German Pancakes

When the kids were little we liked German Pancakes so
now I am trying to find the best recipe to serve grandkids.
I will be adding my notes as we taste test each recipe.

From http://whatscookingamerica.net/Eggs/GermanPancake.htm


German Pancakes - Dutch Babies

Scrumptious! Bring this spectacular breakfast or brunch
dish to the table as soon as it comes out of the oven for a
lot of oohs and aahs. A German Pancake is a cross between
a soufflé and an omelet - it is a light, airy pancake with sides.

German Pancakes - Dutch Babies
Makes 4 to 6 servings.
6 eggs, room temperature
1 cup milk, room temperature
1 cup sifted bread flour or all-purpose flour*
1/4 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
5 tablespoons butter
Freshly squeezed lemon juice
Powdered or confectioners sugar

Makes 2 to 4 servings.
3 eggs, room temperature
1/2 cup milk, room temperature
1/2 cup sifted bread flour or all-purpose flour*
1/8 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
7 teaspoons butter
Freshly squeezed lemon juice
Powdered or confectioners sugar

*Bread flour is a high-protein flour. The high protein helps
the pancake rise. All-purpose flour may be substituted but
the results won't be as spectacular. If all-purpose flour is
used add pinch of baking powder.

Preheat oven to 450 degrees F.

NOTE: It is very important that you preheat your oven.
Place oven rack on the middle rack of your oven.
Place a large, heavy ovenproof frying pan or a cast-iron skillet
(I like to use my 10-inch cast-iron skillet), in the oven until hot and sizzling.
While pan is heating, prepare your batter.

NOTE: Use a shallow pan, not more than 3 inches deep (pie pans,
cast-iron skillets, oven-proof fry pans, baking dishes, paella pans).
Like I said before, I prefer using a cast-iron skillet or pan because
it acts as a heat reservoir, retaining the heat and distributing it evenly.

In a large bowl, beat the eggs until light and frothy; add milk, flour,
vanilla extract, and cinnamon; beat for 5 minutes more.
The batter will be thin, but very smooth and creamy.
Using a pot holder, remove the hot skillet from the oven; add the
butter; tilting the pan to melt the butter and coat the skillet.
Pour the prepared batter into the hot skillet, all at once, and
immediately return the skillet to the oven.

Bake approximately 20 to 25 minutes or until puffed and golden
brown (bake until the pancake puffs up around the edges - it may
puff irregularly in the center).

Remove from oven and serve immediately.
Either bring the pancake to the table in its pan or slide it onto a
serving plate. Once out of the oven, the pancake will begin to deflate.

To serve, cut into serving-size wedges and transfer to individual
serving plates. Top with your favorite topping and serve immediately.
For a classic German Pancake/Dutch Baby, sprinkle with freshly
squeezed lemon juice, and dust the top with powdered sugar.

Topping Ideas:
Sifted powdered sugar
Fresh applesauce with a dash of cinnamon
Crushed pineapple, drained
Whipped cream and sliced fresh strawberries
Syrups (maple, your favorite fruit syrup, or honey)
Canned pie filling, cold or warm

We like fruit and whipped cream
but regular syrup can be good too.

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From http://smittenkitchen.com/2006/12/loopy-breakfast-goodness/
german pancakes

Back when I was still getting daily “are you okay?” and “do you need anything” phone calls from my mother each morning after my little rumble with the stairs, she told me one more she’d just made German pancakes for breakfast. “Oh, you remember them, don’t you? I made them once in a while when you were growing up.”

Well no, I don’t. Do your parents ever do this? Insist you ate something often — it was practically a staple, mind you — and it’s news to you. I have no recollection of these puffy, curly, easy-as-sin goodies but I won’t be forgetting them any time soon. They taste like thick, winding crepes with just a hint of sweetness. The recipe suggests you serve them with butter, powdered sugar and lemon wedges, mom suggests her favorite, raspberry syrup but Alex and I are more the Vermont pure maple and fresh berries type.

