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.
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- 1If you make more than one pancake, make each one individually.
- 2Stir with a fork only leaving lumps in batter.
- 3Pour 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.).
- 4Bake at 350 degrees about 15-20 minutes. I sometimes bake them slightly longer until the puffs are golden brown.
- 5Squeeze 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.
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Nutritional Facts for Mennonite German Pancakes
Serving Size: 1 (167 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 448.5
- Calories from Fat 131
- Total Fat 14.5 g
- Saturated Fat 6.0 g
- Cholesterol 389.0 mg
- Sodium 203.0 mg
- Total Carbohydrate 54.0 g
- Dietary Fiber 1.6 g
- Sugars 0.5 g
- Protein 23.0 g