| Baked pancakes?
Posted: 5/14/2007 10:53:40 PM | When i was younger, my aunt used to make what she reffered to as "German Pancakes".
It was a pancake type micture that had many eggs, milk , butter and sugar in it, which would be poured into a pan and then baked.
It would puff up (much like a yorkshore pudding)and it was so good and sweet and fluffy an light and delicious (especially when she added cinnimon apples on top)..
I have looked all over for this recipie, but i can't find it.. any source for "german pancakes" don't really appear to be what she made...
would anyone know of this recipie, and have a recipie they could share? | |
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| Baked pancakes?
Posted: 5/14/2007 11:03:28 PM | | No..but I had a great grandma that was German. And I know exactly what your talkin about, but haven't had them since she fixed them when i was 9 yrs old. I also had pancakes made by an old woman that lived up the road from my Grandfathers farm. They had a creamy corn in them, and they rocked!!! But can't seem to get those down either. | |
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| Baked pancakes?
Posted: 5/15/2007 12:16:18 AM | I'm not big on breakfast foods but isn't that called a Pannekoeken?
http://www.foodreference.com/html/pannek-td-217.html
http://www.foodreference.com/html/panek-ab-217.html
I know those two say dutch but google and keep searching and I am sure you will find something even closer to what you want. The apple and cinnamon one is close but lacks the sugar you mentioned. Do you remember the sugar being atop it or literally a part of the pancake itself?
I can understand how you could not find it, old people might rename things, cultures rename things, often many cultures invented about the same thing and call it by at least a half a dozen names. In fact I think the most difficult part of cooking is keeping track of all the various names and terms and I am always slightly in awe of those who have so many of those details very well known. I can cook and bake very well but my ability to verbalize it all is comparitively weak, at least compared to where I'd like it to be.
http://search.live.com/results.aspx?q=Apple+Pannekoeken&FORM=QSRE2
The above link is for apple ones but even just a regular search for pannekoeken reveals even wikipedia has an article on them, you might find a list of what names other nationalities called them or similar items. Cooking is like that, wonderfully culturally diverse. In all honesty I think if it were not for food I might not have nearly the interest I do for any geography beyond america. Good food and music are eye openers to other cultures. Enjoy and get back to us when you find and have made one that seems like what you remember. Might be able to help you tweak it further.
Offhand the things that strike me about those recipes are this: It is basically a popover only made in a different shape and with the addition of butter. Still baked at a high heat like a popover. My only addition I would do to the recipes is to add a tsp of vanilla to the pannekoeken. It will make it drastically superior quality.
You might even experiment with other flavors, some love almond flavoring in baked goods, these days places like watkins make peach and lemon concentrated flavorings that could make that interesting, as well. Some of the best cakes use a mix of almond and vanilla flavoring. Often 2 tsp vanilla, 1 tsp almond. Once one has made the same item dozens of times these little refinements are often very appreciated to the tastebuds! | |
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| Pannekoekens Part II
Posted: 5/15/2007 1:40:49 AM | A little more research revealed this pan used for dutch baby or german pancake and pannenkoeken. That goes back to what I was mentioning early, different cultures, same or similar product. Mainly it looks like the pan NEEDS to have round edges. I've found that the same for other egg products, like a proper omellette.
http://www.preparedpantry.com/index.asp?PageAction=VIEWPROD&ProdID=762
This next link is for regular pancakes but with a caramel sauce that the apples also cook in -- I think it sounds like it would make a great topping for a plain pannekoeken!
Make a German Apple Pannekoeken. Make these fall favorites--muffins, quick breads, and more: Butterscotch Pecan Muffins Chocolate Chip Pumpkin Muffins Tropical Banana Nut Bread
www.preparedpantry.com/index.asp?PageAction=Custom&ID=26 · Cache
Here's another interesting tidbit "Keukenstroop (for pannekoeken) " ... Maybe the original german name is Keukenstroop?
This next one has sugar in it, so maybe its closer to your grandma's recipe?
Personally I like the idea that it uses brown sugar, I love the flavor of brown sugar more than the regular white stuff but notice its less milk and flour than the others but the same amount of eggs so it will accentuate more of that good eggytexture that is so inviting to the mouth. Plus it sells me on being a much higher quality recipe by having some form of flavoring/spices within the batter itself. cinnamon and nutmet in place of the vanilla or almond I mentioned early. Perfectly fine because some flavor is better than none. They also go with a higher heat which for non yeast rising batters works much better. The higher heat gives a better rise. Also more texture difference between the browned edges and the tender inside. I'd try this recipe first unless I were out of apples.
