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 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 (PUFF PANCAKE)
I LOVE this recipe. My Grandma had always made it for me and when I make it for family and friends they love it too! It's quick and easy and uses everything you already have at home.
Provided by Krystles Recipes
Categories Breakfast
Time 20m
Yield 1 9" Pie Pan, 1-2 serving(s)
Number Of Ingredients 4
Steps:
- Preheat your oven to 425 degrees. Melt butter in preheating oven in a 9" pie pan. Beat together the rest of the ingredients. Batter can be slightly lumpy. Pour over the melted butter in the pie pan. Bake for 15 minutes or until puffed up and golden! Sprinkle with powdered sugar and lemon juice (optional).
LINDY'S GLUTEN-FREE DUTCH BABY (GERMAN PANCAKE OR PUFF PANCAKE)
This is the same basic recipe as my Dutch Baby (German Pancake) recipe (#138877) except my talented niece, Lindy was able to find just the right gluten-free flour combo to make this an excellent recipe for those who are gluten intolerant. I often will add 1 to 2 cups of fruit to the top of the batter (blueberries, sliced peaches or sliced apples) just before baking and serve it with maple syrup, powdered sugar and a little lemon juice.
Provided by Likkel
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees.
- Beat eggs until well aerated. Add milk and beat again. Add salt and flours and beat on low, just until blended (I usually use a blender).
- Meanwhile, put butter into a 9 x 13 baking dish, or divide it into two round cake pans, or two large cast iron skillets and place in the preheated oven to melt the butter and heat the pan(s). Tip pans to spread butter evenly.
- Pour batter into the warm pan(s), top with fruit, if you want to add some and place in the oven. Bake for 15 minutes.
Nutrition Facts : Calories 299.2, Fat 15.9, SaturatedFat 7.5, Cholesterol 302.8, Sodium 333, Carbohydrate 25, Fiber 3.2, Sugar 0.4, Protein 15.4
SEASON'S GERMAN PANCAKE
We eat these several times a month and serve with all sorts of toppings; powdered sugar and lemon, fruit, different compotes and even just jam.
Provided by Hill Family
Categories Breakfast
Time 25m
Yield 1-2 serving(s)
Number Of Ingredients 10
Steps:
- Whip eggs in blender, you want them to be frothy.
- Add milk, nutmeg, cinnamon, sugar, salt, oil, vanilla and flour. Mix just until beaten.
- Place butter in 8x8 inch baking dish or skillet.
- Place in a 400 degree oven until butter just melts. Swish butter around so that it coats the bottom and sides of pan.
- Pour batter in hot pan and bake for 15 min at 400 degrees.
- Turn down oven to 350 degrees and bake for another 6-8 minutes.
Nutrition Facts : Calories 777.1, Fat 38.1, SaturatedFat 18.7, Cholesterol 435.5, Sodium 1000.7, Carbohydrate 81.7, Fiber 2.1, Sugar 26.3, Protein 24.2
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