GERMAN OVEN PANCAKE
A hot and puffy golden pancake that only requires 5 minutes of prep! This classic breakfast is always a huge hit at our house!
Provided by Alyssa Rivers
Categories Breakfast
Time 17m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. In a medium sized bowl whisk the eggs, milk, 2 Tablespoons melted butter, salt and sugar. Add the flour and stir until incorporated being careful not to overmix.
- Add 1 tablespoon melted butter to the bottom of a 9 or 11 inch cast iron skillet. Pour the batter into a skillet and bake for 12-18 minutes or just until the edges start to brown. Top with desired toppings.
Nutrition Facts : Carbohydrate 17 g, Protein 7 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 149 mg, Sodium 138 mg, Fiber 1 g, Sugar 5 g, Calories 212 kcal, ServingSize 1 serving
WEIGHT WATCHERS 1PT PANCAKE BEST EVER!
Hey guys! Well, after lots of searching I finally found a recipe for a LARGE, yummy, fluffy, high fiber, filling 1 pt pancake! Here is the recipe: Whole Wheat Apple-Cinna Pancakes This recipe was found at: http://www.healthdiscovery.net/forums/showthread.php?t=122138 It's a great recipe which really does produce fluffy delicious 1pt pancakes
Provided by joshuainboden
Categories Breakfast
Time 20m
Yield 6 pancakes, 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients until smooth.
- Note: Batter will be kinda thick. If it is too thick for you, add a tablespoon of water at a time until desired consistency.
- Heat a large skillet or griddle that has been sprayed with non-stick butter flavored cooking spray.
- Spoon two good sized heaping tablespoon fulls of the batter into the skillet per pancake and spread out slightly. Let cook like a regular pancake and then flip, allowing to cook another minuet or so. Serve!
- Dietary Info:.
- Per pancake: 67 calories; 2 gm fiber; trace fat (1pt).
- for three pancakes: 202 calories; 6 gm fiber, 1 gm fat (3pts).
Nutrition Facts : Calories 185.2, Fat 1.2, SaturatedFat 0.2, Sodium 301.6, Carbohydrate 39.5, Fiber 6.3, Sugar 4.2, Protein 7.9
GERMAN PANCAKES (FROM THE MENNONITE TREASURY OF RECIPES)
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
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.
ARKANSAS GERMAN-BAKED PANCAKE
Make and share this Arkansas German-Baked Pancake recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Make Apple Filling: melt butter in a large skillet over med-high heat; add in apples; cook, stirring constantly, 12 minutes, until tender.
- Gently stir in honey; cook just until thoroughly heated; keep warm.
- Make pancake: heat a 12-inch cast-iron skillet in a 450° oven for 5 minutes.
- Combine the eggs, milk, and vanilla in a bowl; beat at medium speed using an electric mixer, until smooth.
- Add in flour and salt; beat 5 minutes.
- Melt butter in skillet; pour batter into hot skillet.
- Bake at 450° for 15 minutes; decrease temperature to 350°; bake 8 minutes or until puffed and browned.
- Remove from oven; spoon Apple Filling over pancake (pancake will deflate).
- Sprinkle with powdered sugar and dollop with whipped cream; cut into wedges and serve.
Nutrition Facts : Calories 490, Fat 21.7, SaturatedFat 12.3, Cholesterol 187.9, Sodium 509.3, Carbohydrate 68.6, Fiber 6, Sugar 40.9, Protein 9.4
WEIGHT WATCHER'S BAKED GINGERBREAD PANCAKE
This no-fuss pancake inflates like a balloon in the oven but sinks immediately on cooling, forming an inviting nest for toppings like yogurt or sliced pears. PointsPlus value per serving: 5.
Provided by ElizabethKnicely
Categories Breakfast
Time 27m
Yield 1 pancake, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F Coat an ovenproof nonstick skillet with cooking spray.
- Stir together all ingredients, except yogurt, in a medium bowl; whisk until batter is lump-free. (Be careful not to overbeat.) Pour batter into skillet. Bake until pancake is firm but puffed up, about 12 minutes.
- Immediately remove pancake from oven (it will deflate quickly) and cut into 4 wedges. Spoon one wedge onto each of 4 plates and top with 1/4 cup of yogurt.
Nutrition Facts : Calories 176.4, Fat 1.3, SaturatedFat 0.7, Cholesterol 4.3, Sodium 269, Carbohydrate 31.9, Fiber 1, Sugar 13.8, Protein 9.5
WEIGHT WATCHERS BAKED CHICKEN
If you are like me, I am tired of plain, boring baked chicken. For a yummy twist, sprinkle 1 tsp grated parmesan cheese over each chicken breast (does not change points). 3 points per serving.
Provided by xpnsve
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F Coat a shallow roasting pan with cooking spray.
- Season both sides of chicken with salt and pepper. Transfer chicken to prepared pan; sprinkle with thyme and lemon herb seasoning.
- Bake until chicken is cooked through, about 30 minutes.
Nutrition Facts : Calories 196.2, Fat 10.5, SaturatedFat 3, Cholesterol 72.6, Sodium 362.3, Carbohydrate 0.2, Fiber 0.1, Protein 23.7
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GERMAN PANCAKE WITH FRESH BERRIES | RECIPES | WW USA
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Cuisine GermanCategory Brunch,BreakfastServings 4Total Time 37 mins
- Whisk together the eggs, flour, granulated sugar, and salt in a medium bowl until smooth; gradually whisk in the milk.
- Melt the butter in a 10-inch ovenproof skillet over medium-high heat; swirl to coat the pan. Pour the batter into the skillet and cook without stirring 1 minute. Place in the oven and bake until puffed and golden, about 15 minutes.
- Dust with the confectioners’ sugar. Cut into wedges and serve at once with the berries. The pancake should be served immediately after being taken out of the oven or it will sink like a soufflé. Yields 1⁄4 of pancake and 1⁄2 cup berries per serving.
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