German Baked Apple Pancakes
1 tablespoon butter
3 large eggs
1/2 cup milk
2 tablespoons brown sugar
1/2 cup all-purpose flour
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons melted butter
Butter for sautéing
2 cups sliced and peeled tart apples
2 tablespoons brown sugar
1/2 teaspoon cinnamon
Visit The Pancake Center
Everything you need to know about making pancakes.
Free articles and recipes | Free E-books | Techniques and Tips | Tools | Ingredients
Directions
Preheat the oven to 450 degrees
1. Prepare a deep-dish nine-inch pie pan by melting one tablespoon of butter in the pie pan and rolling it around the surface. If you use a non-metal pan, you can melt the butter in the microwave. Do not brown the butter.
2. Whisk the eggs, milk, and brown sugar together until light.
3. In another bowl, mix the flour, salt, and spices together. Fold the flour mixture into the egg mixture.
4. Pour the batter into the prepared pan. Bake for 15 minutes or until golden.
5. While the pancake is baking, toss the sliced apples in the brown sugar and cinnamon.
6. Heat a skillet with butter. Do not burn the butter. Sauté the apples in the butter until nearly tender. Set aside.
When the pancake is done, remove it from the pan to a platter for serving. Scoop the sautéed apples into the pancake. Serve immediately with warm maple syrup.
Most of these recipes sound like they would feet 3 hungry people or maybe it is just me, I never liked eating a lot for breakfast. An ultra easy cheat would be to use the regular pannenkoeken and use canned fruit****ail as a filling/topping for lazy days.
I think I will make one of these for my mom for my late Mother's Day Dinner. There something new and interesting to me, a pie tin can work, even a glass mixing bowl would be fine for baking, for larger ones I imagine the wok would work just fine, too.
Last note of experience I will give you with these kinds of recipes is in terms of the flour itself. Sifting can make the end result drastically lighter. Cake flour would make this product even that much more superior, its a softer wheat and very well sifted and extremely well aereated. This makes for a wonderfully light end result. These two changes would probably make it even better than restaurant quality!
Thanks for bringing this to my attention, hope my research helps you out in fulfilling those sometimes oh-so-elusive but cherished childhood memories! warm fuzzies not included  | |
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| Pannekoekens Part II
Posted: 5/15/2007 6:12:55 AM | Baked Apple Pancake
2 tablespoons oat flour
2 tablespoons cake flour (*Cook's Note: use low-gluten, which keeps the pancake from getting tough)
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
4 jumbo eggs, separated
2 tablespoons sugar
4 ounces buttermilk
2 tablespoons lemon juice
2 large apples, peeled and grated (recommended: Golden Delicious)
2 tablespoons butter
Cinnamon, for sprinkling
4 tablespoons walnuts, chopped
Powdered sugar, for sprinkling
Special equipment: 10-inch ovenproof non-stick frying pan
Serving suggestion: Maple, Apple Cider and Nutmeg syrups
Preheat oven to 350 degrees F.
Combine the flours, baking powder, salt, cinnamon, and nutmeg together in a bowl and mix together. Beat the egg yolks until foamy and add the buttermilk. Add the dry ingredients to the wet ones. Mix thoroughly to ensure that they are well incorporated.
Add the lemon juice to the grated apple. Pour the batter into the apple mixture. Whip the egg whites to stiff peaks, and add sugar. Gently fold into the apple batter.
Melt the butter in a 10 inch ovenproof non-stick frying pan. Pour in the batter and sprinkle with the cinnamon and sugar. Toss on the chopped walnuts and bake in oven for 20 minutes. Remove and dust with powdered sugar. Cut into wedges and serve immediately. | |
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| Pannekoekens Part II
Posted: 5/15/2007 8:22:08 AM | kobieandbaily ;
This looks like it would be what i am looking for! I am going to be giving this a try to night for dinner, and will report back!
Thanks for the pointers!
(now i just have to hope that it's just as good as i remember.....)  | |
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| Pannekoekens Part II
Posted: 5/16/2007 9:37:20 PM | Well I am sitting here trying that one recipe I posted above from the link and all I can say is don't bother!!! I probably did not get enough volume in the eggs or maybe I am just too tired and screwed up something but things never come out this bad for me. It's most likely the recipe. This thing could double as a boat anchor.
I have noticed the best recipes that want volume always seperate the eggs and beat each seperately for maximum volume. So with that in mind I will try kobieandbailey's recipe next.
OP, did you ever make it?
This thread intrigued me as it is something I have never made before. | |
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| Baked pancakes?
