German Oven Pancake Food

GERMAN OVEN PANCAKES

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.

GERMAN OVEN PANCAKE

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.

GERMAN OVEN PANCAKE

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.

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 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 PEAR PANCAKE

Steps:

• Toss pear slices with 1/4 cup white sugar, lemon juice, and lemon zest to coat.
• Arrange butter in a 12-inch cast-iron skillet and place on the center rack of the oven. Heat oven to 400 degrees F (200 degrees C). Remove skillet from oven once the butter has just melted, 3 to 5 minutes.
• Beat eggs in a large bowl until frothy; add milk, 1/4 cup white sugar, vanilla extract, and salt and mix until just combined. Sift flour into egg mixture and stir until batter is just mixed.
• Stir pear slices into the melted butter and spread into a single layer. Pour batter over pears.
• Bake in the preheated oven until pancake is set in the middle, the sides have risen, and the bottom is browned, 28 to 30 minutes. Top pancake with confectioners' sugar.

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.

GERMAN PANCAKE

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 LEMON OVEN PANCAKE

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.

GERMAN PANCAKE (AKA DUTCH BABY) RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (205°C).
• Combine the eggs, granulated sugar, salt, milk, vanilla, flour and melted butter in a blender or food processor and blend until smooth.
• Preheat an oven-safe skillet over medium-high heat for 3-4 minutes. Melt the butter in the skillet. Pour the batter into the heated skillet and then immediately, and carefully, move the skillet to the oven and bake for 25-30 minutes. The pancake is done when it is a rich amber color and the sides have risen considerably. Carefully remove the pancake from the skillet and let cool slightly on a wire rack.
• Serve warm with powdered sugar and sliced strawberries.
• Enjoy!