Luchows German Pancakes Recipes

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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

LUCHOW'S GERMAN PANCAKES



Luchow's German Pancakes image

Make and share this Luchow's German Pancakes recipe from Food.com.

Provided by Bill From New Mexico

Categories     Breakfast

Time 15m

Yield 3 serving(s)

Number Of Ingredients 8

6 eggs
1 1/2 cups flour, sifted
1/4 teaspoon salt
1 tablespoon sugar
2 cups milk
1/2 lb butter
cinnamon, &
sugar, in shaker

Steps:

  • Beat eggs lightly.
  • Beat in flour, salt and sugar.
  • Add milk, beat 5 minutes.
  • Melt enough butter in frying pan to coat bottom.
  • When hot, pour in 4-5 tbs batter, turning pan to make batter spread to form large, thin, flat pancake.
  • Cook till batter bubbles, turn, cook other side.

Nutrition Facts : Calories 1037.4, Fat 77.9, SaturatedFat 45.8, Cholesterol 608.5, Sodium 850.6, Carbohydrate 60.3, Fiber 1.7, Sugar 5.2, Protein 25

LüCHOW'S SAUERBRATEN



Lüchow's Sauerbraten image

Lüchow's was a grand German restaurant and New York City landmark on East 14th Street. Sadly, it closed in 1982 after one hundred years. I grew up hearing my grandmothers and parents talk of the place as a special destination, and was lucky enough to have dined there a couple of times in the years just before it closed. I'm also lucky to have found a copy of "Lüchow's German Cookbook" (1952) from which I take this recipe for their signature dish. (With one exception, I have transcribed the recipe precisely: the original calls for kidney fat; I have substituted vegetable oil.)

Provided by Belgophile

Categories     Roast Beef

Time P4DT4h

Yield 6-8 serving(s)

Number Of Ingredients 16

3 lbs round steaks
1 tablespoon salt
1/2 teaspoon pepper
2 onions, sliced
1 carrot, sliced
1 stalk celery, chopped
4 cloves
4 peppercorns
1/2 pint red wine vinegar
2 bay leaves
2 tablespoons vegetable oil (or kidney fat)
6 tablespoons butter
3 tablespoons flour
1 tablespoon sugar
5 gingersnaps, crushed
potato dumplings (see Luchow's Kartoffel Klasse)

Steps:

  • Wipe steak with damp cloth, season with salt and pepper. Place in earthen, glass, or enamelware bowl. Combine onions, carrot, celery, cloves, peppercorns, vinegar, and bar leaves and 2-1/2 pints water, or enough to cover meat. Cover and put in refrigerator 4 days.
  • On fifth day remove from refrigerator, drain meat, sauté in vegetable oil and 1 tablespoon butter in enamelware, glass or earthenware utensil, until seared on all sides. Add marinade liquid and bring to boil, then lower heat and let simmer about 3 hours.
  • Melt remaining 5 tablespoons butter in a pan. Stir flour smoothly into it. Add sugar, blend, and let brown to nice dark color. Add to simmering meat mixture. Cover and continue cooking until meat is tender, about 1 hour longer.
  • Remove meat to a warmed serving platter. Stir crushed gingersnaps into the pot juices and cook until thickened. Pour this special sauerbraten gravy over meat. Serves 6 or more.
  • Serve with Potato or Bread Dumplings. A fine full-bodied red wine is a fitting complement to this well-known dish. A favorite with our guests is Pommard Burgundy.

Nutrition Facts : Calories 652.1, Fat 42.9, SaturatedFat 18.4, Cholesterol 196.1, Sodium 1440.8, Carbohydrate 14.5, Fiber 1.3, Sugar 5.4, Protein 48.4

GERMAN LUCHOW'S FASTNACHT KRAPFEN (BERLINERS)



German Luchow's Fastnacht Krapfen (Berliners) image

Make and share this German Luchow's Fastnacht Krapfen (Berliners) recipe from Food.com.

Provided by Olha7397

Categories     Dessert

Time 24m

Yield 2 doz

Number Of Ingredients 12

1 cup milk
1 ounce compressed yeast cake
4 1/2 cups sifted all-purpose flour
1/2 cup butter, melted
2/3 cup sugar
1/2 cup sugar
1/2 lemon, rind of, grated
5 egg yolks, beaten
flour
currant jelly or thick cooked apple
lard (for deep frying) or shortening (for deep frying)
extra sugar

Steps:

  • Heat milk to lukewarm. Soften yeast in 1/4 cup warm milk. Stir 2 1/2 cups flour smoothly into rest of warm milk. Mix yeast quickly into this batter. Cover lightly with folded towel and let stand 1 hour or longer.
  • After sponge has risen well, mix in melted butter, sugar, lemon peel, egg yolks, and remaining flour. Stir well.
  • Turn dough out on lightly floured board. Fold over, then roll lightly to 1/2 inch thickness. Cut with 3 inch round cookie cutter. Spread half of the rounds with 1 heaping teaspoon jelly or cooked apples. Cover these with remaining rounds. Crimp edges firmly together with fingers. Leave on floured board. Cover lightly with folded towel and let rise in warm room 1/2 hour, or until light and puffy.
  • Fry a few Berliners at a time in deep hot fat (360 F) until golden brown. Remove from fat; drain on thick paper toweling. While hot, roll in sugar. Makes 1 1/2 to 2 dozen.
  • Luchow's German Cookboook.

Nutrition Facts : Calories 2098.4, Fat 63.7, SaturatedFat 36, Cholesterol 611.1, Sodium 414.9, Carbohydrate 340.9, Fiber 8.7, Sugar 117.6, Protein 40.8

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