Posted: 5/17/2007 6:44:18 AM | Try visiting an "Original Pankcake House" in your area. They've done the best job at German Pancakes that I know of. Ask them, and see if they'll share the secret. If not, and you want it badly enough, apply for a job. :)
The ones in Minnesota are:
Eden Prairie
549 Prairie Center Drive
Eden Prairie, Minnesota 55344
952-224-9440
Edina
3501 West 70th Street
Edina, Minnesota 55435
952-920-4444
Maple Grove
6322 Vinewood Lane
Maple Grove, Minnesota 55311
763-383-0888
Wayzata
901 East Lake Street
Wayzata, Minnesota 55391
952-475-9151 | |
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| Baked pancakes?
Posted: 5/17/2007 8:17:39 AM | If i lived anywhere near Minnesota, i would take your advice :) But since that state is in a whole different country, i gotta do it all on my own..
I haven't had the opportunity to try the recipe yet.. (my kids drank all the milk!!!) going to attempt it for lunch in about 1 hour or so.
Stay tuned! | |
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| Baked pancakes?
Posted: 5/18/2007 8:23:51 PM | Made them today !!!!
I used 1/2 cup of sugar though (well. it was 1/2 cup of "half sugar" all the taste half the calories!) and they turned out AMAZING!
My kids loved them as well...
thanks for helping me relive MY childhood and sharing the memories with my kids! | |
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| Baked pancakes?
Posted: 5/19/2007 7:24:58 AM | | Glad you and the kids liked them !!!! They sound good right about now | |
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| Baked pancakes?
Posted: 5/19/2007 2:52:40 PM | German Pancakes
preheat oven, very important, to 400*
spray a pie dish, 10 inch with 'pam'
put dish in oven
mix together
4eggs beaten well
1/2 cup milk
2T melted butter
than add
1/2 teaspoon salt
1/2 flour, OR 1/4 white and 1/4 c wheat flour
mix well, pour into pie pan and into oven
turn oven to 350*
pancake will form up the sides into a dish shape.
remove when edges are brown, about 16 minutes or so.
makes a serving for 1 person......
mix melted butter and lemon juice, half and half and quickly removed pie from oven and pour butter and lemon juice in it, swirl around to coat the inside, must do it quickly as the dish shape will begin to shrink. Then coat with lots of powdered sugar.
This makes a very large pancake/bowl, so I usually cut in in half after doing the lemon butter and let each kid put its own sugar on it.
You can reuse pie pan but wash and cool down to start over with. A great Saturday morning dish as it takes time to make enough for everyone.
DO NOT open oven during baking as this will make it fall. The pancake has the texture in the botton of a custard and the sides of a cream puff.
Always serve with alot of bacon too.
One son does not like lemon so he eats it just like a pancake with syrup.
ENJOY!! | |
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| Baked pancakes?
Posted: 10/16/2007 10:54:49 PM | We has swedish rolled up with jelly inside. Now I like apple blueberry pancakes, yum yum!
But German, here ya go:
from the former inn's recipe archive:
German Baked Pancake
2 to 4 servings, depending on accompaniments
A relative of both popovers and Yorkshire pudding, GBP (as it was affectionately known in-house) is just one of the irresistible recipes which, once you taste it, will become part of your culinary lexicon forever.
It's not original to us by any means --- GBP's have been around forever. Sometimes they're made in smaller skillets, in which case they're called "Dutch Babies." (Both German and Dutch guests, however, have told us that they'd never seen them in the home countries, so who knows?) You can see a finished GBP, in all its glory, at left, in what was once Dairy Hollow's Tulip Room. The one pictured is filled with sautéed apples, but any fruit, or even just lemon and powdered sugar, is plenty satisfying.
We always gave out the recipe cheerfully and over the 18 years of Dairy Hollow House's existence, countless guests told us it has become a regular part of their weekend breakfast routine. And oh, the agonized phone calls we'd receive from anguished guests who've lost their copy of the recipe! Countless times we've read it over the phone to a guest, presumably scribbling away madly on the other end of the line --- and since the advent of the fax, of course GBP has traveled that way, too... and now over the Net.
Via any communication medium, it's still just plain delicious.
Ingredients:
3 large eggs
3/4 cup unbleached white flour
3/4 cup milk
1/2 teaspoon salt
1/2 teaspoon vanilla or lemon extract
1 1/2 tablespoons butter
1. Preheat oven to 450º.
2. Beat together eggs, flour, milk, salt, extract. When very smooth, set aside while you melt the butter in a 12-inch heavy cast-iron skillet.
