Best German Pancakes Recipes

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GERMAN POTATO PANCAKES



German Potato Pancakes image

These are a nice change from regular pancakes. They make a great dinner meal when served with bratwurst sausage. I spread mine with cranberry sauce and top with maple syrup.

Provided by SWIZZLESTICKS

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 45m

Yield 6

Number Of Ingredients 8

2 eggs
2 tablespoons all-purpose flour
¼ teaspoon baking powder
½ teaspoon salt
¼ teaspoon pepper
6 medium potatoes, peeled and shredded
½ cup finely chopped onion
¼ cup vegetable oil

Steps:

  • In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
  • Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.

Nutrition Facts : Calories 283.3 calories, Carbohydrate 40.7 g, Cholesterol 62 mg, Fat 11 g, Fiber 5 g, Protein 6.8 g, SaturatedFat 2 g, Sodium 245.5 mg, Sugar 2.4 g

GERMAN OVEN PANCAKES



German Oven Pancakes image

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

1/2 cup Gold Medal™ all-purpose flour, sifted
3 eggs
1/2 cup milk
2 tablespoons melted butter
1 tablespoon sugar
1/4 teaspoon of salt
fresh fruit of your choice, cut into bite-sized pieces
whipped cream

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 PUFF PANCAKES



German Puff Pancakes image

Puffy oven-baked buttery pancake. It's SO easy! You may never make traditional pancakes again. Pour your favorite syrup over it, or just dust powdered sugar on top. There's not much need to add more butter because it's already baked onto the top and forms a delicious salty and buttery crust.

Provided by Kristi Francis

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Baked Pancake Recipes

Time 30m

Yield 6

Number Of Ingredients 7

6 eggs
1 cup all-purpose flour
1 cup milk
¼ teaspoon salt
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
2 tablespoons salted butter

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Whisk the eggs, flour, milk, salt, vanilla extract, and cinnamon in a bowl; set aside.
  • Put the butter in a 9x11-inch baking dish. Melt the butter in the preheated oven, making sure it doesn't burn, about 5 minutes. Pour the batter into the baking dish with the melted butter.
  • Return to the oven and bake until the pancake is puffed and no longer moist in the center, 20 to 25 minutes.

Nutrition Facts : Calories 203.1 calories, Carbohydrate 18.4 g, Cholesterol 199.4 mg, Fat 9.8 g, Fiber 0.7 g, Protein 9.8 g, SaturatedFat 4.5 g, Sodium 211.3 mg, Sugar 2.4 g

MINI GERMAN PANCAKES WITH APPLE-CALVADOS CARAMEL SAUCE



Mini German Pancakes with Apple-Calvados Caramel Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 45m

Yield 18 to 24 pancakes (depending on size of the tin)

Number Of Ingredients 18

1 cup milk
1 heaping tablespoon granulated sugar
1 teaspoon vanilla extract
1 teaspoon finely grated orange zest
6 eggs
1 cup all-purpose flour
4 tablespoons butter, melted and cooled
1/2 teaspoon salt
Nonstick cooking spray
Apple-Calvados Caramel Sauce, recipe follows
1/4 cup powdered sugar mixed with 1 heaping teaspoon ground cinnamon
4 tablespoons unsalted butter
1 Gala apple, peeled, cored and diced
1 Granny Smith apple, peeled, cored and diced
1 cup packed light brown muscovado sugar
1/4 cup calvados
1/4 cup heavy cream
3 fresh mint leaves, torn, for garnish

Steps:

  • Preheat the oven to 400 degrees F. Combine the milk, sugar, vanilla, zest and eggs in a blender and blend until smooth. Add the flour, butter and salt and blend until completely smooth, about 1 minute. Spray muffin tins well with nonstick cooking spray and pour 1/4 cup batter into each tin, filling about three-quarters full. Bake until puffy and golden on top, about 15 minutes. Remove and let sit on a baking rack for a few minutes. Remove the individual pancakes to a platter. The pancakes will sink slightly in the center. Fill with some of the Apple-Calvados Caramel Sauce and dust with cinnamon powdered sugar.
  • Melt the butter in a large skillet over medium-high heat. Add the apples and cook, stirring until soft, about 8 minutes. Whisk in the sugar and cook until the sugar melts and thickens slightly. Remove the skillet from the heat, add the calvados, then return to the stove and cook until reduced. Add the heavy cream and cook until warmed through. Finish with the mint.

