Peach German Pancake Recipes

PEACH GERMAN PANCAKE

Steps:

• Position oven rack one level lower than center and preheat oven to 400°F.
• In a medium bowl, blend 2 tablespoons sugar with 1/2 teaspoon cinnamon. Stir in peach slices and toss until evenly coated.
• Place butter in a 9- to 10-inch glass pie plate or ovenproof skillet. Place dish in oven for a couple of minutes until butter is melted. Use a potholder to remove dish from oven and swirl to evenly coat bottom with melted butter.
• Spread peach slices over butter in an even layer and return to oven to bake for 10 minutes.
• While peaches are baking, pour eggs, milk, flour, salt, vanilla, and remaining 1 tablespoon sugar and 1/2 teaspoon cinnamon in a blender. Blend on medium speed for 1 minute. Once peaches have baked, remove dish from oven with a potholder and slowly pour batter over peaches.
• Bake for 20 minutes or until pancake is golden brown and puffy. Allow to cool for a few minutes on a wire rack (it will significantly deflate) before dusting with powdered sugar, slicing, and serving warm.

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.

BAKED PANCAKE WITH PEACHES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in a cast-iron skillet in the preheating oven.
• Combine peach slices, brown sugar, and cinnamon in a bowl; gently toss to coat the peaches well.
• Beat eggs, milk, flour, vanilla extract, salt, and nutmeg together in a bowl until batter well-combined but a little lumpy; pour into skillet. Top batter with the peach mixture.
• Bake in preheated oven until set in the middle, about 20 minutes.

BAKED PEACH PANCAKE

Steps:

• In a small bowl, combine peaches, sugar and lemon juice; set aside. In a large bowl, beat eggs until fluffy. Add the flour, milk and salt; beat until smooth. , Place butter in a 10-in. ovenproof skillet in a 400° oven for 3-5 minutes or until melted. Immediately pour batter into hot skillet. Bake for 20-25 minutes or until pancake has risen and puffed all over. , Fill with peach slices and sprinkle with nutmeg. Serve immediately, with sour cream if desired.

PEACHY BAKED PANCAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Put margarine in a pie dish and melt in the preheating oven.
• Mix eggs, flour, and milk in a bowl; pour over melted butter. Arrange peach slices atop the egg mixture. Sprinkle sugar over the peach slices.
• Bake in preheated oven until the pancake is firm in the center, about 30 minutes.

PEACH GERMAN PANCAKE

Steps:

• Position oven rack one level lower than center and preheat oven to 400°F.
• In a medium bowl, blend 2 tablespoons sugar with 1/2 teaspoon cinnamon. Stir in peach slices and toss until evenly coated.
• Place butter in a 9 to 10-inch glass pie plate or ovenproof skillet. Place dish in oven for a couple of minutes until butter is melted. Use a potholder to remove dish from oven and swirl to evenly coat bottom with melted butter.
• Spread peach slices over butter in an even layer and return to oven to bake for 10 minutes.
• While peaches are baking, pour eggs, milk, flour, salt, vanilla, and remaining 1 tablespoon sugar and 1/2 teaspoon cinnamon in a blender. Blend on medium speed for 1 minute. Once peaches have baked, remove dish from oven with a potholder and slowly pour batter over peaches.
• Bake for 20 minutes or until pancake is golden brown and puffy. Allow to cool for a few minutes on a wire rack (it will significantly deflate) before dusting with powdered sugar, slicing, and serving warm.

PEACH PANCAKES

Steps:

• Mix dry ingredients in large bowl.
• Combine egg and milk; add dry ingredients and beat until smooth; add margarine.
• Add peaches and mix well.
• Bake on ungreased, hot griddle.
• Serve hot with butter and cinnamon.

PEACH PUFF PANCAKE

Steps:

• Heat oven to 375°.
• Spray 2 1/2 quart casserole or 9x13 baking dish, with cooking spray.
• Melt butter in baking dish in oven.
• Beat eggs slightly in large bowl with wire whisk.
• Beat in flour, sugar, salt, milk and almond or vanilla extract until smooth.
• Stir peaches into butter in baking dish. Return to oven 2 or 3 minutes until sizzling.
• Pour batter over peaches.
• Bake about 20 minutes or until puffed and golden.
• Serve with warmed Peach preserves, if desired or Maple syrup.
• Note:.
• You may substitute 1 bag (16 oz) frozen sliced peaches, thawed and drained or canned sliced peaches.

OVEN-BAKED PEACH SKILLET PANCAKE

Steps:

• Place a cast iron skillet in the oven and preheat to 375 degrees F (190 degrees C).
• Mix flour, brown sugar, baking powder, cardamom, and salt together in a large mixing bowl.
• Whisk milk, peach nectar, egg, and 2 tablespoon melted butter together in a separate bowl. Add to the flour mixture with 1 1/2 cup sliced peaches; mix until well blended. Set remaining peaches aside.
• Remove the skillet from the oven with a heat-proof oven mitt; it will be hot. Brush the bottom and sides with remaining 1 tablespoon melted butter. Add pancake mixture and spread out evenly. Arrange remaining peach slices over top and sprinkle with sugar.
• Bake in the preheated oven until edges are browned and a toothpick inserted in the center comes out clean, about 25 minutes.
• Let cool slightly and serve with maple syrup.