Pfannkuchen Dutch Pancake Recipes

EASY MAKE GERMAN PANCAKES | DUTCH BABY PANCAKE

Steps:

• Preheat oven to 425 degrees.
• Place butter in 9X13 baking dish and place to warm in oven
• Combine eggs, milk, flour and salt into a smooth batter
• When butter is melted, swirl batter into the melted butter.
• Return to the oven and bake for 25 minutes
• Remove from Oven, slice into 12 equal pieces
• Drizzle with lemon juice and lightly dust with powdered sugar and serve

PANNEKOEKEN

Steps:

• Preheat the oven to 400 degrees F.
• Add the cinnamon, nutmeg and apples to a pan. Saute the apples over medium-low heat until slightly soft, 3 to 5 minutes.
• Meanwhile, prepare the batter. Mix the milk, vanilla and eggs in a bowl. Add the flour, granulated sugar and salt and whisk lightly (some lumps are ok but not too many).
• Increase the heat under the apples to medium and add the brown sugar and butter. Cook until a syrup forms, about 3 minutes, then add the batter all at once to the center of the pan. Swirl the apple syrup mix through the batter, using a heatproof spatula, to form ribbons (you do not want to fully combine the apple-sugar syrup into the batter). Cook until small bubbles form around the edge.
• Finish cooking the pannekoeken in the oven, 12 minutes. To serve, invert a 12-inch plate over the pan and flip the pan to turn out the pannekoeken. Sprinkle with powdered sugar, top with whipped cream and enjoy!

GERMAN PANCAKE RECIPE (AKA DUTCH BABY) FOR PANCAKE DAY!

Steps:

• Preheat oven to 450F / 230C.
• In a 12-inch skillet, melt the butter. Set aside.
• In a medium bowl, beat the eggs.
• Add in the milk and beat well.
• Slowly, add in the salt and the flour, while whisking steadily.
• Mix in the melted butter. It is okay if there are a few small lumps in the batter.
• Using a paper towel, lightly spread the remains of the melted butter around the pan to coat it.
• Pour the batter into the skillet, and bake for 15 minutes at 450F/ 230C. Reduce the heat to 350F / 175C and bake for an additional 10 minutes.
• Serve immediately. Top with a generous squeeze of lemon juice and a sprinkle of powdered sugar.

APFELPFANNKUCHEN (GERMAN APPLE PANCAKES)

Steps:

• In a medium bowl, mix together flour, milk, water, and egg yolks.
• In a separate bowl, beat the egg whites with the salt until stiff peaks form. Fold the beaten egg whites into the flour mixture.
• Heat roughly ¼ Tbsp of butter in an 8" skillet over medium-high heat.
• Arrange some of the apple slices in the hot skillet. Let the apple slices caramelize for 30-45 seconds.
• Spoon enough batter into the skillet to fill the entire pan in a ¼ - ½ inch layer. (The batter will be stiff from the egg whites and will need to be spread evenly with a spatula to thin it for consistent cooking.)
• When edges start to turn golden and the center is mostly dry, about 4-5 min, carefully flip the pancake. Cook for 2-3 minutes on the second side. Then, slide the pancake onto a serving platter.
• Keep the pancakes warm in a low oven while you make the rest of the pancakes, adding a little butter to the skillet before each set of apples and batter. (As the pan gets hotter, you may need to reduce the heat slightly to keep the apples from burning.)
• Sprinkle the pancakes with cinnamon sugar to serve.

PFANNKUCHEN - DUTCH PANCAKE

Steps:

• Preheat oven to 400°F.
• Spread butter over bottom and sides of an unheated 10" skillet.
• Sift flour and salt together.
• Beat eggs thoroughly; add flour alternatively with milk a little at a time.
• Beat until smooth and pour batter into prepared frying pan.
• Bake for 10 minutes; reduce heat to 350F and bake for 10 to 15 minutes more.
• The pancake should puff up at the sides and be crisp and golden.
• Sprinkle with powdered sugar and lemon juice; roll up like an omelet.
• Serve on a hot platter.