POTATO PANCAKES - GERMAN STYLE



Potato Pancakes - German Style image

Make and share this Potato Pancakes - German Style recipe from Food.com.

Provided by tranch

Categories     Breakfast

Yield 6 serving(s)

Number Of Ingredients 7

3 lbs potatoes, peeled
1 large onion, quartered
3 eggs, beaten
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon parsley

Steps:

  • Keep potatoes covered with cold water until ready to grate in the food processor.
  • Fit the medium shredding blade into food processor and shred potatoes and onion.
  • Dry potatoes and onion between sheets of paper towel.
  • In a large bowl combine potato mixture with eggs, flour, baking powder, parsley and salt. In a large skillet heat 1/8 inch vegetable oil until hot. Pour in 1/3 cup potato mixture, flattening with the back of a wooden spoon, and fry until crisp and golden brown on both sides, about 3 minutes per s ide. Drain on paper towel and keep warm in a 100 degree oven.
  • Serve with applesauce. - - - - - - - - - - - - - - - - - -

Nutrition Facts : Calories 259.1, Fat 2.7, SaturatedFat 0.9, Cholesterol 93, Sodium 498.8, Carbohydrate 50.4, Fiber 5.7, Sugar 3, Protein 9.1

GERMAN PANCAKES (FROM THE MENNONITE TREASURY OF RECIPES)



German Pancakes (From the Mennonite Treasury of Recipes) image

These are very thin pancakes and they are a real favourite of my kids! I usually have to make a double recipe to make sure my husband and I will get some too! My kids love these and in Mennonite tradition these are eaten as a supper! Funny eh?

Provided by Pamela

Categories     Breakfast

Time 25m

Yield 8 thin pancakes

Number Of Ingredients 4

1 1/2 cups flour
1/2 teaspoon salt
3 eggs
1 3/4 cups milk

Steps:

  • Mix all together with a mixer or by hand until free of lumps.
  • Spray frying pan with "Pam" and heat over high heat until hot.
  • Reduce heat and pour approx 1/3 cup of batter in center and tilt to cover entire bottom of pan.
  • When small bubbles form and bottom begins to brown, flip and cook other side.
  • We like to eat these sprinkled with sugar and rolled up.

BARBARELLA'S GERMAN PANCAKES



Barbarella's German Pancakes image

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

2 eggs
2 tablespoons white sugar
3 tablespoons all-purpose flour
¾ cup milk

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 MINI APPLE PANCAKES



German Mini Apple Pancakes image

These are made in large (texas) size muffin tins. Can also be made as one large one in a baking tin.

Provided by Jen T

Categories     Breakfast

Time 25m

Yield 6 pancakes

Number Of Ingredients 12

2 apples (peeled & cut into pieces)
1/4 cup brown sugar
1/2 teaspoon cinnamon
1 tablespoon lemon juice
2/3 cup flour
5 tablespoons sugar
3/4 cup milk
3 eggs
1 pinch salt
2 tablespoons butter
icing sugar, for dusting
whipped cream, for serving

Steps:

  • Heat oven to 450'F.
  • Grease the insides of 6 large muffin tins with a little butter & sprinkle in a little sugar and tip to coat.
  • Toss the apple pieces with the cinnamon, brown sugar and lemon juice.
  • Over a medium heat melt a little butter and add the apple pieces.
  • Cook gently for 10-12 minutes until lightly caramelised.
  • Leave to cool for about 5 minutes.
  • Divide evenly into the 6 muffin pans.
  • Melt the 2Tbsp of butter and add with the flour, sugar, milk, eggs & pinch salt to a food processor and mix together for 3 minutes.
  • Pour batter evenly over the apples and bake for 15 minutes. (if making as one large, cook for 20minutes).
  • Tip out from tins so that apples are on top.
  • Dust with a little icing sugar.
  • Serve with whipped cream.

GERMAN POTATO PANCAKES - KARTOFFELPUFFER



German Potato Pancakes - Kartoffelpuffer image

Posting for ZWT 6 for Germany. Recipe states: German potato pancakes are a real treat and something Germans miss when they move away. Eating freshly made potato pancakes with applesauce in the out-of-doors at a weekly market or carnival is a wonderful way to do indulge. Now, you can also make them at home with this simple recipe for potato pancakes.

