Seasons German Pancake Recipes

GERMAN PANCAKE

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.

GERMAN PANCAKES II

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.

SEASON'S GERMAN PANCAKE

Steps:

• Whip eggs in blender, you want them to be frothy.
• Add milk, nutmeg, cinnamon, sugar, salt, oil, vanilla and flour. Mix just until beaten.
• Place butter in 8x8 inch baking dish or skillet.
• Place in a 400 degree oven until butter just melts. Swish butter around so that it coats the bottom and sides of pan.
• Pour batter in hot pan and bake for 15 min at 400 degrees.
• Turn down oven to 350 degrees and bake for another 6-8 minutes.

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 PANCAKES I

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.

GERMAN PANCAKES RECIPE

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.