The recipe, by the way, mom says she got from one of those inserts that came with her at least 30-year old blender, completely crushing my romanticized notions of this being something her parents over brought from the “old country.” Sigh. Of course, it suggests you make this in a blender my hand-mixer worked just fine, as I am sure would a whisk. It takes about 2.5 minutes to assemble, 30 minutes to bake and four, maybe five minutes to eat, though it will take restraint to even stretch it out that long. Loopy breakfast goodness doesn’t get any better than this.

German Pancakes
From a blender cookbook

4 eggs
1 T sugar
1/2 t salt
2/3 cup sifted flour
2/3 cup milk
2 T soft butter

Heat oven to 400 degrees.

Butter well 2 9-inch cake pans.
Put eggs in blender container, cover and process at “stir”
until light yellow in color.

Push “mix” button, remove cover and add remaining ingredients;
process until smooth. Pour into prepared pans and bake 20 minutes;
then reduce heat to 350 degrees and bake 10 minutes.
Slide onto hot plates.

Serve with lemon slices, powdered sugar and butter if you
follow recipes to the letter, raspberry syrup if you’re my
mom or maple syrup and fresh berries if you’re us.

Yield 2 9-inch pancakes.

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From
http://steamykitchen.com/blog/2007/07/03/sunday-morning-family-tradition-german-oven-pancakes-2/
German Oven Pancakes

1/2 cup of all-purpose flour, sifted
3 eggs, lightly beaten
1/2 cup milk
2 tablespoons melted butter
1 tablespoon sugar
1/4 teaspoon of salt


Preheat oven to 450F. If you have a convection oven, set it at 425F - the pancakes rise even higher on the convection setting.

Lightly beat eggs in a large bowl. Stir in the milk, melted butter, salt and sugar. Gradually add flour to egg mixture, a spoonful at a time. Have your child help you by spooning the flour in while you whisk by hand. Make sure the flour is well incorporated in the batter with no lumps, but do not over-mix, as you want to keep the pancake light.

Lightly spray a 9”-11” oven-safe skillet with cooking spray. Pour batter in the skillet. Bake 12-18 minutes, just until the edges are golden. Check your pancake at the 12 minute mark. It’s fun to turn on the oven light and watch the pancake form!


Note: Try experimenting with different pans and skillets - just as long as you use something at least 9" wide and oven-safe. You could also divide the batter into two smaller pans and have them bake side by side and see which one rises higher. Just make sure that your oven rack is in the middle position or lower. Top with fruit granola, yogurt, powdered sugar, syrup, toasted almonds or fruit butters. Drizzle with caramel, chocolate syrup, honey or maple syrup.
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From http://www.epicurious.com/recipes/food/views/GERMAN-APPLE-PANCAKES-233557

These are not what I call German Pancakes but they sound yummy
german apple pancakes
January 2006; originally published 1952

These tender and not-too-sweet cakes fall somewhere
between an American flapjack and a crêpe. Though
they're traditionally served for dessert, we love them
for a special winter breakfast, generously dusted with
cinnamon sugar.
Active time: 1 hr Start to finish: 1 hr
Servings: Makes 4 to 6 servings (about 12 pancakes).


Ingredients
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

Preparation
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.
Cooks' note: Batter, with apples, can be made 3 hours ahead
and kept chilled, covered. Stir before using.

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From http://www.epicurious.com/recipes/member/views/DUTCH-BABIES-GERMAN-PANCAKES-1248446
dutch babies (german pancakes)
Submitted by ceasarandzeus Updated: November 16, 2007

Great for Sunday Breakfast.


