GERMAN PANCAKE SOUP
This is my MIL's recipe that she has made for years. My whole family loves it. DH even loves putting jam and a sprinkle of sugar on the pancakes. He rolls them up and will eat them for breakfast. They are like a crepe. Some people like to just put the broth over the cut pancakes others like it with the veggies.
Provided by teresas
Categories Clear Soup
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Prepare pancakes while soup is simmering.
- To prepare soup put all ingredients except beef bouillon cubes into a 3 quart pot.
- Pour enough water to cover about 1 inch from top.
- Bring to a boil.
- Lower heat to a simmer and simmer for 45 minutes.
- Put in the beef bouillon cubes and salt and pepper to taste.
- Cook 5 minutes longer.
- Remove bay leaf and soup bone.
- To prepare pancakes put all ingredients into a medium bowl and stir well.
- Let stand for 15 minutes.
- Heat a small amount of oil in a large skillet.
- Cook pancakes flipping when top dries out.
- Remove from skillet onto paper towels.
- Roll up pancakes and let cool.
- Cut pancakes into thin slices.
- Put pancakes in bottom of soup bowl and top with soup.
Nutrition Facts : Calories 125.3, Fat 4.4, SaturatedFat 1.8, Cholesterol 111.6, Sodium 454.8, Carbohydrate 15, Fiber 1.5, Sugar 2.4, Protein 6.6
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.
BARBARELLA'S GERMAN PANCAKES
This great pancake, similar to a blintz, is simple, easy to make, and delicious.
Provided by Deborah
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Place the eggs, sugar, flour and milk into the container of a blender. Process until smooth on low speed.
- Heat a large skillet or griddle over medium heat. Pour batter about 1/4 cup at a time (or more for larger pancakes). Tilt pan to achieve a round shape. Heat until golden, then flip and brown on the other side. Serve immediately with syrup, or fresh berries and whipped cream.
Nutrition Facts : Calories 104.1 calories, Carbohydrate 13.1 g, Cholesterol 96.7 mg, Fat 3.4 g, Fiber 0.2 g, Protein 5.3 g, SaturatedFat 1.4 g, Sodium 53.9 mg, Sugar 8.6 g
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 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 PANCAKE SHREDS (FOR CLEAR SOUPS)
This is my final recipe from *Modern German Food* by Roz Denny. Roz says "Soup can be an elegant, light starter to warm you & whet your appetite. Germans are great soup makers & have a wonderful variety of accompaniments including pancake shreds." With all due respect to Roz, I had to amend her recipe slightly to make this work for me but ... as shown here, these pancakes are a fun, very easy & make-ahead way to dress up a clear soup w/just a bit of meat (or veggies + potatoes as you like). Pls see my notes at the end of the prep & *Enjoy* !
Provided by twissis
Categories German
Time 13m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Whiz all ingredients to a smooth batter using a food proc or blender (I used my immersion blender).
- Spray a crepe pan or like size non-stick fry pan w/PAM. Heat the pan till you feel a good heat rising when holding the palm of your hand over the pan.
- Pour a sml ladle of batter in the center of the pan & work quickly to swirl it around the pan so it fills the base. Cook till the liquid disappears & the edges of the pancake begin to pull away from the pan surface.
- Flip the pancake to cook the other side for just a few seconds. Shake pancake out of the pan onto a plate, set pan aside (off heat), tightly roll the pancake & set aside.
- Return pan to heat & repeat process w/rest of batter. Allow pancakes to cool & cut them into 1/2-in threads. Set aside till ready to add to your soup (Batter should net 4 pancakes & the threads will be like a dense noodle or dumpling in texture).
- TO SERVE: Ladle hot soup into 4 bowls & put an equal amt of threads in ea bowl. Sprinkle w/parsley & serve immediately.
- NOTE RE SOUP: I used homemade chicken stock w/fat removed & sml bits of chicken left in the stock. I added 2 sliced celery ribs, 2 sml potatoes cut bite-sized & *Bjuga* (Icelandic sausage) to try to replicate the German influence. :-).
Nutrition Facts : Calories 113.9, Fat 2.8, SaturatedFat 1.3, Cholesterol 58.2, Sodium 327.3, Carbohydrate 16.8, Fiber 0.5, Sugar 0.1, Protein 4.8
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