Provided by diner524

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb potato (about 2 medium or 3 small Russets or other starchy potato)
1/2 onion
3/4-1 teaspoon salt (start with a lower amount, you can add salt at the table)
ground pepper
freshly ground nutmeg (optional and to taste)
1 egg
oil (for frying)

Steps:

  • Peel and grate potatoes (or use frozen or refrigerated hashbrowns). Place the grated potatoes in a clean dishcloth or cheesecloth and squeeze the liquid out of them into a bowl. Let the liquid stand a few minutes, then drain the liquid, leaving potato starch at the bottom of the bowl. Add the potatoes.
  • Grate the onion over the potatoes. Add dried onion flakes for part or all of the onion, if you like. Add salt, pepper, nutmeg and egg. Mix thoroughly.
  • Heat oil in a frying pan. You can use a non-stick pan and just a few drops of oil, if you wish, but for best results use 1/8 to 1/4 inch of oil.
  • Using about 1/2 cup, drop the potato mixture into hot oil and flatten with the back of a spoon. Fry 4-5 minutes on each side, or until golden brown. Drain on paper towels and serve hot with applesauce and maybe a sprinkle of cinnamon.

MINI GERMAN PANCAKES



Mini German Pancakes image

Easy as turning on your blender. These delicious morsels are made in muffin tins, topped with your favorite jam and sprinkled with powdered sugar. These are similar to what I used to call Swedish pancakes made in a cast iron skillet and baked in the oven. This is way easier.

Provided by Vicki Kaye

Categories     Breakfast

Time 25m

Yield 18 muffins, 12-18 serving(s)

Number Of Ingredients 8

1 cup milk
6 eggs
1 cup flour, all-purpose
1/2 teaspoon salt
1 teaspoon vanilla
1/4 cup butter, melted
jam
powdered sugar

Steps:

  • Preheat oven to 400 degrees. Blend first five ingredients in a blender. Be sure to smooth out any flour lumps.
  • Blend in butter a little at a time.
  • Grease muffin tins well and fill slightly less than half-full.
  • Bake for 15 minutes, or until puffy and golden on top. The crater will form on its own.
  • Add your favorite toppings and a sprinkling of powdered sugar.

WORLD'S BEST GERMAN PANCAKES



World's Best German Pancakes image

Make and share this World's Best German Pancakes recipe from Food.com.

Provided by Wynd1401

Categories     Breakfast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 5

1 cup milk
1 cup flour
6 eggs
1/4 teaspoon salt
1/4 cup margarine

Steps:

  • Preheat oven at 400°F.
  • Put margarine in a 9x13-inch pan and put in oven.
  • In a medium bowl mix milk, flour, salt, and eggs.
  • When oven is at 400°F take out pan and pour in mixture.
  • Cook for 20-25 minutes or until fluffy.

Nutrition Facts : Calories 207.2, Fat 10.2, SaturatedFat 3.3, Cholesterol 191.7, Sodium 232.6, Carbohydrate 18.2, Fiber 0.6, Sugar 0.2, Protein 9.8

GERMAN APPLE PANCAKES



German Apple Pancakes image

If your family loves pancakes (of course they do!), they're likely to get even more excited about the baked kind that puffs up in the oven.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Yield Makes 6 pancakes

Number Of Ingredients 11

2 tablespoons unsalted butter, plus more for tin, and 2 tablespoons melted unsalted butter
5 tablespoons granulated sugar, plus more for tin
2 Granny Smith apples (about 1 pound)
1/4 cup light-brown sugar
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon ground cinnamon
2/3 cup all-purpose flour
1/2 teaspoon salt
3 large eggs
3/4 cup milk
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 450 degrees. Butter inside each muffin cup of a 6-cup nonstick jumbo muffin tin; coat with granulated sugar.
  • Peel, core, and slice apples into 12 wedges, then cut wedges into 3 pieces. In a medium bowl, toss apples with brown sugar, lemon juice, and cinnamon.
  • Melt 2 tablespoons butter in a 10-inch nonstick skillet over medium heat. Add apples and saute, turning occasionally, until caramelized, 10 to 12 minutes. Remove pan from stove; let cool 5 minutes. Divide caramelized apples among prepared muffin cups. Set aside.
  • In the bowl of a food processor, combine flour, salt, 5 tablespoons granulated sugar, 2 tablespoons melted butter, eggs, and milk; process for 3 minutes.
  • Pour batter over apples. Transfer tin to oven; reduce heat to 400 degrees. Bake until pancakes puff up, about 15 minutes.
  • Remove tin from oven; invert onto a flat work surface. Dust with confectioners' sugar; serve immediately.

