"A childhood favorite of mine. We eat it every Sunday morning. Golden pan style egg dish, with lots of big bubbles while baking. Serve with maple syrup." — BRENNASPITZ
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eggs, lightly beaten
I make this often with the following changes. Add 1 tsp cinnamon, 3 tablespoons of sugar, and 1 tsp of vanilla extract. Use only 1 or 2 eggs and 3 tablespoons butter. I bake it in a 9x13 baking dish at 400 degrees for ~23 minutes. Grate nutmeg and dust top with powdered sugar after removing from the oven. My family loves this dish for breakfast, even my picky 2 year old! Often I substitute in up to 1/4 cup wheat germ for 1/4 cup of the flour (1/4 C wheat germ + 3/4 C flour). Sometimes I add a well-mashed banana to the batter. It comes out great every time, with some variation on the texture.
I used to make this when I was younger but couldn't remember the amount of the ingredients, so I used this recipe. It was bland and flavorless and used twice as much ingredients than should be used. Fortunately I found my old recipe and will follow it next time. Basically, it turned out way to thick and chewy than it is supposed to. It should only be 3 eggs and 1/2 cup sugar and milk.
The whole family enjoys this. The kids love to see it puff up in the oven. You can cook it on a temp up to 400 degrees and cut the cook time to 20-25 min.
I've made this for years in our B&B! Only I did it using 4 eggs and dash of nutmeg and baked in a pre-heated iron skillet at 450. I put the butter in the hot pan, after it melted and sizzled, then pour in the batter! That gives it a head start on it's cooking and rising capabilities! Bake for 20 minutes! Gorgeous presentation filled with fresh fruit of the season and dollop of mixture of sour cream and brown sugar!
This was EXCELLENT! I added sugar, cinnamon, and nutmeg and I halved the recipe and baked it in a square pan at 400 for about 12 minutes. It turned out perfectly, very much like a slightly thick crepe. It wasn't too mushy or too dry. While it was baking I cooked some apples in butter, cinnamon, and sugar in a covered skillet over medium heat and poored them on top when it came out of the oven....this was just delicious! I served it with maple syrup, definately an optional choice, it didn't need it by any means.
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!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
German Pancakes II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 123
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