Ingredients
FOR 2 TO 3 QUART PAN:
1/4 c. butter
3 eggs
3/4 c. milk
3/4 c. flour

FOR 3 TO 4 QUART PAN:
1/3 c. butter
4 eggs
1 c. milk
1 c. flour

FOR 4 TO 4 1/2 QUART PAN:
1/2 c. butter
5 eggs1
1/4 c. milk
1 1/4 c. flour

FOR 4 1/2 TO 5 QUART PAN:
1/2 c. butter
6 eggs
1 1/2 c. milk
1 1/2 c. flour

Preparation
Select the recipe proportions to fit your pan, and get out
the ingredients you will need.
Put the butter in the pan and set it into a 425 degree
oven after first dusting the pan with nutmeg, then mix
batter quickly while butter melts.
Put eggs in blender container, whirl at high speed for 1 min.
With motor running, gradually pour in milk, then slowly add
flour; continue whirling for 30 seconds.
(With a rotary beater, beat eggs until light and lemon colored;
gradually beat in milk, then flour.)
Remove pan from oven with the butter melted and pour
batter into the hot melted butter.
Return the pan to the oven and bake until puffy and well
browned, 20 to 25 minutes.
Serve at once with any fruit topping, i.e. canned pie filling,
hot fruit, fresh fruit or canned fruit mixed with jam.
(Best - fresh strawberries then topped with whipped cream.)
Syrups or powdered sugar is good, too.

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http://www.epicurious.com/recipes/member/views/PUFF-PANCAKES-1214501
puff pancakes
Submitted by aklueppel December 27, 2005

German style breakfast treat
Servings: 4
Ingredients
1/2 c. flour
1/2 c. milk
2 eggs
1/4 tsp. nutmeg or cinnamon
3 tbsp. butter or margarine

Preparation
1. Preheat oven to 450
2. Melt butter in 9" pie plate
3. Mix flour, milk, eggs and nutmeg or cinnamon in mixing bowl.
4. Pour batter into melted butter in pie plate
5. Bake 5 min. at 450
6. Top with fresh fruit, jam or powdered sugar

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From http://www.epicurious.com/recipes/member/views/DUTCH-BABIES-GERMAN-PANCAKE-1249011

dutch babies (german pancake)
Submitted by sjcabrol Updated: November 26, 2007

Dutch Babies are a wonderful and traditionally German
breakfast treat for the whole family. The fluffy combination
of ingredients create a thick crepe-like pancake which
develops hills and valleys while baking. The toasty browned
peaks are a great contrast to the valleys, which are deliciously
flavored with melted butter. Serve while hot, and add toppings
to taste, such as fresh fruit & berries (whole or crushed) sugars
or syrups, or simply powdered sugar with a spritz of lemon juice.
Be sure not to stomp around the kitchen or open the oven while
baking, because this will cause the lovely and delicious peaks to fall.

Servings: 3-5

Ingredients
1 cup flour
1 cup milk
6 eggs
1/4 cup (real salted) butter
prepare toppings ahead of time, so that they may be added
immediately, and the Dutch Babies may be eaten hot.

Preparation

Place butter in a square or rectangular flat bottomed casserole pan,
we use two 8x12x2in pans, but you can use other sizes, just be sure
that the sides of the pan(s) are at least 2 inches tall and the batter is
only about 1/2 in deep at most.
If the batter is too deep, it will not develop hills, but if it is too
thin it will crisp or burn before hills form.
Place pan in oven and pre-heat oven (and pan) at 425 degrees;
melting butter while you prepare the batter.
Whisk milk, flour, and eggs until smooth.
Pour batter into pre-heated pan, and return to oven.
Bake for approx. 20 minutes or until the peaks are golden brown.
Remove from oven, slice into big squares, and serve while hot.

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From http://www.epicurious.com/recipes/member/views/GERMAN-PANCAKE-1214864

german pancake
Submitted by aklueppel January 1, 2006

serving size 4-6
Note from Christy - it won't serve that many at my house

Ingredients
3 eggs (3/4 c)
3/4 c. milk
3/4 c. flour
1/8 tsp salt
1 tbsp margarine

Preparation
Mix and put in 9x13 greased pan.
Bake 450 for 15 min, reduce to 350 for 10 min.

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From http://www.epicurious.com/recipes/member/views/GERMAN-PANCAKE-1265399

german pancake
Submitted by moyda Updated: April 21, 2008

Ingredients
3 eggs
3 C flour
3/4 C Milk
3 T butter
Powder Sugar
Syrup
fresh berries

Preparation
Mix eggs, flour, butter (melted) and milk in bowl and
add to greased 9x13 inch pan. Bake at 375 F for about
15 minutes or until pancake rises and is brown on top.
Add powder sugar, syrup and fresh fruit.