APPLE PIE GERMAN PANCAKES WITH LUCKY LEAF PIE FILLING



Apple Pie German Pancakes with Lucky Leaf Pie Filling image

Yield 4-6

Number Of Ingredients 7

4 eggs
1/2 cup milk
1/2 cup Apple Pie Filling (we used LUCKY LEAF brand)
1 cup flour
1/4 teaspoon salt
1/4 cup butter
1/2 teaspoon cinnamon

Steps:

  • Preheat oven to 425. Spray a 9 x 9 inch pan with non stick spray. Spread the Lucky Leaf Pie Filling, butter, and cinnamon in 9 x 9 inch baking dish and set in oven while it heats up.
  • Blend eggs with a whisk, mix in milk. Whisk in flour and salt. When oven is ready, pour mixture over Apple Pie Filling and bake for 15 min.
  • Reduce heat to 350 and bake 15 min more.
  • Let cool slightly before serving with powdered sugar and syrup.

REIBEKUCHEN (GERMAN POTATO PANCAKES)



Reibekuchen (German Potato Pancakes) image

This is an old family recipe that we've been making for decades. Make sure to use firm cooking potatoes. The amount of oats will depend on how watery your potatoes are. The mixture has to stick together.

Provided by Lena

Time 30m

Yield 10

Number Of Ingredients 6

20 medium potatoes
1 large onion, finely chopped
1 large egg
5 tablespoons rolled oats, or more as needed
4 tablespoons oil, or more as needed
salt and freshly ground black pepper to taste

Steps:

  • Peel potatoes and finely grate. Set grated potatoes onto a clean kitchen towel, twist to close, and press most of the liquid out of the potatoes, leaving only a little moisture.
  • Mix pressed potatoes, onion, egg, and oats in a large bowl and season with salt and pepper.
  • Heat oil in a large skillet. Shape small potato pancakes with 2 spoons out of the potato mixture and set into the hot oil. Bake in batches until browned, 3 to 5 minutes per side, adding more oil as necessary. Drain on paper towels before serving.

Nutrition Facts : Calories 399 calories, Carbohydrate 77.6 g, Cholesterol 18.6 mg, Fat 6.5 g, Fiber 9.9 g, Protein 9.7 g, SaturatedFat 1.2 g, Sodium 33.3 mg, Sugar 4 g

GERMAN-STYLE CRISP POTATO PANCAKES



German-Style Crisp Potato Pancakes image

Another of my favorite recipes from the Sunset International Cookbook. The original recipe called for peeled and chopped raw potatoes but I've never had good luck using raw potatoes for this recipe. Therefore my adaptation is to use leftover cooked (mashed) potatoes. Can be served as a main meal sidedish or for breakfast.

Provided by COOKGIRl

Categories     Breakfast

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 11

2 tablespoons fresh lemon juice
4 cups leftover mashed potatoes
1/4 cup minced onion
1 teaspoon caraway seed, slightly crushed
2 tablespoons chopped fresh parsley
2 tablespoons unbleached flour
1 egg
1 tablespoon milk
salt or pepper
sour cream, if desired for topping
4 -6 tablespoons butter (for frying)

Steps:

  • In a large bowl combine the mashed potatoes with the lemon juice and stir well.
  • In a dry bowl, combine the onion, caraway seeds, fresh parsley, flour, egg and milk.
  • Stir in potatoes. Season to taste with salt and freshly ground pepper.
  • Over medium heat, melt 2 to 3 tablespoons of butter in a wide frying pan.
  • When butter starts to foam add about 2 tablespoons of the potato mixture, spreading into a 4 inch pancake. Repeat to make 2 or 3 more cakes, enough to fill the pan but not overcrowd.
  • Cook, turn once, until golden brown on both sides about 5 minutes per side. Add more butter as needed to fry pancakes.
  • Using a wide spatula, lift pancakes from pan and transfer to warming tray in low oven at 200 degrees. Continue cooking remainder of potato mixture.
  • Keep warm until ready to serve. Garnish with fresh parsley and top with sour cream if desired.

