GERMAN PANCAKES
Have you tried a German Pancake? They are basically the world's easiest to make giant popovers. Serve with Orange Sauce for the ultimate weekend brunch.
Provided by Mary Younkin
Categories Main Course
Time 20m
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F. Whisk together milk, flour, and salt until smooth. Add the eggs and beat well.
- Melt the butter in a pie plate in the hot oven. When it is bubbling hot, using hot pads, tilt to cover the bottom and sides of the pie plate. Quickly pour in the egg mixture and sprinkle with cinnamon.
- Bake for 15 minutes. The sides of the pancake will rise high over the rim of the pie plate. Remove from the oven and serve immediately. Sprinkle with powdered sugar and/or serve with Orange Sauce.
Nutrition Facts : Calories 296 kcal, Carbohydrate 18 g, Protein 12 g, Fat 19 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 281 mg, Sodium 490 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 8 g, ServingSize 1 serving
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.
GRANDMA'S BUTTERMILK PANCAKES
"I always knew my grandmother's buttermilk pancakes were special," says Christopher Hirsheimer. "I loved them, and I loved to help her in the kitchen. My first job was to separate the eggs for her. Then I'd whip up the whites into thick, billowy mounds. Finally, she would start heating the griddle and would test it by flicking water on it, and when little beads danced across the hot metal, it was time to begin. Standing at her post at the stove, she flipped batch after batch until our big hungry family was fed."
Provided by Canal House
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Lightly grease a cast-iron pan or griddle with vegetable oil, wiping off excess with a paper towel. In a medium mixing bowl, whisk the egg yolks into the buttermilk, then whisk in the butter. In another bowl, sift together the flour, sugar, baking powder, baking soda, and salt, then sift these dry ingredients into the buttermilk mixture. Lightly whisk together until the batter is just mixed (a few lumps won't hurt). In a clean mixing bowl, beat the egg whites with a whisk until soft peaks form. Use a rubber spatula to fold them into the batter. Don't overwork the batter; keep it light and fluffy.
- Heat the griddle over medium-high heat until hot. (To test, flick a bit of water onto the pan; it'll bead up and dance if it's hot enough.) Pour about 1/4 cup of batter onto the griddle. Cook until little holes appear on the surface and the cooked side of the pancake is golden brown (lift the edge to check), about 1 minute on each side. Don't worry if the first one or two don't turn out well-that's normal. Continue making pancakes, regreasing the pan as needed. Stack pancakes on a plate, slather generously with butter, and pour on a few good glugs of real maple syrup. Makes 4 batches of 3 pancakes (4" in diameter).
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
GRANDMA'S GERMAN PANCAKES
Make and share this Grandma's German Pancakes recipe from Food.com.
Provided by ReluctantCook
Categories Breakfast
Time 6m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix dry ingredients together.
- Slowly pour and mix the milk into the dry ingredients. It will be like heavy cream.
- Beat the eggs and add to the mixture.
- Heat a heavy pan on medium high. Spray with oil. Ladle in 1/3 cup of crepe mix into pan and swirl to coat entire bottom of pan. Let heat about 30 seconds. Turn down heat (or remove). Use a flexible metal spatula to lift edges and then the whole pancake. Flip it over and cook until lightly browned, about a minute.
- Turn out onto a plate. (*The first pancake is often a mess but after that they come out better).
- Spread about 1 tablespoon of a tart jam or jelly on the pancake. Shake powdered sugar over all. Roll up and add another shake of powdered sugar. Enjoy.
Nutrition Facts : Calories 281.1, Fat 9.1, SaturatedFat 4.3, Cholesterol 177.8, Sodium 265.7, Carbohydrate 36.8, Fiber 0.8, Sugar 6.7, Protein 12.4
GRANDMA'S SOUL FOOD PANCAKES (WITH PLANTAINS)
My grandmother is from Mississippi. I call these her 'soul food' pancakes because she grew up at a time when people who had very little made simple meals taste super delicious. Every Sunday before church, she made these pancakes to get us out of bed. They have a crepe like texture but are still pancakes and are delicious.
Provided by Andrrreag
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon butter in a skillet over medium-low heat; saute plantains until golden brown, about 5 minutes per side. Transfer plantains to a paper towel-lined plate using a slotted spoon.
- Beat egg in a large bowl until fluffy. Stir milk and margarine into egg; add flour, sugar, baking powder, vanilla extract, and salt. Stir mixture until batter is smooth. Fold plantains into batter.
- Melt 1 teaspoon butter in a heavy griddle or frying pan over medium heat. Griddle is ready with a drop of water breaks into several smaller balls that dance around griddle. Pour batter, about 1/4 cup per pancake, into hot griddle. Cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip pancakes and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 214.7 calories, Carbohydrate 32.2 g, Cholesterol 37.5 mg, Fat 7.9 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 3.4 g, Sodium 356.4 mg, Sugar 12.4 g
GRANDAD'S PANCAKES
This secret family pancake recipe was passed down from my grandfather. He fed a family of 7 (including 4 growing boys!) on these pancakes, and refused to give anyone the recipe until he finally relinquished it to my mother (his daughter-in-law) before he passed away. It is a long-standing family favorite!
Provided by Erin MacInnis
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Combine flour, sugar, baking powder, and salt in a bowl; make a 'well' in the center of the flour mixture. Pour milk, eggs, and 1 tablespoon oil into the well. Mix until well moistened.
- Place a griddle over medium-high heat; sprinkle a few drops of water onto the griddle. If the droplets bounce, the griddle is ready; add 2 teaspoons oil.
