Indulge in the delightful flavors of Germany with our exploration of the classic cherry pancakes recipe, a cherished breakfast treat that combines sweet cherries, fluffy pancakes, and a touch of German tradition. Whether you're a seasoned cook or a novice in the kitchen, this comprehensive guide will lead you through every step of preparing these delectable pancakes, from selecting the ripest cherries to mastering the art of achieving a golden-brown crust. Let's embark on a culinary journey to discover the secrets behind Germany's beloved cherry pancakes and savor the taste of this timeless recipe.
Let's cook with our recipes!
CHERRY TOPPED GERMAN PANCAKE
Yield 6
Number Of Ingredients 0
Steps:
- Ingredients:Cooking spray5 eggs1 and 1/4 cup flour1/14 cup milk1 tsp. vanilla1 tsp. sugarDash of saltCanned fruit pie filling (warmed) or soft baked apple slices work great too!Cool whip/for garnishPreheat oven to 4251. Place a 10 inch cast iron skillet on the center rack in a preheated oven or use 6/ one serving mini baking dishes and place them on a cookie sheet in the oven for 3 minutes. 2. Meanwhile mix ingredients 1-7 in a bowl and beat with mixer until blended. 3. Remove hot bake ware from oven after 3 min. and... 4. Spray the hot skillet or 6 individual baking dishes with cooking spray 5. Pour batter into the hot/sprayed pans 6. Return to the oven for 20-25 minutes for the skillet and 15-20 min. for the 6 mini baking pans. 7. Cut into wedges or serve single portion baking dish ones 8. Sprinkle with powder sugar and top with warmed can cherries or any kind of warmed fruit; top with whip cream
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.
FLUFFY AMERICAN PANCAKES WITH CHERRY-BERRY SYRUP
You'll flip over these next level fluffy American pancakes - the perfect indulgent brunch treat. Serve with our tangy cherry syrup and irresistible maple syrup and bacon
Provided by Cassie Best
Categories Breakfast, Brunch
Time 40m
Yield Makes 12 (serves 2-4, depending on your appetite)
Number Of Ingredients 15
Steps:
- Make the pancake batter up to a day ahead, or just before cooking. Tip the flour, baking powder, cinnamon and 2 tsp sugar into a bowl, add a good pinch of salt and combine with a whisk. Add the eggs, buttermilk or yogurt and milk to the bowl and whisk into a smooth batter. If making ahead, cover and chill until ready to cook.
- Tip the blueberries, cherries, cornflour, 2 tbsp sugar and the vanilla into a pan, and stir until the berries are coated in cornflour. Add 1 tbsp water, then place over a high heat and bubble for a minute or 2 until syrupy but the berries are still holding their shape. Set aside to cool, then remove the vanilla pod, if using. This is best served warm.
- Heat the grill to medium-high and arrange the bacon on a baking tray lined with foil. Set aside. If you have a separate oven, heat this to a low setting (50C/30C fan/gas ½) with a baking tray in it (this is to keep the pancakes warm as you cook them). If not, they can sit under the bacon, just keep a close eye on them.
- Heat a glug of oil in a large, heavy frying pan, wipe the oil around the pan with a piece of kitchen paper, leaving a fine coating of oil on the surface. Transfer the pancake batter to a jug. When the pan is hot but not smoking (keep it over a moderate heat) pour the batter into the pan, making 7-8cm pancakes, with plenty of space between them (you should fit three pancakes in at a time). The batter should sizzle a little as it hits the pan, but not aggressively - adjust the heat if you need to. Cook each pancake until the underside is golden; by this time bubbles should be appearing on the surface and the edges beginning to set, indicating that the pancake is ready to flip over. Use a fish slice to do this. They should take roughly 2 mins on each side. Transfer the pancakes to the warm baking tray. Wipe a little more oil around the pan and continue cooking the rest of the batter in this way. You should make 12 pancakes.
- When you're halfway through the batter, grill the bacon for 4-5 mins on each side until crispy.
- To serve, stack the pancakes with a dollop of mascarpone, bacon, and fruits between each layer, and serve with a jug of maple syrup.
Nutrition Facts : Calories 932 calories, Fat 47 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 29 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 3.1 milligram of sodium
GERMAN PANCAKES II
A childhood favorite of mine. We eat it every Sunday morning. Golden pan style egg dish, with lots of big bubbles while baking. Serve with maple syrup.
Provided by BRENNASPITZ
Categories Breakfast and Brunch Pancake Recipes Baked Pancake Recipes
Time 55m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 235.5 calories, Carbohydrate 18.2 g, Cholesterol 209.6 mg, Fat 13.6 g, Fiber 0.6 g, Protein 9.9 g, SaturatedFat 7 g, Sodium 190 mg, Sugar 2.4 g
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.
GERMAN POTATO PANCAKES
These are a nice change from regular pancakes. They make a great dinner meal when served with bratwurst sausage. I spread mine with cranberry sauce and top with maple syrup.
Provided by SWIZZLESTICKS
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
- Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.
Nutrition Facts : Calories 283.3 calories, Carbohydrate 40.7 g, Cholesterol 62 mg, Fat 11 g, Fiber 5 g, Protein 6.8 g, SaturatedFat 2 g, Sodium 245.5 mg, Sugar 2.4 g
CHERRY PANCAKES (GERMANY)
This recipe comes from the 1955 cookbook, Germany Cookery & is included here to plump up my Deutsch recipes cookbook for the Zaar World Tour 6.
Provided by Sydney Mike
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak rolls in cold water, then squeeze them as dry as you can before breaking them up.
- Thoroughly mix rolls with flour, eggs, milk & the 2 teaspoons of sugar.
- Pit the cherries, then cut each in half & fold them into the batter.
- In a large skillet melt the butter over medium-high heat then drop spoonfuls of batter onto the butter, browning the pancakes for several minutes on first one side & then the other.
- Mix together the 2 tablespoons of sugar & the cinnamon, & serve the pancakes topped with a sprinkling of this cinnamon sugar.
Tips:
- Use fresh cherries: Fresh cherries are the best choice for these pancakes, as they have the best flavor and texture. If you can't find fresh cherries, you can use frozen cherries that have been thawed and drained.
- Don't overmix the batter: Overmixing the batter will make the pancakes tough. Mix just until the ingredients are combined.
- Cook the pancakes over medium heat: Cooking the pancakes over medium heat will help them cook evenly without burning.
- Serve the pancakes with your favorite toppings: Cherry pancakes are delicious served with butter, syrup, powdered sugar, or fresh fruit.
Conclusion:
Cherry pancakes are a delicious and easy-to-make breakfast or brunch dish. They're perfect for a special occasion or a lazy weekend morning. With just a few simple ingredients, you can create a stack of fluffy, flavorful pancakes that everyone will love. So next time you're looking for a new pancake recipe, give these cherry pancakes a try.
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