Nutrition Facts : Calories 425.4, Fat 19, SaturatedFat 11.1, Cholesterol 117.5, Sodium 982.6, Carbohydrate 56, Fiber 4.9, Sugar 5.2, Protein 8.7

POTATO PANCAKES W/KATENSPECK AND CHEESE (GERMAN)



Potato Pancakes W/Katenspeck and Cheese (German) image

Few things are more-identified w/traditional German cuisine than potato pancakes. This recipe from *Modern German Food* by Roz Denny takes your garden-variety potato pancake & expands it to include the flavors of ham & cheese. Katenspeck is from the word *Katen* & means "barn" in German, i.e. this ham is made farmhouse-style (cured, smoked & cooked). Roz's intro read: "Potato pancakes are a traditional Rheinland confection. Once it was mother who wielded the pan. Nowadays spec dys in bars & cafes are the ideal opportunity to sample this dish & there are street stalls selling them. The most famous is outside the Cologne railway station, so visitors have no excuse not to sample this delicacy! The pancakes are sometimes served w/applesauce, but this version w/chopped crispy Katenspeck, grated onion & cheese is always popular." Made me hungry just to think about it & the pic pushed me well over that hunger edge. (Pls see notes after prep Re cheese & cooking time). *Enjoy* !

Provided by twissis

Categories     Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 kg firm potato (peeled)
1 small onion (grated)
2 1/2 tablespoons flour
1/2 teaspoon salt
fresh ground black pepper
1 tablespoon fresh parsley (chopped)
1 sprig fresh thyme (leaves from sprig, chopped)
115 g ham (finely chopped)
85 g emmenthaler cheese (coarsely grated, may use Swiss cheese)
canola oil (for frying)

Steps:

  • Coarsely grate potatoes & squeeze dry w/your hands or a colander, pressing down w/the back of a ladle.
  • Place in a bowl w/the grated onion & mix in the flour. Add salt, some freshly ground black pepper + herbs & set aside.
  • In a lrg non-stick fry pan, fry chopped ham till crisp. Remove ham from pan, but leave rendered fat in pan. Stir crisped ham + cheese into the potato mixture.
  • Heat 1 tbsp canola oil w/the rendered fat. When hot, drop in a rounded tbsp of potato mixture & flatten w/the back of a spoon to a round shape or as neatly as you can.
  • Fry for 2-3 min over med-heat till golden brown & flip to cook the other side. Repeat w/the mixture in batches. Top up the oil as needed & make sure it is hot b4 frying ea batch. Drain on paper towels, keep uncovered in a warm oven till all batches are cooked & then have a feast.
  • NOTE RE CHEESE: Suggested ideal subs for Emmenthal are: American Swiss cheese, Raclette, Gruyère, Jarlsberg & Alpine Lace from Wisconsin.
  • NOTE RE YIELD & TIMES: # of servings was shown, but not the yield. Since the pancakes are cooked in batches & w/o the yield, the cooking time was entirely guesstimated.

GERMAN APPLE PANCAKES



German Apple Pancakes image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 12

7 large eggs
1 tablespoon vanilla extract
3/4 cup sugar
1/2 cup flour
1 1/2 teaspoon baking powder
2 tablespoons unsalted butter
3 golden delicious apples, peeled if desired, cored and cut into 1/2 inch wedges
1 1/2 teaspoons cinnamon
1 1/2 teaspoons sugar
1 tablespoon confectioners' sugar
1/4 cup creme fraiche
1 cup sliced strawberries, for garnish (optional)

Steps:

  • In a blender, combine the eggs, vanilla, and sugar and blend for about 15 seconds, until combined. Add the flour and the baking powder and mix for 60 seconds more, until very smooth. Preheat the broiler to medium-high heat. Heat a 12-inch non-stick skillet over medium heat and add the butter. Saute the apples for 4 to 5 minutes, or until softened. Add the cinnamon and the sugar, sprinkling them evenly over the apples, and stir together for 2 minutes more, until the apples are glazed and slightly translucent at the edges. Distribute the apples evenly in the skillet and pour the batter over them. Cook until the bottom seems quite firm, about 8 minutes. Transfer the pan to the broiler and, watching carefully, cook until the pancake is firm throughout and golden on top. Cut the pancake into 4 wedges and transfer them upside down to breakfast plates. Sprinkle with a little confectioners' sugar, place a dollop of creme fraiche on the top, and fan out some sliced strawberries on the plate, if desired.

