German Pancake Iron Skillet Recipes

GERMAN OVEN PANCAKE

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.

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

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 APPLE PANCAKE

Steps:

• Preheat a 10-in. cast-iron skillet in a 425° oven. Meanwhile, in a blender, combine the eggs, milk, flour, salt and nutmeg; cover and process until smooth. , Add butter to hot skillet; return to oven until butter bubbles. Pour batter into skillet. Bake, uncovered, for 20 minutes or until pancake puffs and edges are browned and crisp. , For topping, in a skillet, combine the apples, butter and sugar; cook and stir over medium heat until apples are tender. Spoon into baked pancake. Sprinkle with confectioners' sugar. Cut and serve immediately.

GERMAN PEAR PANCAKE

Steps:

• Toss pear slices with 1/4 cup white sugar, lemon juice, and lemon zest to coat.
• Arrange butter in a 12-inch cast-iron skillet and place on the center rack of the oven. Heat oven to 400 degrees F (200 degrees C). Remove skillet from oven once the butter has just melted, 3 to 5 minutes.
• Beat eggs in a large bowl until frothy; add milk, 1/4 cup white sugar, vanilla extract, and salt and mix until just combined. Sift flour into egg mixture and stir until batter is just mixed.
• Stir pear slices into the melted butter and spread into a single layer. Pour batter over pears.
• Bake in the preheated oven until pancake is set in the middle, the sides have risen, and the bottom is browned, 28 to 30 minutes. Top pancake with confectioners' sugar.

GERMAN APPLE PANCAKE

Steps:

• In a large bowl, blend eggs, flour, baking powder, sugar and salt. Gradually mix in milk, stirring constantly. Add vanilla, melted butter and 1/2 teaspoon nutmeg. Let batter stand for 30 minutes or overnight.
• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in a 10 inch oven proof skillet, brushing butter up on the sides of the pan. In a small bowl, combine 1/4 cup sugar, cinnamon and 1/2 teaspoon nutmeg. Sprinkle mixture over the butter. Line the pan with apple slices. Sprinkle remaining sugar over apples. Place pan over medium-high heat until the mixture bubbles, then gently pour the batter mixture over the apples.
• Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 10 minutes. Slide pancake onto serving platter and cut into wedges.

GERMAN SKILLET-BAKED PANCAKES

Steps:

• Preheat the oven to 425°F.
• In a large blender, combine the eggs, flour, and half-and-half. Blend on medium speed until the batter is fairly thick and smooth, scraping down the sides of the blender container several times.
• Place 4 tablespoons of the softened butter in each of two 10-inch or 11-inch cast-iron skillets. Place each skillet over low heat and melt the butter.
• Pour the batter over the melted butter in the skillets, making sure the batter is evenly distributed.
• Carefully slide the skillets into the oven. Bake the pancakes for 25 minutes, or until puffed and golden.
• Transfer the pancakes from the skillets to large plates or shallow bowls with a large spatula. Immediately pour 2 tablespoons of melted butter over each pancake. Sprinkle with confectioners' sugar and place wedges of lemon for squeezing on top of the sugared pancakes. Serve immediately.

SUPER PUFFY GERMAN PANCAKE

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.

SCANDINAVIAN PANCAKE

Steps:

• Melt butter in oven proof skillet on top of stove.
• Mix eggs, milk sugar, flour and salt with a whisk.
• Pour into buttered skillet.
• Bake in 425 degree oven for 20 minutes.