3 Simple Ways to Share What You Make
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With Instructables you can share what you make with the world and tap into an ever-growing community of creative experts.
this is some yummy stuff
first step is to get a 9x13 pan
then put 1/3 cup butter in pan
set the oven to 425
put the pan in the oven
make the batter put 4 eggs in a blender
put 1 cup of milk in the blender
now get a cup of flour and put it in
now blend it all together
and pour it into the pan when the butter is melted then cook for 25 min.
and now it is done. serves 6-7 adults and serve with syrup and fruit
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York's history contains German immigrants, I think.
I do know pancakes in Germany do NOT look like this. But who knows what happens after a few hundred years of living in a new country?
The reason for having two sets is because dry ingredients are easiest handled using a "scoop and level" technique where the cup is overfilled and then a knife or other straight edge is scraped across the top to level the amount to the right measure. This only works if the measuring cup is filled to the brim. If you try to measure a cup of, say, sugar using a liquid measuring cup you can't scoop and level, and it is harder to get an accurate measure by using the line. Dry ingredients don't want to make a nice straight line across their top and if you try to get them to, they settle in the cup causing error, so the cup used for liquid measures is not accurate for dry ingredients.
Conversely, it is difficult to measure liquid if you need to fill the measuring cup to the very brim, and even if you succeed, you either make a mess or have difficulty getting the entire amount transported to the next step, so dry measuring cups are not easy to work with for liquid ingredients.
Read more at KitchenSavvy: KitchenSavvy: Difference Between Dry and Liquid Measuring Cups http://www.kitchensavvy.com/journal/2007/02/differnece_betw.html#ixzz1JbaOt5Wm
You are right though, liquid cups for liquid measures and straight-sided ones for dry stuff.
I've never seen or eaten anything similar to this so called German Pancake in Germany.
I make German pancakes in a totally different way. Not inside the oven, but in a skillet on the stove. I use a recipe that contains 2 eggs, 1cup of each milk and flour and a teaspoonful of each salt and baking powder.
I just made these measurements up because I make them so often that I hardly ever measure the things that I put in the recipe. I just know how the batter must be like and that is enough. I usually also taste the very first pancake because it rarely turns out pretty enough to put on a plate anyway! ;o)
The batter needs to be similar to a cream soup. Slightly thick but still runny and fluid enough so that it fills out the bottom of the skillet once you ladle it in!
I use margarine to grease the skillet, some people use bacon grease or sunflower oil. I don't like the latter because it doesn't taste as well as the other two.
You need to have the heat on middle so that they don't turn brown too quickly while the top side is still wet. Once it has turned dry you can flip it over (either with a swing from the wrist (needs training!) or with a spatula)...
Make like 3-5 for each person and serve (usually rolled up) with either jam, nutella, applesauce or just plain cinnamon+sugar!
That is what I call a normal German pancake!
...but I guess that there are certain recipes that have made their way into American kitchens calling for a certain recipe while the original is totally different. Oh well... seems to happen all over the world. It's like the Nasi Goreng we know in Germany which is quite different from the Indonesian Nasi Goreng!
I have two explainations as to why people call these "German" pancakes.
1) people have some sort of stereotype, and some sort of mistake involved with the origins.
2) Many times immigrants will hold fast to their previous culture, and instill this culture even stronger in their children. The original country (Germany in this case) isn't as interested in staying with the old ways. Often, the culture of old is more prevalent in the transplanted people than in the original country. It could be that German immigrants moved from Germany to somewhere else, made pancakes this way, and when someone described them the new way of making pancakes (with a skillet) they started calling these German pancakes.
At any rate, I made this today. It was delicious, and I am calling it the "Pancake of Leisure" because you don't have to constantly watch the skillet during cooking.
I just found it so weird that people in the US were expecting that I knew how to make all these so called German things. I made my (the way my family and friends would make it) "German" potato salad once and my host mom was kind of disappointed that there was no mustard in it.
And I think when I made my German pancakes they probably expected something else, too! I didn't know about all that! I also had no idea what to make when I am asked to make a German chocolate cake! There is no such thing as THE chocolate cake in Germany. So that whole German thing was just confusing me loads.
Oh well... it probably is more about the expectations that are tied to the name.
I guess it is always something else when you get to eat foreign food cooked by people who also have adapted to the ways and customs of your country - it probably isn't like the food you would get to eat in that country once you went there yourself!
'Bout the only things I will never ask for on a burger are 'shrooms (can't bring myself to eat something in the same family as the stuff that grows at the bottom of the shower curtain) or tomatoes (never really liked big chunks of tomatoes....love Italian and catsup, but can't eat tomatoes. Go figger.). Smashburger makes a MEAN open-face chiliburger!
I can't eat big amounts of uncooked tomato either but I do like thin slices on a burger or toasted sandwich. Mushrooms yummmm.
I was hungry.
Now I'm not.
These were delicious.
Thank you. :)
Thanks for the recipe. Will be making it again - so easy!
My wife pronounced them tasty! She liked em with sprinkled powdered sugar and maple syrup. With honey, they reminded me a lot of sopapillas. She even mentioned adding some cinnamon sugar into the batter, or some vanilla to give the dough a little bit of flavor itself. (and trust me, she's not one to try recipes from Instructables....not sure why)
Call em "German Pancakes" or "Dutch Babies", who cares? I call em tasty!
has anyone tried self rising flour or adding a bit of baking powder ?