet and bake in a preheated 180 Celsius oven for about 10-12 minutes.
- Serve this dusted with powdered sugar or some syrup.
Nutrition Facts : Calories 334.9, Fat 12.4, SaturatedFat 6.1, Cholesterol 232.3, Sodium 223.1, Carbohydrate 40.4, Fiber 0.7, Sugar 17.2, Protein 15
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