Mennonite German Pancakes Recipes

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GERMAN PANCAKES RECIPE



German Pancakes Recipe image

Here is a tasty recipe that is great for busy school days, leisurely weekends, or special holiday brunches -- German Pancakes! Make them a tradition in your family.

Provided by Life With Lorelai

Categories     Breakfast

Time 7m

Number Of Ingredients 8

1-1/4 Cup - Milk
4 - Eggs
1 Cup - Flour
1/4 Teaspoon Salt
Butter
Fillings of Choice: Cinnamon and Sugar; Jams; Jellies, Fruit, etc.
Powdered Sugar (Optional)
Syrup (optional).

Steps:

  • Crack open the Eggs into a bowl.
  • Add Milk to eggs, beat well.
  • Mix Flour and Salt in a separate bowl.
  • Stir flour and salt mixture into the milk and eggs gradually, until smooth.
  • The batter will be thin.
  • Heat a heavy 8-inch to 10-inch skillet and grease lightly with butter or oil.
  • Pour only enough batter to make a very thin pancake. Tip the skillet from side to side and around to help spread the pancake batter as needed.
  • Cook on one side (without flipping) until the pancake begins to blister or bubble. Flip the pancake and cook the other side until a light golden color. Do not over cook. You do not want them to get hard or crispy. NOTE: Pancakes cook very quickly, pay attention.
  • Remove from skillet and place on a board.
  • Once you have several pancakes stacked on the board, you can begin filling one at a time.
  • Brush one side only with butter.
  • Add about 1 to 2 Tablespoon(s) of your desired filling: Cinnamon and Sugar; Jam; Jelly; Fruit; etc. to the buttered side.
  • Roll pancake from one edge all the way across to the other side.
  • Place rolled pancake (or two) on a plate and dust with Powdered Sugar

GERMAN PANCAKES (FROM THE MENNONITE TREASURY OF RECIPES)



German Pancakes (From the Mennonite Treasury of Recipes) image

These are very thin pancakes and they are a real favourite of my kids! I usually have to make a double recipe to make sure my husband and I will get some too! My kids love these and in Mennonite tradition these are eaten as a supper! Funny eh?

Provided by Pamela

Categories     Breakfast

Time 25m

Yield 8 thin pancakes

Number Of Ingredients 4

1 1/2 cups flour
1/2 teaspoon salt
3 eggs
1 3/4 cups milk

Steps:

  • Mix all together with a mixer or by hand until free of lumps.
  • Spray frying pan with "Pam" and heat over high heat until hot.
  • Reduce heat and pour approx 1/3 cup of batter in center and tilt to cover entire bottom of pan.
  • When small bubbles form and bottom begins to brown, flip and cook other side.
  • We like to eat these sprinkled with sugar and rolled up.

MENNONITE GERMAN PANCAKES



Mennonite German Pancakes image

Most people whip their German Pancakes to death and they turn out thin. I have a Mennonite heritage and this recipe is the way we made them in our house. Leaving a few lumps in the batter makes them puffy. You could try to triple the recipe and put it in a 9 x 13 pan and then divide but I like the individual portions. I like how they turn out round made from cake pans that have completely vertical sides, not slanted out.

Provided by AboveRubies

Categories     One Dish Meal

Time 20m

Yield 1 round puffy oven pancake, 1-2 serving(s)

Number Of Ingredients 6

1/2 cup flour
1/2 cup milk
2 eggs
fresh lemon juice (about 2 tsps)
powdered sugar (confectioners', about 2 tsps.)
strawberry freezer jam, warmed up (about 1 tablespoon)

Steps:

  • If you make more than one pancake, make each one individually.
  • Stir with a fork only leaving lumps in batter.
  • Pour into a metal cake pan that has about 1 1/2 tablespoon butter or margarine melted into it. (I like to use metal cake pans with completely vertical sides as it works better than glass pans.).
  • Bake at 350 degrees about 15-20 minutes. I sometimes bake them slightly longer until the puffs are golden brown.
  • Squeeze fresh lemon juice on top and then sprinkle with confectioner's sugar. You may eat it this way or top with the wonderful strawberry freezer jam, warmed up, like we do at our house. Serve warm.

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 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

WORLD'S BEST GERMAN PANCAKES



World's Best German Pancakes image

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

Provided by Wynd1401

Categories     Breakfast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 5

1 cup milk
1 cup flour
6 eggs
1/4 teaspoon salt
1/4 cup margarine

Steps:

  • Preheat oven at 400°F.
  • Put margarine in a 9x13-inch pan and put in oven.
  • In a medium bowl mix milk, flour, salt, and eggs.
  • When oven is at 400°F take out pan and pour in mixture.
  • Cook for 20-25 minutes or until fluffy.