DUTCH BABY PANCAKES WITH BERRIES

Steps:

• Preheat oven to 400 degrees. Combine eggs, flour, milk, sugar, and nutmeg in a blender and blend until smooth. ⁣
• Place butter in the Radical Pan by Chef Oren and melt the butter.⁣ Add the pancake batter to the pan, return pan to the oven and bake for 20 minutes until the pancake is puffed and golden.
• Remove pancake from the oven, drizzle with honey and confectioners sugar. Top with fresh berries and enjoy.⁣

KARTOFFEL PFANNKUCHEN - POTATO PANCAKES

Steps:

• To prepare the potatoes, peel and cover with cold water.
• Let stand several hours before using.
• Pour off the water and grate.
• Drain very thoroughly.
• Add eggs to grated potatoes and mix lightly; stir in remaining ingredients.
• Drop from a teaspoon on a hot, well-greased skillet.
• Brown on both sides.
• Serve hot with applesauce.

APPLE PANCAKES: APFELPFANNKUCHEN

Steps:

• For the pancake batter: Sift the flour, sugar, baking powder, and salt into a small mixing bowl and make a well in the center. Whisk the milk, egg, melted butter, and vanilla until smooth in a 1-quart measure. Pour into the dry ingredients, and whisk until creamy. Cover and let stand while you prepare the apples.
• For the apple mixture: Quarter each apple, then peel, core, and slice each quarter crosswise 1/8-inch thick, letting the slices fall into a large mixing bowl. Add the sugar mixture and lemon juice and toss well. Melt the butter in a heavy 12-inch skillet over moderate heat, then let it foam up and subside. Add the apple mixture and saute 2 minutes, stirring often. Pour in the water, reduce the heat to low, cover, and cook 5 minutes. Uncover, raise the heat to moderate and boil, uncovered, shaking the skillet often, for 1 1/2 to 2 minutes, just until all juices boil away. Scoop the skillet mixture into a 1-quart measure and reserve.
• Preheat the oven to 150 to 200 degrees F.
• To cook the pancakes: Generously oil the bottom and sides of a well-seasoned 10-inch omelet pan or spray with nonstick vegetable cooking spray and set over moderate heat for 1 minute. Remove the pan from the heat, pour in a scant 1/3 cup of the pancake batter, and tilt the pan first to 1 side, then to another, until the batter coats the bottom of the pan in a thin, even layer. Set the pan on a hot pad on the counter, then by hand, arrange 1/2 cup of the apple slices on top of the batter in the pan, distributing them as evenly as possible. Pour in another scant 1/3 cup batter, covering the apples as uniformly as possible. Tilt the pan gently to distribute the batter more evenly, if necessary.
• Set the skillet over moderate heat and cook the pancake, uncovered for 1 minute. Reduce the heat to low and cook, uncovered, 2 minutes longer, until the pancake has dried around the edge and holes begin to appear on top. Spray a small, thin-bladed spatula with the cooking spray, carefully loosen the pancake around the edge, then shake the pan over the heat several times until the pancake moves freely. Quickly spray a large, flat round plate with the cooking spray and ease the pancake onto it right side up. Using potholders to protect your fingers, invert the omelet pan on the plate, then invert once again so the pancake is in the pan uncooked side down. Set over moderate heat and cook the pancake, uncovered, for 2 minutes. Slide onto a large round, ovenproof plate, cover with foil, and set in the warm oven. Cook the remaining pancakes the same way, recoating the skillet with cooking spray before each new pancake. As each new pancake finishes cooking, slide on top of the foil-covered pancake, top with more foil and return to the warm oven. When ready to serve, slide each pancake onto a heated plate and dust with vanilla sugar.
• Broiler method: Set the broiler rack 6 to 7 inches below the heating element and preheat the broiler. Follow the basic recipe, but be sure that the omelet pan or skillet you use has a flameproof handle. As soon as a pancake has browned 3 minutes in the skillet on top of the stove, transfer to the broiler and broil 3 to 3 1/2 minutes, until nicely tipped with brown. Carefully loosen the pancake around the edge with a spatula, ease right side up onto a large round plate, cover with foil, and keep warm. Cook the 3 remaining pancakes the same way. Dust with sugar and serve.