Best 3 Old World Puff Pancake Recipes
The old-world puff pancake is a classic breakfast or brunch dish known for its impressive height. It is a beloved European dish, with different variations found in Germany (Dutch baby), Austria (kaiserschmarrn), and Hungary (palatschinken). This delectable pancake boasts a light and airy texture, akin to a cloud, with a crispy exterior. The pancake can be enhanced with various toppings, such as fresh berries, powdered sugar, lemon juice, or a dusting of cinnamon sugar.
Here are our top 3 tried and tested recipes!
OLD WORLD PANCAKE
This recipe came from an old cookbook that my sister found at a garage sale in Sudbury, that's Northern Ontario, Canada. It is fast and easy and different. We love it with lots of warm Canadian maple syrup! I love that there is no flipping or pan watching involved in this one.
Provided by AnnieCan
Categories Breakfast
Time 21m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Turn oven on to 425'.
- Put butter in large (10 inch) ovenproof fry pan (I use a 4 litre sauté pan) and put the pan in the preheating oven.
- In medium mixing bowl, whisk together the eggs and milk.
- Sprinkle in the sugar, nutmeg and flour. This means, just dump in the dry stuff.
- Whisk it all together until it is smooth.
- Remove hot pan from the oven, swirl the butter around and then dump in all the batter.
- No need to spread it or mess about, just pop it back into the hot oven uncovered, close the door and sit back with a cuppa and wait.
- Set that timer for 16-18 minutes.
- Remove from oven and slice into wedges, in my house that means half for me and half for my husband!
- This is great served with warm maple syrup, from annieCANada of course.
- Now enjoy. If you are having a big breakfast and you actually have leftovers, rest assured that this pancake tastes great at room temperature, cold or reheated.
- Gotta love that!
- B'Shalom everyone, Anne.
Nutrition Facts : Calories 447.4, Fat 22, SaturatedFat 11.8, Cholesterol 288.9, Sodium 241.1, Carbohydrate 45.2, Fiber 1.5, Sugar 4.9, Protein 16.3
OLD-WORLD PUFF PANCAKE
My mom told me her mother-in-law showed her how to make this dish, which became popular during the Depression, on their "get acquainted" visit in 1927. At that time, cooks measured ingredients in pinches, dashes and dibs. But through the years, accurate amounts were noted. My wife and I continue to enjoy this dish today, particularly for brunch. -Auton Miller, Piney Flats, Tennessee
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place butter in a 10-in. ovenproof skillet; place in a 425° oven until melted, 2-3 minutes. In a blender, process the eggs, milk, flour, sugar and nutmeg until smooth. Pour into prepared skillet. , Bake at 425° until puffed and browned, 16-18 minutes. Dust with confectioners' sugar. Serve with lemon wedges and, if desired, syrup and raspberries.
Nutrition Facts : Calories 178 calories, Fat 5g fat (2g saturated fat), Cholesterol 144mg cholesterol, Sodium 74mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 9g protein.
GERMAN PUFF PANCAKES
Puffy oven-baked buttery pancake. It's SO easy! You may never make traditional pancakes again. Pour your favorite syrup over it, or just dust powdered sugar on top. There's not much need to add more butter because it's already baked onto the top and forms a delicious salty and buttery crust.
Provided by Kristi Francis
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Whisk the eggs, flour, milk, salt, vanilla extract, and cinnamon in a bowl; set aside.
- Put the butter in a 9x11-inch baking dish. Melt the butter in the preheated oven, making sure it doesn't burn, about 5 minutes. Pour the batter into the baking dish with the melted butter.
- Return to the oven and bake until the pancake is puffed and no longer moist in the center, 20 to 25 minutes.
Nutrition Facts : Calories 203.1 calories, Carbohydrate 18.4 g, Cholesterol 199.4 mg, Fat 9.8 g, Fiber 0.7 g, Protein 9.8 g, SaturatedFat 4.5 g, Sodium 211.3 mg, Sugar 2.4 g
Tips:
- Ensure all ingredients are at room temperature: Room temperature components blend more uniformly, producing a smoother batter and a loftier pancake.
- Beat egg whites separately: Whipping egg whites until stiff peaks form adds a light and airy texture to your pancake.
- Fold the egg whites gradually: Gently incorporate the egg whites into the batter using a spatula, maintaining as much air as possible.
- Preheat your oven: A preheated oven is crucial for creating the perfect pancake rise.
- Bake in a hot oven: High heat is essential for achieving a well-risen pancake with a crispy exterior and a fluffy interior.
- Don't open the oven during baking: Opening the oven door causes the temperature to fluctuate, affecting the pancake's rise.
- Serve immediately: Puff pancakes are best enjoyed fresh out of the oven when they are at their peak of flavor and texture.
Conclusion:
This classic Old World Puff Pancake is a testament to the enduring appeal of simple yet delicious recipes. With its origins in Central Europe, this dish has captivated taste buds for centuries, earning a well-deserved spot as a beloved breakfast or brunch treat. Its unique combination of crispy edges, light and airy interior, and delicate flavor makes it a truly special culinary experience. Whether you prefer it dusted with powdered sugar or adorned with fresh fruit, a dollop of whipped cream, or a drizzle of maple syrup, this pancake is sure to delight and impress. So, gather your ingredients, preheat your oven, and embark on a culinary journey through time with this timeless recipe.
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