3. When skillet is quite hot, pour in batter and (using potholders) put skillet in oven.
4. Bake for 15 minutes at 450º; lower oven temperature to 350º and bake for another 10 minutes. It will have puffed dramatically but will soon settle down a bit, so show it to your guests quickly so they can exclaim with delight. Also, the edges end up higher than the middle, making a crater perfect for any toppings of fresh or sauteed fruit or this simple fix:
Lemon Topping: When pancake is done, squeeze over it juice of 1/2 lemon and sprinkle amply with sifted powdered sugar to taste. Garnish with lemon twist.
NOTE: some enjoy GBP hot from the oven with a warm fruit filling and a scoop of ice cream, for dessert. | |
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| Baked pancakes?
Posted: 10/16/2007 11:23:53 PM | my mom showed me how to make those, the recipe called it German Oven Pancake.
I used to make it all the time, as a growing boy i'd slap on some butter, soak it in maple syrup and eat the whole thing myself.
i remember one time when i was a teen, my uncle was living with us for a while. i was a pretty sullen little brat, but i came down from my room without a word, and started making it. I was an expert by then, and whipped it up pretty fast. I was pouring the maple syrup over it and my uncle rubs his hands together and says 'hmmmm, that looks good!'
without a word, i grabbed a fork and took the whole pan upstairs with me.....left him looking at me with his jaw open. Sorry unc, make your own damn pancake. | |
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| Baked pancakes?
Posted: 11/9/2007 10:51:39 PM | This is the ticket---not to be missed. Please try it and let me know how orga...er....yummy it is!!!!
PUFFED OVEN-BAKED PANCAKES
Ingredients:
1 tablespoon unsalted butter
1 egg
1/4 cup milk
1/4 cup all-purpose flour
1/8 teaspoon salt
Preheat an oven to 475 degrees F.
Select a baking pan or dish. Add the butter (you'll
need enough to generously coat the bottom of the
baking container) and heat in the oven until the
butter is melted and the container is hot; watch
carefully to avoid burning the butter.
Meanwhile, calculate the number of servings and
multiply the ingredients accordingly. In a blender,
combine the egg(s), milk, flour and salt and blend
until smooth. Pour the batter into the heated baking
pan or dish and return the pan to the oven. Cook until
the pancake is well puffed and golden, about 12
minutes, or longer for larger pancakes or those with a
thick layer of batter. Serve at once. When you make
larger pancakes, cut them into wedges at the table. | |
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| Baked pancakes?
Posted: 4/3/2008 8:31:25 PM | | Can this recipe be made with pancake mix? | |
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| Baked pancakes?
Posted: 4/3/2008 10:45:24 PM | Baked Apple Cinnamon Pancake
4 apples, peeled, cored & thinly sliced
1/2 cup butter
1/2 cup brown sugar
1 tsp. cinnamon
6 eggs
1 cup flour
1 cup milk
3 tbsp. granulated sugar
2 tbsp. confectioners’ sugar, optional
Preheat oven to 425°F and melt 1/4 cup butter in 9x13 baking dish. Add apples and sprinkle with brown sugar and cinnamon. Cook for 10 minutes or until apples are tender and liquid has evaporated. Blend eggs with flour, milk, sugar and remaining 1/4 cup melted butter until smooth. Pour batter over cooked apples. Return to oven and bake 25 minutes or until browned and puffed. If desired, sprinkle with confectioners’ sugar.
Dutch Babies
3 eggs
1/2 cup milk
1/2 cup flour
1/2 tsp. salt
2 tbsp. melted butter
2 tbsp. confectioners’ sugar
2 cups fresh fruit
Combine eggs, milk and butter; add flour and salt; thoroughly blend. Pour into greased 8” round ovenproof dish, filling 1/3 full. Bake at 450°F for 10-15 minutes until puffed and golden brown. Place on serving platter; fill one side with sliced fresh fruit; fold over remaining side and sprinkle with confectioners’ sugar. | |
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| Baked pancakes?
Posted: 4/4/2008 12:56:07 PM | | Yes, Dutch Pancakes, I love these! Ever since I ate them, I cannot eat any other pancake, unless it is buckwheat. These are the best ever! | |
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| Baked pancakes?
Posted: 4/4/2008 2:55:45 PM | Yet another recipe...
From my friend Mikey, who cooks for 300+ at Scout camp and makes it seem easy...
6 Eggs
1 C Flour
1 C Milk
1 t Salt
4 T Butter, melted
Beat eggs and add flour. Once combined, add milk and beat until smooth. Add remaining ingredients. Pour into a greased 9 x 13 pan and bake in a preheated 425 degree oven for 15 min (or puffed & golden).
Dust with powdered sugar. Eat, feel arteries clogging, find statin pills  | |
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