Bavarian Pancakes Recipes

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.

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.

BAVARIAN PANCAKES

Steps:

• Mix all ingredients; don't over beat. Mix may have some lumps.
• Heat skillet and melt butter.
• Pour about 1/2 cup mix in circle into skillet and fry until bubbly.
• Turn over and fry until light brown.
• Top with syrup, powdered sugar, apple sauce, nuts, chocolate chips, whipped cream or any such ingredient and roll up.
• Eat in a roll.

GERMAN PANCAKES (FROM THE MENNONITE TREASURY OF RECIPES)

Steps:

• Mix all together with a mixer or by hand until free of lumps.
• Spray frying pan with "Pam" and heat over high heat until hot.
• Reduce heat and pour approx 1/3 cup of batter in center and tilt to cover entire bottom of pan.
• When small bubbles form and bottom begins to brown, flip and cook other side.
• We like to eat these sprinkled with sugar and rolled up.

GERMAN OVEN PANCAKES

Steps:

• Preheat oven to 450°F. If you have a convection oven, set it at 425°F (the pancakes rise even higher on the convection setting).
• In a large bowl, lightly beat the eggs with a whisk or fork. Stir in the milk, melted butter, salt and sugar. Add the flour to the egg mixture, a big spoonful at a time as you continue to whisk. Be careful not to over-mix, to keep the pancake light and fluffy.
• Lightly spray a 9"-11" oven-safe skillet with cooking spray.
• Pour the batter into a heated skillet (this will yield a more golden brown, puffier pancake). Bake 12-18 minutes, just until the edges are golden. Check your pancake at the 12 minute mark. Top with the fresh fruit and whipped cream just before serving.