German Pancakes Ii Recipes

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GERMAN PANCAKE



German Pancake image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 29

3 large eggs
1/2 teaspoon fine salt
3 tablespoons sugar
1 cup milk, warmed
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
1 cup unbleached all-purpose flour
2 teaspoons vegetable shortening
Confectioners' sugar
Marinated Berries or Glazed Apples and Pears, recipes follow
Serving suggestion: Maple syrup
2 tablespoons sugar
1 vanilla bean, split lengthwise, and seeds scraped out with a knife and reserved
1 vanilla bean, split lengthwise, and seeds scraped out with a knife and reserved
Grated zest of 1/2 lemon
Grated zest of 1/2 orange
1 cup water
2 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1/2 pint raspberries
1/2 pint blueberries, rinsed
1/2 pint strawberries, rinsed, tops trimmed, halved or quartered, if large
3 small Granny Smith apples or other tart baking apple (about 1 1/4 pounds)
3 Bosc pears (about 1 1/4 pounds)
Juice of 1 lemon
1/4 cup unsalted butter
Grated zest of 2 oranges, plus their juice
Two 3-inch-long cinnamon sticks
2 tablespoons Calvados, Apple Jack, or brandy (optional)

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



German Pancake (aka Dutch Baby) Recipe by Tasty image

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

3 large eggs
1 ½ tablespoons granulated sugar
1 pinch salt
¾ cup milk, warm
2 teaspoons vanilla extract
¾ cup all-purpose flour
1 tablespoon butter, melted
2 tablespoons butter
powdered sugar, for serving
sliced strawberry, for serving

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

GERMAN PANCAKE



German Pancake image

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

Categories     Breakfast     Brunch

Time 30m

Yield 8 servings (2 cups syrup).

Number Of Ingredients 14

6 large eggs
1 cup 2% milk
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons butter, melted
BUTTERMILK SYRUP:
1/2 cup butter, cubed
1-1/2 cups sugar
3/4 cup buttermilk
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract
Confectioners' sugar
Fresh blueberries, optional

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



German Pancake image

German Pancake

Provided by Real Simple Editors

Time 25m

Number Of Ingredients 9

3 large eggs
0.5 cup all-purpose flour
0.5 cup milk, preferably whole
0.25 teaspoon kosher salt
0.5 teaspoon vanilla extract
2 tablespoons unsalted butter
2 tablespoons fresh lemon juice (optional)
0.5 cup fruit jam (optional)
2 tablespoons confectioners' sugar

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 PANCAKES II



German Pancakes II image

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

¼ cup butter
1 cup all-purpose flour
1 cup milk
6 eggs, lightly beaten
⅛ teaspoon salt

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 PANCAKES RECIPE



German Pancakes Recipe image

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

5 eggs
1 cup flour
½ cup cornmeal
1 cup buttermilk
1 cup milk
¼ cup butter
1 cup heavy cream
½ cup powdered sugar
½ cup blueberries
½ cup raspberries
½ cup blackberries

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

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