GERMAN PANCAKE
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 29
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.
BUTTERMILK PANCAKES WITH VANILLA BEAN-BERRY SYRUP
Provided by Patrick and Gina Neely : Food Network
Time 40m
Yield 8 pancakes
Number Of Ingredients 14
Steps:
- Make the syrup: Heat the syrup and both halves of the vanilla bean in a small saucepan over medium-low heat. Just before the mixture comes to a simmer, remove from the heat, stir in the berries and set aside for at least 30 minutes to let the flavors meld. Remove the vanilla bean before serving.
- Make the pancakes: Preheat the oven to 200 degrees F. Whisk the flour, cornmeal, granulated sugar, baking powder, salt and nutmeg in large bowl. In a separate bowl, whisk the buttermilk, eggs and oil. Stir the wet ingredients into the dry until just blended. Leaving a few lumps will result in fluffier pancakes.
- Heat a large nonstick skillet or griddle over medium heat. Add enough oil to grease it lightly and leave a film on the bottom of the pan.
- Working in batches, ladle the batter, about 1/2 cup at a time, into the pan. Cook until the pancakes are golden brown on the bottom and bubbles start to form on top, about 3 minutes, then flip and continue cooking another 2 minutes. Repeat with the remaining batter. Put the finished pancakes on a sheet tray and let sit in the oven to stay warm as you finish. Serve topped with the berry syrup, butter and confectioners' sugar.
GERMAN PANCAKE
Piping hot and puffy from the oven, this golden pancake made a pretty presentation for a skier's theme breakfast I hosted. Served with homemade buttermilk syrup, it's an eye-opening treat. Make several German pancakes if you're feeding a crowd, and keep in mind that my easy syrup tastes great on waffles and French toast, too. -Renae Moncur, Burley, Idaho
Provided by Taste of Home
Time 30m
Yield 8 servings (2 cups syrup).
Number Of Ingredients 14
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.
Nutrition Facts : Calories 428 calories, Fat 19g fat (11g saturated fat), Cholesterol 203mg cholesterol, Sodium 543mg sodium, Carbohydrate 56g carbohydrate (42g sugars, Fiber 0 fiber), Protein 8g protein.
EASY HOMEMADE BERRY SYRUP
This berry syrup is easy and super yummy on so many things, especially cheesecake and French toast. The syrup can also be used for pancakes, waffles, crepes, etc.
Provided by Shara Bailey
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 20m
Yield 12
Number Of Ingredients 4
Steps:
- Pour frozen berries and 2 cups water into a medium saucepan and cook over medium heat, stirring occasionally, until they have thawed but are not hot. Add sugar and bring to a simmer; cook for about 5 minutes, stirring frequently.
- Mix remaining 1/4 cup water and cornstarch together in a bowl. Add to the berry mixture and cook over medium-low heat to thicken slightly, about 3 minutes.
Nutrition Facts : Calories 61.6 calories, Carbohydrate 16.4 g, Fat 0.2 g, Fiber 1.6 g, Protein 0.4 g, Sodium 1.5 mg, Sugar 12.8 g
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