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From: http://www.marthastewart.com/article/german-apple-pancakes

German Apple Pancakes

If your children love pancakes (of course they do!),
they're likely to get even more excited about the baked
kind that puffs up in the oven. Make a holiday breakfast
for the family, starring mini German apple pancakes.
When the pancakes are done, have kids pick a topping.
Their likely choice? Fluffy fresh whipped cream.

Ingredients
2/3 cup flour
2 Granny Smith apples, peeled, cut into pieces (about 1 pound)
3 eggs
1/4 cup, light brown sugar
5 tablespoons granulated sugar plus more for tin
1/2 teaspoon cinnamon
2 tablespoons unsalted butter
1 tablespoon lemon juice
3/4 cup whole milk

Topping Ideas
Maple syrup
Fresh whipped cream
Strawberry jam
Extra confectioners' sugar
Fresh squeezed lemon juice

Tools
Measuring cups and spoons
6-cup jumbo muffin tin
Pastry brush
10-inch nonstick skillet
Food processor
Mesh strainer

Directions
This recipe makes 6 pancakes.
1. Preheat oven to 450 degrees. Brush melted butter inside
each muffin cup; coat with granulated sugar.
2.An adult can peel, core, and slice each apple into twelve
wedges, then cut each wedge into three pieces.
Toss with brown sugar, cinnamon, and lemon juice.
3. Melt 2 tablespoons butter in a 10-inch nonstick skillet over
medium heat.Add the apples and saute, turning occasionally,
for 10 to 12 minutes, until caramelized.
Remove pan from stove; let cool 5 minutes.
Divide the caramelized apples among the muffin cups.
4. Place flour, salt, granulated sugar, melted butter, eggs, and
milk in the bowl of a food processor. Process for 3 minutes.
5. Pour batter over apples. An adult should place tin in oven
and lower heat to 400 degrees. Bake 15 minutes. Pancakes
will puff up during last 5 minutes of baking.
6.Take tin from oven and turn it over on a flat surface to
remove pancakes.
Dust with confectioners' sugar and serve immediately.

One Giant Pancake:
If you prefer, you can make a traditional large pancake to share
instead of six individual ones. Follow the steps for the recipe,
using an 8-cup apple pan or a 10-inch nonstick ovenproof skillet
or baking pan.
Bake for 20 to 25 minutes, until the edges become puffed and
golden. An adult can run a knife along the edges of the pan and
then, using potholders, turn out the finished pancake onto a
serving platter, cut into wedges.

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From http://www.grouprecipes.com/4614/german-pancakes.html

German Pancakes Recipe

Zena824
Pancakes with a twist of German style!!!
Prep: 5m
Cook: 7m
Servings:2


Ingredients
1 cup flour
1 cup milk
2 eggs
2 tablespoons sugar
1 teaspoon baking powderDirections
Mix all ingredients well.
Melt butter in large iron skillet or griddle.
Pour in approximately 1/2 cup batter; tilt skillet to coat bottom.
When top of pancake is set, turn and brown other side.
Remove from pan.
Fold pancake in half, then half again.
Stack on platter until all batter is cooked.
Serve topped or filled with fresh or frozen berries.

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From: http://www.grouprecipes.com/28790/german-egg-pancakes-with-lemon.html
German Egg Pancakes With Lemon Recipe

Mystic_river1
MMMM German crepy pancakes..so light with zesty lemon
and sugar or put your fruits on it...any topping you wish.
This was surprisingly good though.
Prep: 30m
Cook: 30m
Servings:6

Ingredients
2 cups water
1 cup heavy cream
10 eggs
1/3 cup powdered skim milk
3 1/4 cups flour (sifted)
1 cup powdered sugar
1 tbsp salt
1/4 tsp baking powder
a pinch of nutmeg
1 cup butter
Also, for topping:
1 bag of lemons
powdered sugar

Directions
Preheat your oven to 400 degrees.
In a big bowl combine the water, heavy cream, and
powdered milk. Beat this mixture until its smooth,
then add the eggs , the powdered sugar, flour sifted
for accuracy of measurement, salt, baking powder,
and nutmeg.
Beat all of this until it is smooth.
You need a med-large pan that is teflon-coated, with
handles that are ok in the oven up to 375 degrees ,
a baking pan will do the trick.
Put 2 tbsp. of butter in the pan that you have pre-melted
in the microwave and, once melted, swirl it around the
pan to coat it.
Add approximately 1/2 a cup of the batter to the pan,
and swirl that around as well. This should leave you with
a relatively thin layer (1/4" or so) of batter in the bottom
of the pan.
If your oven is ready to go, pop 'em in .
I had two different sized pans to use (8" and 10" ) so I
used them both. I just staggered their location in the oven
so that one wasn't blocking the heat to the other from below.
12 minutes at 400 degrees.

