Grandmas German Pancake Recipes

GRANDMA'S GERMAN PANCAKES

Steps:

• Mix dry ingredients together.
• Slowly pour and mix the milk into the dry ingredients. It will be like heavy cream.
• Beat the eggs and add to the mixture.
• Heat a heavy pan on medium high. Spray with oil. Ladle in 1/3 cup of crepe mix into pan and swirl to coat entire bottom of pan. Let heat about 30 seconds. Turn down heat (or remove). Use a flexible metal spatula to lift edges and then the whole pancake. Flip it over and cook until lightly browned, about a minute.
• Turn out onto a plate. (*The first pancake is often a mess but after that they come out better).
• Spread about 1 tablespoon of a tart jam or jelly on the pancake. Shake powdered sugar over all. Roll up and add another shake of powdered sugar. Enjoy.

GERMAN PANCAKE

Steps:

• Preheat the oven to 425 degrees F.
• In a medium bowl, whisk together the eggs, salt, sugar, milk, vanilla, and butter. Whisk in the flour to make a smooth batter. Set aside.
• Heat a well-seasoned 10-inch cast-iron skillet in the oven for 10 minutes. Remove and brush the inside with the shortening. Pour in the batter and bake for 15 minutes.
• Lower the oven to 350 degrees F. and continue baking until puffed and golden brown, about 13 to 15 minutes more. Run a knife around the edge of the skillet. Sift the confectioners' sugar over the pancake. Serve immediately in the skillet with maple syrup, marinated berries, or glazed apples and pears.
• In a small saucepan, combine the sugar, vanilla bean and seeds, citrus zests, and water. Bring to a boil and then reduce the heat to low. Simmer very gently until syrupy, about 25 minutes. Remove from the heat and add the citrus juices. Combine the berries in a bowl. Strain the warm syrup over the berries and marinate at room temperature for 30 minutes. Serve.
• Peel, core, and cut both the apples and pears into 3/4-inch wedges. In a medium bowl, toss the fruit with the lemon juice.
• Melt the butter in a medium skillet over medium heat. Add the sugar, orange zest, and cinnamon sticks and stir until sugar is dissolved. Add the fruit, increase the heat to medium-high, and cook, shaking the pan frequently, until glazed, about 10 minutes. Raise the heat to high, add the orange juice, and cook until the fruit is easily pierced with a paring knife, about 1 minute more. If desired, add the Calvados. If cooking on a gas burner, carefully tip the pan toward the flame to flambe the alcohol; if cooking over an electric element, hold a long match near the mixture. Swirl the pan over the heat until the flame subsides. Serve warm.

GAMMA'S PANNEKOEKEN - BAKED APPLE PANCAKE

Steps:

• Heat oven to 400°F.
• Beat eggs, flour, milk, sugar and salt in small mixing bowl on medium speed for 1 minute.
• Prepare apples and fold into mixture.
• Place butter in a 9x13glass pan and put in oven just until melted. Remove pan from oven and pour egg mixture in pan.
• Combine sugar and cinnamon and sprinkle over mixture.
• Bake uncovered until puffed and golden, about 25-30 minutes.

GRANDMA'S BUTTERMILK PANCAKES

Steps:

• Preheat a griddle to 400 degrees F (200 degrees C) according to manufacturer's instructions.
• Combine flour, sugar, salt, and baking soda in a mixing bowl; mix thoroughly. Add 3 cups buttermilk, vegetable oil, and eggs; mix thoroughly by hand with a spoon. Add more buttermilk to adjust consistency if needed. Batter should be slightly lumpy but not too thick; pancakes will be flat if batter is overmixed.
• Working in batches, spoon batter onto the hot griddle. Cook until the bubbles that form on the top surface begin to pop, 3 to 4 minutes. Flip and cook until the other side is golden brown, about 2 minutes more.