GERMAN PANCAKE
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 29
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 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
GERMAN OVEN PANCAKES
Watching this skillet-baked pancake magically puff up in the oven is almost as much fun as eating it.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. If you have a convection oven, set it at 425°F (the pancakes rise even higher on the convection setting).
- In a large bowl, lightly beat the eggs with a whisk or fork. Stir in the milk, melted butter, salt and sugar. Add the flour to the egg mixture, a big spoonful at a time as you continue to whisk. Be careful not to over-mix, to keep the pancake light and fluffy.
- Lightly spray a 9"-11" oven-safe skillet with cooking spray.
- Pour the batter into a heated skillet (this will yield a more golden brown, puffier pancake). Bake 12-18 minutes, just until the edges are golden. Check your pancake at the 12 minute mark. Top with the fresh fruit and whipped cream just before serving.
Nutrition Facts : Calories 190, Carbohydrate 17 g, Cholesterol 175 mg, Fat 1 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 5 g, TransFat 0 g
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
GERMAN LEMON OVEN PANCAKE
After I saw this recipe demonstrated on tv called "Zacherl einfach kochen!"while living in Germany, I had to give it a try. It was so yummy. On the show, they served the dish by chopping up the finished pancake and sauteeing in a skillet (turning it into Schmarrn, a popular German chopped pancake). However, we preferred this recipe straight out of the baking dish. This recipe calls for Huettenkaese, which is German for Cottage cheese.
Provided by HeatherFeather
Categories Breakfast
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Beat egg yolks with the flour, a pinch of salt, the sugar, and milk.
- In another bowl, beat the egg whites until stiff peaks form, set aside.
- Add lemon zest (amount will depend son how lemony you want these -- at least the zest of 1) and melted butter to the flour mixture.
- Stir in the raisins and cottage cheese.
- Gently fold in the egg whites.
- Pour into a greased ovenproof skillet and bake in a preheated 180 Celsius oven for about 10-12 minutes.
- Serve this dusted with powdered sugar or some syrup.
Nutrition Facts : Calories 334.9, Fat 12.4, SaturatedFat 6.1, Cholesterol 232.3, Sodium 223.1, Carbohydrate 40.4, Fiber 0.7, Sugar 17.2, Protein 15
GERMAN SKILLET-BAKED PANCAKES
Steps:
- Preheat the oven to 425°F.
- In a large blender, combine the eggs, flour, and half-and-half. Blend on medium speed until the batter is fairly thick and smooth, scraping down the sides of the blender container several times.
- Place 4 tablespoons of the softened butter in each of two 10-inch or 11-inch cast-iron skillets. Place each skillet over low heat and melt the butter.
- Pour the batter over the melted butter in the skillets, making sure the batter is evenly distributed.
- Carefully slide the skillets into the oven. Bake the pancakes for 25 minutes, or until puffed and golden.
- Transfer the pancakes from the skillets to large plates or shallow bowls with a large spatula. Immediately pour 2 tablespoons of melted butter over each pancake. Sprinkle with confectioners' sugar and place wedges of lemon for squeezing on top of the sugared pancakes. Serve immediately.
GERMAN PANCAKE
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
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 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 OVEN PANCAKE
Cooking with children requires patience and a deep tolerance for mess. It rewards magic tricks - true transformation of ingredients into something delicious. This recipe delivers, and how, with a pancake that puffs up beautifully as it cooks. You can top as suggested with warm applesauce, jam or maple syrup, or try fresh fruit and whipped cream instead. It's a child-friendly recipe that will last for decades.
Provided by Trish Hall
Categories quick, project, appetizer
Time 25m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees.
- Beat eggs with wire whisk until foamy. Add milk and beat again until well blended. Add flour and salt, and whisk until smooth.
- Put the butter into a deep glass pie pan or a 10-inch cast-iron skillet, and put it in the oven for about 5 minutes, or until it melts.
- Remove the dish from the oven and pour in the batter. Return it to the oven and bake for 15 minutes, or until the pancake is puffy.
- Serve immediately with warm applesauce, jam or maple syrup.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 117 milligrams, Sugar 2 grams, TransFat 0 grams
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4.8/5 (5)Total Time 14 minsCategory BreakfastCalories 120 per serving
- Place a rack in the center of your oven. Set a 9x13-inch baking dish on the rack, then preheat the oven (with the dish in it) to 425 degrees F.
- In a stand mixer fitted with the whisk attachment or a medium mixing bowl with a hand mixer (or by hand with some elbow grease), briskly combine the eggs, milk, vanilla, and lemon zest. Add the all purpose flour, whole wheat pastry flour, sugar, and salt. Continue whisking until the batter is very smooth and no lumps remain. If you need to do so, melt the butter and have it on hand. Keep a pastry brush or similar on hand as well.
- When the oven has preheated, remove the baking pan from the oven and immediately pour in the melted butter. Be careful, as the butter will splatter and sizzle when it hits the hot pan. With a pastry brush, quickly spread the butter up the sides of the pan, then pour in the batter. Sprinkle the top with 1/2 cup blueberries.
- Bake the pancake for 20-25 minutes, very puffy, deep golden brown on the top edges, and the center has set. Check the pancake at the 15-minute mark. If it has already begun to turn very brown on top, place a sheet of aluminum foil loosely over the the top to shield it, then continue baking as directed. Dust with powdered sugar. Slice and serve warm with desired toppings.
GERMAN OVEN PANCAKES - GIRL. INSPIRED.
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