My wife & I were wondering if we could get the recipe to the panenkoeken??? We tried to google it, but all we got were flat pancake things... They look nothing like what you have here.
Oh man I love these things! We do 2 to 4 a week. Bacon, Berries, Plain.
Nah, we never eat em' plain. And don't ferget the Maple Syrup!
10 inch Cast Iron Skillet is the most important part of this recipe. 2nd is Room Temperature Ingredients. 3rd is Sift that BREAD flour 3 times!
My all time favorite is a Bacon Panenkoeken. Pepper Bacon! Red fries up a pound of thick cut and peppers it in the pan.
Hit the bong a coupla times,,,,
While she does the bacon I preheat the oven and with the skillet inside. The batter has to be creamy smooth. Try this recipe a couple of times and you should get the hang of it. This is one of my favorite "Go to" or "comfort" meals.
Watch em rise in the oven! Oh, one more thing, middle rack in the oven, I've had em rise 8 to 10 inches..
Makes 4 to 6 servings:
6 eggs, room temperature
1 cup milk, room temperature
1 cup sifted bread flour or all-purpose flour*
1/4 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
5 tablespoons butter
Freshly squeezed lemon juice
Powdered or confectioners sugar
*Bread flour is a high-protein flour. The high protein helps the pancake rise. All-purpose flour may be substituted but the results won't be as spectacular.
Instructions:
1. Preheat oven to 450 degrees F. NOTE: It is very important that you preheat your oven. Place oven rack on the middle rack of your oven. Place a large, heavy ovenproof frying pan or a cast-iron skillet (I like to use my 10-inch cast-iron skillet), in the oven until hot and sizzling. While pan is heating, prepare your batter.
NOTE: Use a shallow pan, not more than 3 inches deep (pie pans, cast-iron skillets, oven-proof fry pans, baking dishes, paella pans). Like I said before, I prefer using a cast-iron skillet or pan because it acts as a heat reservoir, retaining the heat and distributing it evenly.
Have a one hit,,,
2. In a large bowl, beat the eggs until light and frothy; add milk, flour, vanilla extract, and cinnamon; beat for 5 minutes more. The batter will be thin, but very smooth and creamy.
Two more hits,,,
Using a pot holder, remove the hot skillet from the oven; add the butter; tilting the pan to melt the butter and coat the skillet.
3. Pour the prepared batter into the hot skillet, all at once, add your fried, cut into 1/2 inch pieces Bacon or Berries and immediately return the skillet to the oven.
4. Bake approximately 20 to 25 minutes or until puffed and golden brown (bake until the pancake puffs up around the edges - it may puff irregularly in the center). And get yerself baked in preparation for a feast,,,,,,
5. Remove from oven and serve immediately. Either bring the pancake to the table in its pan or slide it onto a serving plate. Once out of the oven, the pancake will begin to deflate.
6. To serve, cut into serving-size wedges and transfer to individual serving plates. Top with your favorite topping and serve immediately. For a classic German Pancake/Dutch Baby, sprinkle with freshly squeezed lemon juice, and dust the top with powdered sugar.
Topping Ideas:
Sifted powdered (confectioners) sugar
Fresh applesauce with a dash of cinnamon
Crushed pineapple, drained
Whipped cream and sliced fresh strawberries
Syrups (maple, your favorite fruit syrup, or honey)
Canned pie filling, cold or warm
Enjoy!
ftp
my name is boomerb,
i gave bisquick the boot,,,,,
want to be wicked? make a batch of homemade heavy whipped cream.
But can use them in a drip system.
