Best 2 Mennonite German Pancakes Recipes
Mennonite German Pancakes, also known as Dutch Baby Pancakes or Puff Pancakes, are a delightful breakfast or brunch dish that originated in the Mennonite communities of North America. These pancakes are characterized by their large size, airy texture, and golden-brown crispy edges. Unlike traditional American pancakes, Mennonite German Pancakes are made with a batter that is poured into a hot skillet and baked in the oven, resulting in a tall and fluffy pancake. This article provides three variations of this classic dish: the traditional Mennonite German Pancake, a gluten-free version, and a savory herb-infused pancake. Each recipe offers step-by-step instructions and helpful tips to ensure perfect results. Whether you prefer a classic, gluten-free, or savory option, this article has a recipe that will tantalize your taste buds and leave you craving more.
Here are our top 2 tried and tested recipes!
GERMAN PANCAKES (FROM THE MENNONITE TREASURY OF RECIPES)
These are very thin pancakes and they are a real favourite of my kids! I usually have to make a double recipe to make sure my husband and I will get some too! My kids love these and in Mennonite tradition these are eaten as a supper! Funny eh?
Provided by Pamela
Categories Breakfast
Time 25m
Yield 8 thin pancakes
Number Of Ingredients 4
Steps:
- Mix all together with a mixer or by hand until free of lumps.
- Spray frying pan with "Pam" and heat over high heat until hot.
- Reduce heat and pour approx 1/3 cup of batter in center and tilt to cover entire bottom of pan.
- When small bubbles form and bottom begins to brown, flip and cook other side.
- We like to eat these sprinkled with sugar and rolled up.
MENNONITE GERMAN PANCAKES
Most people whip their German Pancakes to death and they turn out thin. I have a Mennonite heritage and this recipe is the way we made them in our house. Leaving a few lumps in the batter makes them puffy. You could try to triple the recipe and put it in a 9 x 13 pan and then divide but I like the individual portions. I like how they turn out round made from cake pans that have completely vertical sides, not slanted out.
Provided by AboveRubies
Categories One Dish Meal
Time 20m
Yield 1 round puffy oven pancake, 1-2 serving(s)
Number Of Ingredients 6
Steps:
- If you make more than one pancake, make each one individually.
- Stir with a fork only leaving lumps in batter.
- Pour into a metal cake pan that has about 1 1/2 tablespoon butter or margarine melted into it. (I like to use metal cake pans with completely vertical sides as it works better than glass pans.).
- Bake at 350 degrees about 15-20 minutes. I sometimes bake them slightly longer until the puffs are golden brown.
- Squeeze fresh lemon juice on top and then sprinkle with confectioner's sugar. You may eat it this way or top with the wonderful strawberry freezer jam, warmed up, like we do at our house. Serve warm.
Tips:
- Use a large skillet or griddle to ensure that the pancakes have enough space to spread out and cook evenly.
- Make sure the skillet or griddle is hot enough before adding the batter. This will help the pancakes to cook evenly and prevent them from sticking.
- Pour the batter onto the hot skillet or griddle in a thin, even layer. This will help the pancakes to cook quickly and evenly.
- Do not flip the pancakes too soon. Wait until the edges are slightly brown and bubbles begin to form on the surface of the pancakes before flipping them.
- Cook the pancakes for a few minutes on each side, or until they are golden brown and cooked through.
- Serve the pancakes immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
Conclusion:
Mennonite German pancakes are a delicious and versatile breakfast or brunch dish that can be enjoyed by people of all ages. These pancakes are easy to make and can be customized to suit your own tastes. With a few simple tips, you can make perfect Mennonite German pancakes that will be the hit of your next meal.
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