Mini German Pancakes Recipe 435

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.

GERMAN PANCAKE

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.

GERMAN PANCAKES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Melt butter in a medium baking dish.
• In a medium bowl, mix flour, milk, eggs and salt. Pour the mixture into the prepared baking dish.
• Bake on center rack in the preheated oven for 30 to 40 minutes, until golden brown.

MINI GERMAN PANCAKES

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 PANCAKE

Steps:

• Heat oven to 400° F. In a large bowl, whisk the eggs to combine. Add the flour and whisk until smooth. Add the milk, salt, and vanilla and mix until incorporated; set aside.
• Add the butter to a large cast-iron skillet and transfer to oven until the butter melts. Remove from oven and quickly pour the batter into the hot skillet. Return to oven and bake until the pancake is puffed and golden, about 15 minutes.
• Drizzle the lemon juice (if using) over the pancake. Spread the jam (if using) evenly over the top. Sprinkle with the confectioners' sugar.

MINI GERMAN PANCAKES

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!