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German pancakes are one of the many foods that has no end to the list of mouthwatering descriptions. One can't help but wonder how different they are from American pancakes. But, the answer is simple. . . they are different; they are eating their deliciousness.
The absolute best German Pancakes recipe! Only six simple ingredients and five minutes to prepare, this easy breakfast is a sure family favorite!
We love to serve German pancakes with homemade pancake syrup and powdered sugar, but many people like them served with fresh squeezed lemon, butter or fruit toppings. (Source: tastesbetterfromscratch.com)I’ve found that the pancakes puff up more when baked in a metal pan, but a glass pan also works. (Source:astesbetterfromscratch.com)))
German Pancakes are a lighter and fluffier version of their American counterpart. The ingredients blend together easily and the whole thing bakes in one pan for easy serving and cleanup. Top with cinnamon and sugar, powdered sugar, fruit, or syrup for a delicious breakfast. (Source: www.lecremedelacrumb.com The absolute best German Pancakes recipe! Only six simple ingredients and five minutes to prepare, this easy breakfast is a sure family favorite! (Source:tastesbetterfromscratch.com wAre you feeling like you want all the pancake recipes, all the time? Me too! Try these other recipes to mix up your pancake production: Berry Cottage Cheese Pancakes, Easy Oatmeal Pancakes, or these Banana Bread Pancakes. (Source:ww.lecremedelacrumb.com)))
It turns out that we weren’t far off in our own naming of these delightfully fluffy pancakes. They are also called German pancakes, Hootenanny, and Dutch Baby pancakes. My kids now have their own word for them: “patty cakes.” I happen to think this is the most adorable iteration but I wasn’t sure if it would go over so well as a headline for this recipe. (Source: www.lecremedelacrumb.com This recipe for German Pancakes is one such recipe. My mom had clipped it out of a newspaper at some point, only it was called “Churchtown Inn’s Oven Puff Pancake.” I’m not really sure where Churchtown Inn is and I don’t think I ever thought to ask when I was growing up either. Maybe that’s because growing up we simply referred to this recipe as “puffy oven pancakes.” (Source:www.lecremedelacrumb.com))
For serving, cut these easy German pancakes into square or rectangular sections and serve. I like to top with a cinnamon and sugar mixture, but syrup, powdered sugar, fruit, and whipped cream all taste wonderful on top of this light, fluffy pancake recipe.
For some reason we may never know, history traces the origins of the German Pancake to a restaurant in Seattle in the early 1900s. While the recipe is taken from the original German Pancake recipe, for some reason that got lost in translation (or was translated incorrectly) and somehow they settled on the name “Dutch.” (Source: www.lecremedelacrumb.com
This is a great recipe, but my mom makes it truly fabulous with buttermilk syrup. mix 1 1/2 cups white sugar, 3/4 cup buttermilk, 1/2 cup butter, 2 TBSP corn syrup and 1 tsp baking soda. Bring to a boil, cook for seven minutes, then stir in 2 tsps vanilla. YUMMY! It's perfect on these pancakes. Read More (Source: www.allrecipes.com)German Pancakes are a lighter and fluffier version of their American counterpart. Mix the batter in a blender for easy prep and cleanup! (Source:www.lecremedelacrumb.com))
www.allrecipes.com)These were great! I was able to get two large pancakes out of this recipe. Per other recommendations I added nutmeg in this case allspice and about 4 tablespoons of sugar and 1 tsp of vanilla extract. It improved the flavor greatly. I also had enough to make another one this morning. I refrigerated the batter and set it out while the oven preheated. The result was beautifully brown and fluffy pancake. For syrup I used lemon wedges powdered sugar and some butter. Viola! Fantastic!!! Thanks for sharing! Read More (Source:
I have made this recipe for years. The only difference is that I bake mine at 450 degrees. This quantity will make two pancakes baked in cast iron skillets. I think the cast iron (and the high cooking temp.) is essential for getting the right texture. Just make sure you use a well-seasoned pan and spray it liberally with cooking spray. I eat my pancake with honey. I have yet to find a child that doesn't love these! Read More (Source: www.allrecipes.com Excellent! I suggest using an 9X13 pan (or 7X11). I used a smaller dish and while baking, the pancake "grew" up the sides and into the oven rack above! It was quite a sight! When I took it out of the oven it settled much like a souffle! I added 4T sugar and 1t cinnamon to mixture as previous reviewers suggested (I'm glad I did!). Sprinkled with powdered sugar and topped with defrosted frozen sliced strawberries! Everyone liked it very much! Read More (Source:www.allrecipes.com))