GERMAN PANCAKES RECIPE SKILLET RECIPES

Name: Potato Pancakes - German Style
Yield: 6 serving(s)
Ingredients: 3 lbs potatoes, peeled; 1 large onion, quartered; 3 eggs, beaten; 1/2 cup all-purpose flour; 1 teaspoon baking powder; 1 teaspoon salt; 1 tablespoon parsley

GERMAN POTATO PANCAKES RECIPE - FOOD.COM

German Potato Pancakes Recipe - Food.com image

Make and share this Potato Pancakes - German Style recipe from Food.com.

Total Time 0S

Prep Time 0S

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

3 lbs potatoes, peeled
1 large onion, quartered
3 eggs, beaten
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon parsley

Steps:

Keep potatoes covered with cold water until ready to grate in the food processor.
Fit the medium shredding blade into food processor and shred potatoes and onion.
Dry potatoes and onion between sheets of paper towel.
In a large bowl combine potato mixture with eggs, flour, baking powder, parsley and salt. In a large skillet heat 1/8 inch vegetable oil until hot. Pour in 1/3 cup potato mixture, flattening with the back of a wooden spoon, and fry until crisp and golden brown on both sides, about 3 minutes per s ide. Drain on paper towel and keep warm in a 100 degree oven.
Serve with applesauce. - - - - - - - - - - - - - - - - - -

Nutrition Facts : Calories 259.1, FatContent 2.7, SaturatedFatContent 0.9, CholesterolContent 93, SodiumContent 498.8, CarbohydrateContent 50.4, FiberContent 5.7, SugarContent 3, ProteinContent 9.1

GERMAN OVEN PANCAKES RECIPE - BETTYCROCKER.COM

German Oven Pancakes Recipe - BettyCrocker.com image

Watching this skillet-baked pancake magically puff up in the oven is almost as much fun as eating it.

Provided by BETTYCROCKER.COM

Total Time 25 minutes

Prep Time 10 minutes

Yield 4

Number Of Ingredients 8

Ingredients

1/2 cup Gold Medal™ all-purpose flour, sifted
3 eggs
1/2 cup milk
2 tablespoons melted butter
1 tablespoon sugar
1/4 teaspoon of salt
fresh fruit of your choice, cut into bite-sized pieces
whipped cream

Steps:

Preheat oven to 450°F. If you have a convection oven, set it at 425°F (the pancakes rise even higher on the convection setting).
In a large bowl, lightly beat the eggs with a whisk or fork. Stir in the milk, melted butter, salt and sugar. Add the flour to the egg mixture, a big spoonful at a time as you continue to whisk. Be careful not to over-mix, to keep the pancake light and fluffy.
Lightly spray a 9"-11" oven-safe skillet with cooking spray.
Pour the batter into a heated skillet (this will yield a more golden brown, puffier pancake). Bake 12-18 minutes, just until the edges are golden. Check your pancake at the 12 minute mark. Top with the fresh fruit and whipped cream just before serving.

Nutrition Facts : Calories 190 , CarbohydrateContent 17 g, CholesterolContent 175 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 7 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 250 mg, SugarContent 5 g, TransFatContent 0 g

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