AUTHENTIC GERMAN PANCAKES
Real German pancakes take only a few minutes in a non-stick pan or on a griddle. These pancakes are thin and egg-y. I find it helps to use two spatulas to help turn the pancake to prevent breakage.
Provided by Good Dinner Mom
Categories Breakfast
Time 10m
Number Of Ingredients 6
Steps:
- Set aside a 12-inch non-stick skillet or electric griddle.
- In a medium bowl, crack 4 eggs and combine well with a fork. Add the sugar and stir again.
- Add the flour and stir just lightly until streaks of flour still visible. Slowly add the milk and buttermilk, stirring to help prevent clumps. If clumps won't go away, don't worry, this is fine.
- Heat the pan or griddle to medium heat (or 350F degrees for electric). Make sure it's plenty hot before pouring the batter.
- Melt enough butter to prevent sticking and to add flavor. Slowly pour batter onto pan until it reaches the size you want.
- The egg-y batter will cook up and bubble quickly along the edges, continue cooking until just the middle is shiny, then carefully flip the pancake over. I use two spatulas to do this if the pancake is large. Alternately, you could just cook the pancake on the first side and when the middle of the pancake is no longer shiny, it's done and you can flip it onto your plate. I like both sides browned a bit so I flip them. If you flip, just cook an additional 30 seconds until the second side starts to brown lightly.
- Serve either flat, rolled, or folded into fours. If you're wanting to serve rolled German pancakes (as crepes), keep the batter quite thin in the pan, tilting the pan to spread batter out from center.
- These pancakes are tasty with just real syrup poured over them, or with fruit of choice and powdered sugar.
Nutrition Facts : ServingSize 1 g, Calories 105 kcal, Carbohydrate 13 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, TransFat 0.01 g, Cholesterol 71 mg, Sodium 60 mg, Fiber 0.3 g, Sugar 4 g, UnsaturatedFat 1.5 g
GERMAN PANCAKE
Piping hot and puffy from the oven, this golden pancake made a pretty presentation for a skier's theme breakfast I hosted. Served with homemade buttermilk syrup, it's an eye-opening treat. Make several German pancakes if you're feeding a crowd, and keep in mind that my easy syrup tastes great on waffles and French toast, too. -Renae Moncur, Burley, Idaho
Provided by Taste of Home
Time 30m
Yield 8 servings (2 cups syrup).
Number Of Ingredients 14
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.
Nutrition Facts : Calories 428 calories, Fat 19g fat (11g saturated fat), Cholesterol 203mg cholesterol, Sodium 543mg sodium, Carbohydrate 56g carbohydrate (42g sugars, Fiber 0 fiber), Protein 8g protein.
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
DEELISH GERMAN PANCAKES
This was my favorite breakfast when I was young...wait... it still is! These are wonderful and very easy, you can fill and top with anything. We enjoy them with my recipe#402380 or syrup! Deelish!
Provided by Amber C.
Categories Breakfast
Time 15m
Yield 2-3 pancakes a person, 3-4 serving(s)
Number Of Ingredients 10
Steps:
- In a mixing bowl add sifted flour, powdered sugar and salt; slightly mix.
- With electric mixer beat in milk and eggs until it is no longer lumpy; batter will be thin, do NOT over mix
- Pour about 1/4 c batter into a greased pan and move pan in a circular motion to get batter to spread and form a large circle.
- Cook on med-low heat until bubbles start forming on top and edges start lifting from pan.
- Flip and cook about one more minute or until done, turn heat down if they cook too fast or start forming a crispy layer on bottom.
- Add syrup or filling/topping of choice and roll from one end to the other, top with more syrup or topping of your choice.
- Sprinkle lightly with powdered sugar and serve!
Nutrition Facts : Calories 291.6, Fat 6.7, SaturatedFat 3, Cholesterol 152.4, Sodium 475, Carbohydrate 45.8, Fiber 1.1, Sugar 10.2, Protein 11.2
DUTCH PANCAKES
My family moved here from Holland just before I was born. These pancakes, a little thicker and eggier than a crepe, are eaten in our family for breakfast or for dinner. Serve rolled and topped with real maple syrup, fried apples, jam, or sugar. Leftovers are good eaten cold.
Provided by Cathy Wiechert
Time 1h35m
Yield 8
Number Of Ingredients 6
Steps:
- Beat eggs with a wire whisk in a large bowl. Add 1 3/4 cups flour and whisk until mixture is smooth. Whisk in 1 1/4 cups milk, sugar, and oil. Batter should be the consistency of buttermilk; add additional flour or milk if needed. Let batter stand at room temperature for 30 minutes.
- Heat a small, heavy skillet over medium heat. Add 1 teaspoon butter and melt. Add 1/4 cup pancake batter and tilt pan to coat the bottom. Cook until pancake is nearly dry on top, about 2 minutes. Flip and cook on the other side until browned, about 2 minutes. Pancake may curl slightly and that is normal, but if it curls too much add more milk to remaining batter. Stack pancake on a plate and repeat to make remaining pancakes, adding remaining butter as needed.
Nutrition Facts : Calories 206 calories, Carbohydrate 24.5 g, Cholesterol 146.4 mg, Fat 7.9 g, Fiber 0.7 g, Protein 8.8 g, SaturatedFat 2.9 g, Sodium 68.9 mg, Sugar 3.7 g
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