Nutrition Facts : Calories 207.2, Fat 10.2, SaturatedFat 3.3, Cholesterol 191.7, Sodium 232.6, Carbohydrate 18.2, Fiber 0.6, Sugar 0.2, Protein 9.8

GERMAN PANCAKE



German Pancake image

Make and share this German Pancake recipe from Food.com.

Provided by Divinemom5

Categories     Breakfast

Time 25m

Yield 1 pancake, 6 serving(s)

Number Of Ingredients 5

6 eggs
1 cup milk
1 cup flour
1/2 teaspoon salt
2 tablespoons butter

Steps:

  • Preheat oven to 400 degrees.
  • Place butter in 9x13 baking dish and place in oven to melt butter,tilt to coat bottom of pan.
  • Place remaining ingredients in blender jar,blend until smooth.
  • Pour into buttered baking dish.
  • Bake for 20 minutes or until golden.
  • Sprinkle with powdered sugar,cut into squares,serve warm.
  • Serve with favorite syrup.

GERMAN PANCAKES I



German Pancakes I image

Yummy German pancakes. Enjoy!

Provided by Lovesmurfs

Categories     Breakfast and Brunch     Pancake Recipes     Baked Pancake Recipes

Time 1h

Yield 8

Number Of Ingredients 9

1 ¼ cups all-purpose flour
3 eggs, lightly beaten
½ teaspoon salt
2 cups milk
16 ounces applesauce
4 ounces raisins
2 tablespoons white sugar
3 tablespoons blanched slivered almonds
¼ cup butter

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl, prepare pancake batter by blending flour, 2 eggs, 1/4 teaspoon salt and 1 cup milk.
  • Heat a lightly greased griddle or medium skillet over medium heat. Pour approximately 1/8 of the batter onto the griddle. Flip with a metal spatula when bubbles begin to form, and cook until golden brown. Repeat with remaining batter, making 8 pancakes.
  • Place applesauce in a medium bowl, and mix in raisins. Spread the applesauce mixture over one side of each pancake. Roll pancakes jelly roll style, and cut in half vertically. Arrange pancake halves cut side down in a medium baking dish.
  • In a small bowl, mix remaining egg, salt and milk with sugar and almonds. Pour mixture over the pancakes.
  • Dot pancakes with butter, and bake 40 minutes in the preheated oven. Serve warm.

Nutrition Facts : Calories 272.7 calories, Carbohydrate 38.9 g, Cholesterol 89.9 mg, Fat 10.4 g, Fiber 2 g, Protein 7.5 g, SaturatedFat 5.1 g, Sodium 240.8 mg, Sugar 19.8 g

GERMAN PANCAKES



German Pancakes image

This is something I have to make once a week for my children. It is an old recipe passed down from my Mom. :)

Provided by Ri3603

Categories     Breakfast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

3/4 cup sugar
4 eggs
2 cups milk
2 cups all-purpose flour
1 pinch cinnamon
1 teaspoon vanilla extract

Steps:

  • Mix everything and let rest for about 5-10 minutes.
  • Heat a little vegetable oil in a fry pan.
  • Pour about 1/2 cup of batter in the pan and fry until golden brown on each side.
  • Serve warm or cold with jelly or any kind of preserve you like.
  • Also good just sprinkled with a little powdered sugar.

Nutrition Facts : Calories 350.2, Fat 6.6, SaturatedFat 3, Cholesterol 135.4, Sodium 88.3, Carbohydrate 60.9, Fiber 1.1, Sugar 25.3, Protein 11.2

BARBARELLA'S GERMAN PANCAKES



Barbarella's German Pancakes image

This great pancake, similar to a blintz, is simple, easy to make, and delicious.

Provided by Deborah

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 15m

Yield 4

Number Of Ingredients 4

2 eggs
2 tablespoons white sugar
3 tablespoons all-purpose flour
¾ cup milk

Steps:

  • Place the eggs, sugar, flour and milk into the container of a blender. Process until smooth on low speed.
  • Heat a large skillet or griddle over medium heat. Pour batter about 1/4 cup at a time (or more for larger pancakes). Tilt pan to achieve a round shape. Heat until golden, then flip and brown on the other side. Serve immediately with syrup, or fresh berries and whipped cream.

Nutrition Facts : Calories 104.1 calories, Carbohydrate 13.1 g, Cholesterol 96.7 mg, Fat 3.4 g, Fiber 0.2 g, Protein 5.3 g, SaturatedFat 1.4 g, Sodium 53.9 mg, Sugar 8.6 g

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