- Spoon batter onto the griddle; cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip and cook until browned on the other side, 3 to 5 more minutes. Repeat with remaining batter.
Nutrition Facts : Calories 262.5 calories, Carbohydrate 40.3 g, Cholesterol 51.4 mg, Fat 8.4 g, Fiber 0.9 g, Protein 6.8 g, SaturatedFat 2.1 g, Sodium 554.2 mg, Sugar 15.5 g
GRANDMA'S BUTTERMILK PANCAKES
These are the best buttermilk pancakes. This recipe is handed down from my grandmother.
Provided by Daniel Roberts
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 20
Number Of Ingredients 7
Steps:
- Preheat a griddle to 400 degrees F (200 degrees C) according to manufacturer's instructions.
- Combine flour, sugar, salt, and baking soda in a mixing bowl; mix thoroughly. Add 3 cups buttermilk, vegetable oil, and eggs; mix thoroughly by hand with a spoon. Add more buttermilk to adjust consistency if needed. Batter should be slightly lumpy but not too thick; pancakes will be flat if batter is overmixed.
- Working in batches, spoon batter onto the hot griddle. Cook until the bubbles that form on the top surface begin to pop, 3 to 4 minutes. Flip and cook until the other side is golden brown, about 2 minutes more.
Nutrition Facts : Calories 140.7 calories, Carbohydrate 16.7 g, Cholesterol 20.1 mg, Fat 6.5 g, Fiber 0.5 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 225.2 mg, Sugar 2.5 g
GRANDMA'S GERMAN PANCAKE
Oh, boy we loved this when we were kids..come to think of it I still love it. It's just somehow when my Gramdmother made it, it tasted better.
Provided by Bonnie Beck
Categories Pancakes
Time 10m
Number Of Ingredients 9
Steps:
- 1. Mix flour, salt, sugar, with cream to form a smooth paste.
- 2. Beat eggs slightly and then beat into flour mixture until smooth.
- 3. Pour some butter in a large cast iron skillet. Pour batter in frying pan and cook until nice and brown. Put into oven at 400* until it bakes through.
- 4. When done pour melted butter, lemon juice and powdered sugar on top and roll. Serve sliced.
GRAMMA MOMO'S WW PANCAKES
This is my version of a great recipe that I found in my Mom's recipe book. It actually came from my grandmother Momo around WW2. My only real change was substituting applesauce for the oil. Feel free to try either way.
Provided by IAgardener55
Categories Breakfast and Brunch Pancake Recipes
Time 40m
Yield 24
Number Of Ingredients 10
Steps:
- Whisk whole wheat flour, baking powder, baking soda, and salt in a bowl. Mix in brown sugar, breaking it up into pea-sized pieces. Beat eggs in a separate bowl and stir milk, applesauce, and vanilla extract into eggs. Make a well in the dry ingredients and pour in the milk mixture; stir until just combined. If batter is too thick, add more milk.
- Grease a skillet or griddle with vegetable oil and place over medium-high heat. Scoop 2 tablespoons of batter onto the hot skillet and cook pancake until browned on the bottom and bubbles appear in the top, 2 to 3 minutes. Flip the pancake and cook until browned, 2 or 3 more minutes. Repeat with remaining batter.
Nutrition Facts : Calories 62 calories, Carbohydrate 11.5 g, Cholesterol 16.3 mg, Fat 1 g, Fiber 1.3 g, Protein 2.2 g, SaturatedFat 0.3 g, Sodium 142.9 mg, Sugar 4.1 g
GRANDMA'S BASIC PANCAKES
Make and share this Grandma's Basic Pancakes recipe from Food.com.
Provided by FabulousMissV
Categories Breakfast
Time 30m
Yield 10 pancakes, 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Combine dry ingredients together. Beat egg into milk and add to dry ingredients. Melt then cool the butter so you are not adding to your pancake mixture hot! Finish batter by stirring in vanilla.
- Cook on a HOT griddle (around 400 degrees).
- Enjoy!
More about "grandmas german pancakes food"
GERMAN PANCAKES RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
5/5 (636)Calories 300 per servingCategory Breakfast
- As oven preheats, put the butter in an un-greased 9x13-in. baking dish and place in oven, just until melted.
- Place the eggs, milk, flour, salt and vanilla in a blender; cover and process until smooth. Pour batter into baking dish, over melted butter.
THE TASTY, CONTROVERSIAL GERMAN APPLE PANCAKE RECIPE …
From quick-german-recipes.com
GERMAN PANCAKES RECIPE - CREME DE LA CRUMB
From lecremedelacrumb.com
THE BEST EVER GERMAN OVEN PANCAKE RECIPE | THE RECIPE …
From therecipecritic.com
GREAT GRANDMOTHER'S POTATO PANCAKES - THE SEASONED MOM
From theseasonedmom.com
GERMAN PANCAKES RECIPE (OVEN-BAKED) | KITCHN
From thekitchn.com
OMAS PFANNKUCHEN – GRANDMA’S GERMAN PANCAKES
From cookandlearngerman.com
EASY GERMAN POTATO PANCAKES • ALL THAT'S JAS
From all-thats-jas.com
GRANDMA'S GERMAN PANCAKES - FOODTIPE
From foodtipe.com
9 PANCAKE RECIPES FROM GRANDMAS AND GRANDMAS
From allrecipes.com
FLUFFY PANCAKES (QUICK AND EASY!) | THE RECIPE CRITIC
From therecipecritic.com
GRANDMA'S GERMAN PANCAKES (KITCHENPC)
From kitchenpc.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love