German Pancakes From The Mennonite Treasury Of Recipes

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MENNONITE GERMAN PANCAKES



Mennonite German Pancakes image

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

1/2 cup flour
1/2 cup milk
2 eggs
fresh lemon juice (about 2 tsps)
powdered sugar (confectioners', about 2 tsps.)
strawberry freezer jam, warmed up (about 1 tablespoon)

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



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.

GERMAN PANCAKES



German Pancakes image

This is something I have to make once a week for my children. It is an old recipe passed down from my Mom. :)

Provided by Ri3603

Categories     Breakfast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

3/4 cup sugar
4 eggs
2 cups milk
2 cups all-purpose flour
1 pinch cinnamon
1 teaspoon vanilla extract

Steps:

  • Mix everything and let rest for about 5-10 minutes.
  • Heat a little vegetable oil in a fry pan.
  • Pour about 1/2 cup of batter in the pan and fry until golden brown on each side.
  • Serve warm or cold with jelly or any kind of preserve you like.
  • Also good just sprinkled with a little powdered sugar.

Nutrition Facts : Calories 350.2, Fat 6.6, SaturatedFat 3, Cholesterol 135.4, Sodium 88.3, Carbohydrate 60.9, Fiber 1.1, Sugar 25.3, Protein 11.2

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

ROLL KUCHEN (FROM THE MENNONITE TREASURY OF RECIPES)



Roll Kuchen (From the Mennonite Treasury of Recipes) image

Oh, the memories of this recipe! This is a favourite Mennonite Tradition for a summer meal. This is my mom's favourite recipe for Roll Kuchen. I remember fondly the time my parent's spent making this and how they doubled and tripled the recipe for family gatherings. To non-Mennonites the idea of having these with watermelon strikes them as very strange--Watermelon and doughnuts??!!?? But for me and my family it is a food that we enjoy and look forward to having! Cook time is per batch of 4-6 roll kuchen.

Provided by Pamela

Categories     Breads

Time 18m

Yield 1 batch

Number Of Ingredients 6

2 eggs
3/4 cup milk
6 tablespoons butter, melted
3 cups flour
2 teaspoons salt
1 teaspoon baking powder

Steps:

  • Beat eggs well.
  • Put into a 1 cup measuring cup and fill with milk. (This may end up being more or less than the 3/4 cup listed in the ingredients.)
  • Add to remaining ingredients and mix to combine.
  • Roll out very thin and cut into strips.
  • Cut again so that pieces are approximately 1 inch long by 3 inches wide.
  • Cut a slit in the middle and pull one end through to knot it.
  • Fry four to six at a time, in deep hot fat until golden brown.
  • Serve with Watermelon!
  • A Mennonite summer tradition!

Nutrition Facts : Calories 2242.3, Fat 89.4, SaturatedFat 51.6, Cholesterol 631.8, Sodium 5742, Carbohydrate 296.6, Fiber 10.1, Sugar 1.8, Protein 58

GERMAN PANCAKE



German Pancake image

Piping hot and puffy from the oven, this golden pancake made a pretty presentation for a skier's theme breakfast I hosted. Served with homemade buttermilk syrup, it's an eye-opening treat. Make several German pancakes if you're feeding a crowd, and keep in mind that my easy syrup tastes great on waffles and French toast, too. -Renae Moncur, Burley, Idaho

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 8 servings (2 cups syrup).

Number Of Ingredients 14

6 large eggs
1 cup 2% milk
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons butter, melted
BUTTERMILK SYRUP:
1/2 cup butter, cubed
1-1/2 cups sugar
3/4 cup buttermilk
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract
Confectioners' sugar
Fresh blueberries, optional

Steps:

  • Preheat oven to 400°. Place first 4 ingredients in a blender; process just until smooth., Pour melted butter into a 13x9-in. baking dish; tilt dish to coat. Add batter; bake, uncovered, until puffed and golden brown, about 20 minutes., Meanwhile, place butter, sugar, buttermilk, corn syrup and baking soda in a small saucepan; bring to a boil. Cook, uncovered, 7 minutes. Remove from heat; stir in vanilla., Remove pancake from oven. Dust with confectioners' sugar; serve immediately with syrup and, if desired, fresh blueberries.

Nutrition Facts : Calories 428 calories, Fat 19g fat (11g saturated fat), Cholesterol 203mg cholesterol, Sodium 543mg sodium, Carbohydrate 56g carbohydrate (42g sugars, Fiber 0 fiber), Protein 8g protein.

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