Luchows German 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 (AKA DUTCH BABY) RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (205°C).
• Combine the eggs, granulated sugar, salt, milk, vanilla, flour and melted butter in a blender or food processor and blend until smooth.
• Preheat an oven-safe skillet over medium-high heat for 3-4 minutes. Melt the butter in the skillet. Pour the batter into the heated skillet and then immediately, and carefully, move the skillet to the oven and bake for 25-30 minutes. The pancake is done when it is a rich amber color and the sides have risen considerably. Carefully remove the pancake from the skillet and let cool slightly on a wire rack.
• Serve warm with powdered sugar and sliced strawberries.
• Enjoy!

LUCHOW'S GERMAN PANCAKES

Steps:

• Beat eggs lightly.
• Beat in flour, salt and sugar.
• Add milk, beat 5 minutes.
• Melt enough butter in frying pan to coat bottom.
• When hot, pour in 4-5 tbs batter, turning pan to make batter spread to form large, thin, flat pancake.
• Cook till batter bubbles, turn, cook other side.

LüCHOW'S SAUERBRATEN

Steps:

• Wipe steak with damp cloth, season with salt and pepper. Place in earthen, glass, or enamelware bowl. Combine onions, carrot, celery, cloves, peppercorns, vinegar, and bar leaves and 2-1/2 pints water, or enough to cover meat. Cover and put in refrigerator 4 days.
• On fifth day remove from refrigerator, drain meat, sauté in vegetable oil and 1 tablespoon butter in enamelware, glass or earthenware utensil, until seared on all sides. Add marinade liquid and bring to boil, then lower heat and let simmer about 3 hours.
• Melt remaining 5 tablespoons butter in a pan. Stir flour smoothly into it. Add sugar, blend, and let brown to nice dark color. Add to simmering meat mixture. Cover and continue cooking until meat is tender, about 1 hour longer.
• Remove meat to a warmed serving platter. Stir crushed gingersnaps into the pot juices and cook until thickened. Pour this special sauerbraten gravy over meat. Serves 6 or more.
• Serve with Potato or Bread Dumplings. A fine full-bodied red wine is a fitting complement to this well-known dish. A favorite with our guests is Pommard Burgundy.

GERMAN LUCHOW'S FASTNACHT KRAPFEN (BERLINERS)

Steps:

• Heat milk to lukewarm. Soften yeast in 1/4 cup warm milk. Stir 2 1/2 cups flour smoothly into rest of warm milk. Mix yeast quickly into this batter. Cover lightly with folded towel and let stand 1 hour or longer.
• After sponge has risen well, mix in melted butter, sugar, lemon peel, egg yolks, and remaining flour. Stir well.
• Turn dough out on lightly floured board. Fold over, then roll lightly to 1/2 inch thickness. Cut with 3 inch round cookie cutter. Spread half of the rounds with 1 heaping teaspoon jelly or cooked apples. Cover these with remaining rounds. Crimp edges firmly together with fingers. Leave on floured board. Cover lightly with folded towel and let rise in warm room 1/2 hour, or until light and puffy.
• Fry a few Berliners at a time in deep hot fat (360 F) until golden brown. Remove from fat; drain on thick paper toweling. While hot, roll in sugar. Makes 1 1/2 to 2 dozen.
• Luchow's German Cookboook.