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
MINI GERMAN PANCAKES WITH APPLE-CALVADOS CARAMEL SAUCE
Provided by Bobby Flay
Categories main-dish
Time 45m
Yield 18 to 24 pancakes (depending on size of the tin)
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F. Combine the milk, sugar, vanilla, zest and eggs in a blender and blend until smooth. Add the flour, butter and salt and blend until completely smooth, about 1 minute. Spray muffin tins well with nonstick cooking spray and pour 1/4 cup batter into each tin, filling about three-quarters full. Bake until puffy and golden on top, about 15 minutes. Remove and let sit on a baking rack for a few minutes. Remove the individual pancakes to a platter. The pancakes will sink slightly in the center. Fill with some of the Apple-Calvados Caramel Sauce and dust with cinnamon powdered sugar.
- Melt the butter in a large skillet over medium-high heat. Add the apples and cook, stirring until soft, about 8 minutes. Whisk in the sugar and cook until the sugar melts and thickens slightly. Remove the skillet from the heat, add the calvados, then return to the stove and cook until reduced. Add the heavy cream and cook until warmed through. Finish with the mint.
MINI GERMAN PANCAKES
Here's a fun breakfast you can make. Pancakes, poured into muffin cups, baked and filled with strawberry sauce or your favorite topping. Adapted from Real Mom Kitchen. Other toppings may include your favorite jam, cream cheese and honey, nutella, maple syrup, whipped cream, fresh fruit, etc.
Provided by Sharon123
Categories Breakfast
Time 31m
Yield 18-24 pancakes
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. Blend first six ingredients (milk through orange zest) in a blender. Be careful to see that any flour clumps get well-blended.
- Blend in butter a little at a time in order to temper the eggs.
- Grease muffin tins well and distribute batter evenly between 18-24 tins. Bake for 15 minutes, or until puffy and golden on top.
- Served with your favorite toppings.
- Strawberry Sauce:.
- In a large sauce pan, combine the strawberries, sugar, and extract. Bring to a simmer over medium heat. Simmer for 1 minute and remove from heat.
- Allow the mixture to cool for a few minutes so it is just warm. Place 1 1/2 cups of the mixture from the sauce pan in a blender. This is where you need to be careful. Don't put the lid on the top all the way. Leave it cracked or the steam from the strawberries could cause an explosion. If you have an immersion blender, feel free to use that and no chance of an explosion. Blend until smooth and stir back into the remaining strawberry mixture in the pan.
- Serve over the mini pancakes and enjoy!
MINI GERMAN PANCAKES RECIPE - (4.3/5)
Provided by á-23189
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Blend first six ingredients (milk thru orange zest) in a blender. Be careful to see that any flour clumps get well-blended. Blend in butter a little at a time in order to temper the eggs. Grease muffin tins well and distribute batter evenly between 24 tins (I did more like 18. Gimme Some Oven's tins were slightly less than half-full. I used a 1/4 cup measuring cup and filled it almost full.) Bake for 15 minutes, or until puffy and golden on top. Served with your favorite toppings. Mine was a dusting of powdered sugar and triple berry sauce.
MINI GERMAN PANCAKES
Easy as turning on your blender. These delicious morsels are made in muffin tins, topped with your favorite jam and sprinkled with powdered sugar. These are similar to what I used to call Swedish pancakes made in a cast iron skillet and baked in the oven. This is way easier.
Provided by Vicki Kaye
Categories Breakfast
Time 25m
Yield 18 muffins, 12-18 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Blend first five ingredients in a blender. Be sure to smooth out any flour lumps.
- Blend in butter a little at a time.
- Grease muffin tins well and fill slightly less than half-full.
- Bake for 15 minutes, or until puffy and golden on top. The crater will form on its own.
- Add your favorite toppings and a sprinkling of powdered sugar.
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- Preheat the oven to 400°. Whisk together flour, salt, and cinnamon. Add the milk and whisk smooth. Add the eggs and whisk again. Slice the butter into tiny pieces (a little less than a teaspoon each)
- Place a small piece of butter (see Cook's Note) in each muffin time and then melt the butter in the hot oven, about 2 minutes. When the butter has melted, remove from the oven and pour about 3 tablespoons of the egg mixture (I used a scant 1/4 cup size scoop) into each muffin tin.
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- Preheat oven to 400 degrees. Butter 20 muffin cups generously with 2 1/2 Tbsp of the melted butter. Dust muffin cups with flour then shake out excess, set aside.
- In a blender combine milk, eggs, flour, salt, vanilla, and remaining 2 Tbsp melted butter and blend until well combined, about 10 seconds.
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