The larger pan will take a few minutes longer so check on them.
Once the pancakes start to brown around the edges, and curl
away from the sides of the pan, they're ready to come out .
When done put on a plate and keep them warm somewhere
(toaster oven?) else while you keep cooking.
Make sure you remember to keep that hot mitt handy, because
seeing a pan on the stovetop, you don't always think to have a
hot mitt on.
prepare your topping of lemon and powdered sugar,

If you like lemon at all though, try this topping, it's really easy .
Just halve all lemons, and juice them.
:
Add some lemon juice, sprinkle some powdered sugar on it to
counter-act the sour lemon juice, and you have a gorgeous pancake.

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From: http://www.grouprecipes.com/28514/german-puff-pancakes-with-spiced-apples.html
German Puff Pancakes With Spiced Apples Recipe

Grizzlybear
Prep: 25 m
Cook: 30m Servings:12

You will need #12- 12 oz. individual soufflé/serving bowls
(High temperature Oven-Proof)

Ingredients: Egg Mixture
1 1/2 cups flour
1 1/2 cups milk
9 eggs
3 tsp. vanilla
Apple Mixture
7 medium apples
(any variety-mixed red and green look more attractive)
3/4 cup brown sugar
1 tsp. each cinnamon, nutmeg and ginger
1/2 cup mincemeat (dried condensed/canned)
4 tbs. butter/margarine
1/4 cup water

Extras...
12 pats of butter/margarine
Ground Nutmeg for garnish
Whipped Topping for garnish

12 sliced apple wedges for garnish

Directions:
Whip milk, flour, eggs and vanilla. Set aside.
Place pat of butter in each bowl.
Preheat bowls in 400 degree oven for 10-15 minutes or
until butter is popping hot.
In the meantime, cut apples into chunks and place in
frypan with butter.
Cook for 15 minutes or until apples are moderately soft.
Add a bit of water if apples become too dry while cooking.
When cooked, add cinnamon, nutmeg, ginger, brown sugar
and mincemeat to apples. Continue cooking another 5-10
minutes or until well mixed and hot.
When butter in dishes is popping hot, add an even measure
of pancake batter to each dish.
Turn up oven to 425 degrees for 10 minutes then back down
to 400 for another 5 minutes or until pancakes are puffed up
and slightly brown on edges.
Remove from oven, place an even measure of apples in center
of each pancake. Top with dollop of whipped topping and sprinkle
with fresh nutmeg. Place a wedge of apple on top as garnish and
serve on a cloth doily on plate. Be careful, these are extremely
hot and may crack plates if doilies are not used!
Can also be made in a large iron skillet and cut into wedges and
served on a plate, if desired.

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From: http://www.grouprecipes.com/15129/german-pancakes-with-buttermilk-syrup.html
German Pancakes With Buttermilk Syrup Recipe

Prep:10m Cook:20m Servings:8
Grizzlybear

Ingredients
Pancakes
6 eggs
1 cup milk
1 cup flour
1/2 teaspoon salt
2 tablespoons melted margarine

Buttermilk Syrup
1 1/2 cups sugar
3/4 cup buttermilk
1/2 cup margarine
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla

Directions
Place the eggs, milk, flour and salt in a blender.
Cover and process until smooth.
Pour the butter into an ungreased 9 X 13-inch pan,
then add the batter.
Bake uncovered at 400 for 20 minutes.
Meanwhile, in a saucepan, combine the first five syrup
ingredients and bring to a boil.
Boil for 7 minutes.
Remove from the heat and stir in vanilla.
Serve pancake immediately with the syrup.

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