IHOP GERMAN PANCAKES RECIPE - (3.6/5)



IHOP German Pancakes Recipe - (3.6/5) image

Provided by LimericksLady

Number Of Ingredients 8

3 large eggs
1/3 cup whole milk
1/3 cup heavy cream
2 Tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon vanilla
1/2 cup flour
1 tablespoon melted butter

Steps:

  • 1. Preheat oven to 475. 2. In a medium bowl, beat eggs with an electric mixer. Mix in milk, cream, sugar, vanilla and salt. Mix until sugar is dissolved. Sift in flour and mix until smooth. Let batter rest for about 10 minutes. 3. Coat the bottom of a 9- or 10-inch oven safe skillet (cast Iron is best) with the melted butter. Pour batter into pan and bake for 14-16 minutes or until golden brown on top and dark brown around the edges. Pancake will rise substantially while cooking. Remove the pancake form the oven and let it sit for a minute. Loosen the pancake around the edges with a spatula, then slide it out of the pan onto a plate. Dust with powdered sugar and serve with butter and syrup on the side.

GERMAN APPLE PANCAKES



German Apple Pancakes image

Categories     Milk/Cream     Egg     Breakfast     Dessert     Vegetarian     Kid-Friendly     Apple     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 to 6 servings (about 12 pancakes)

Number Of Ingredients 11

1/4 cup plus 2 teaspoons sugar
1/2 teaspoon cinnamon
1 cup all-purpose flour
1/2 teaspoon salt
1 1/2 cups whole milk
4 large eggs
1 1/2 lb Gala apples (3 or 4)
2 tablespoons fresh lemon juice
3/4 stick (6 tablespoons) unsalted butter, cut into 12 pieces
Special Equipment
an adjustable-blade slicer

Steps:

  • Preheat oven to 200°F.
  • Stir together 1/4 cup sugar and cinnamon and set aside.
  • Whisk together flour, salt, and remaining 2 teaspoons sugar in a large bowl. Add milk in a slow stream, whisking, then add eggs, 1 at a time, whisking well after each addition.
  • Peel apples, then cut into 1/8-inch thick slices with slicer, rotating around core (discard core). Cut apple slices into 1/8-inch-thick matchsticks and toss with lemon juice in a bowl. Fold apples and juice into batter.
  • Heat 1 piece butter (1/2 tablespoon) in a 6-inch nonstick skillet over moderate heat until foam subsides, then add 1/3 cup batter, spreading evenly to cover bottom. Cook, reducing heat if browning too quickly and turning pancake over once with a thin flexible heatproof spatula, until golden on both sides, about 4 minutes total. Slide pancake onto a platter and keep warm in oven. Make more pancakes with remaining butter and batter in same manner. Sprinkle with cinnamon sugar and serve immediately.

GERMAN SAUSAGE AND APPLE PANCAKES



German Sausage and Apple Pancakes image

Make and share this German Sausage and Apple Pancakes recipe from Food.com.

Provided by Diana Adcock

Categories     Breakfast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

6 skinless pork sausage links
3 eggs
1/2 cup milk
2 teaspoons cooking oil
1/2 cup flour
1/2 teaspoon apple pie spice
1/4 teaspoon salt
1 -2 teaspoon fat (reserved from sausage)
2 teaspoons brown sugar
2 teaspoons cornstarch
1/2 teaspoon apple pie spice
1/2 cup apple juice or 1/2 cup cider
1 teaspoon lemon juice
2 medium cooking apples, peeled,cored and chopped medium

Steps:

  • Preheat oven to 400 degrees.
  • In an oven safe skillet cook pork sausages until done.
  • Remove, slice thin and pour off all the fat except 1 or 2 T.
  • Mix together the eggs, milk and oil Add flour, 1/2 t.
  • apple pie spice, salt and sausages.
  • (some folks put the sausages in the apple syrup) Pour into hot skillet and bake in the oven for 15 minutes.
  • Poke with a fork and bake for another 5 minutes.
  • You want your pancake golden brown.
  • Sauce------------------.
  • Combine brown sugar, cornstarch and the remaining apple pie spice in a medium saucepan.
  • Heat over medium high and add cider or juice, lemon juice.
  • Stir well and cook until thick and bubbly.
  • Add the apples (and sausage if reserving for sauce) and cook for 5 minutes more.
  • Cut pancakes, plate up and serve with sauce.

Nutrition Facts : Calories 235.5, Fat 13.1, SaturatedFat 4.3, Cholesterol 129.5, Sodium 321.9, Carbohydrate 20.2, Fiber 1.4, Sugar 8.8, Protein 9.2

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