MENNONITE GERMAN PANCAKES
Most people whip their German Pancakes to death and they turn out thin. I have a Mennonite heritage and this recipe is the way we made them in our house. Leaving a few lumps in the batter makes them puffy. You could try to triple the recipe and put it in a 9 x 13 pan and then divide but I like the individual portions. I like how they turn out round made from cake pans that have completely vertical sides, not slanted out.
Provided by AboveRubies
Categories One Dish Meal
Time 20m
Yield 1 round puffy oven pancake, 1-2 serving(s)
Number Of Ingredients 6
Steps:
- If you make more than one pancake, make each one individually.
- Stir with a fork only leaving lumps in batter.
- Pour into a metal cake pan that has about 1 1/2 tablespoon butter or margarine melted into it. (I like to use metal cake pans with completely vertical sides as it works better than glass pans.).
- Bake at 350 degrees about 15-20 minutes. I sometimes bake them slightly longer until the puffs are golden brown.
- Squeeze fresh lemon juice on top and then sprinkle with confectioner's sugar. You may eat it this way or top with the wonderful strawberry freezer jam, warmed up, like we do at our house. Serve warm.
MINI GERMAN PANCAKES
Here's a fun breakfast you can make. Pancakes, poured into muffin cups, baked and filled with strawberry sauce or your favorite topping. Adapted from Real Mom Kitchen. Other toppings may include your favorite jam, cream cheese and honey, nutella, maple syrup, whipped cream, fresh fruit, etc.
Provided by Sharon123
Categories Breakfast
Time 31m
Yield 18-24 pancakes
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. Blend first six ingredients (milk through orange zest) in a blender. Be careful to see that any flour clumps get well-blended.
- Blend in butter a little at a time in order to temper the eggs.
- Grease muffin tins well and distribute batter evenly between 18-24 tins. Bake for 15 minutes, or until puffy and golden on top.
- Served with your favorite toppings.
- Strawberry Sauce:.
- In a large sauce pan, combine the strawberries, sugar, and extract. Bring to a simmer over medium heat. Simmer for 1 minute and remove from heat.
- Allow the mixture to cool for a few minutes so it is just warm. Place 1 1/2 cups of the mixture from the sauce pan in a blender. This is where you need to be careful. Don't put the lid on the top all the way. Leave it cracked or the steam from the strawberries could cause an explosion. If you have an immersion blender, feel free to use that and no chance of an explosion. Blend until smooth and stir back into the remaining strawberry mixture in the pan.
- Serve over the mini pancakes and enjoy!
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.
MINI GERMAN PANCAKES
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
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.
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