German Scrambled Pancake Recipe | Favorite Dessert
This recipe for German scrambled pancakes isn’t very well-liked. However, that does not lessen how delicious it is.
These pancakes are so easy and more fluffy than other types of pancakes, when you put one piece of these pancakes(pannenkoeken) in your mouth it is melted and soft in your mouth. If you make these pancakes in your home with pure ingredients it makes them more delicious than Cafe.
It is a lot like pancakes. Nearly identical ingredients all of which you already have on hand go into the dough. You should try this recipe if you’ve eaten pancakes a hundred times recently.
Where does the scramble come from? Although the recipe originated in Austria, it is also popular in Germany and a few other Central European nations. Austrians, however, take great pride in the recipe.
If pancakes are your favorite, then get ready for the recipe because I am sharing a recipe for German Scrambled pancakes.
German Scrambled Pancakes recipe
Try this incredible scrambled pancake recipe if you’re in the mood for a quick and simple dessert! A delicious and excellent alternative to pancakes.
RATING 4.7(907)
Scrambled Pancake Recipe
Equipment
- Bowl.
- FRYING PAN
Ingredients
- 3 to 4 eggs
- 250 ml of milk
- 150 g of plain flour
- 65 grams of sugar
- 15 grams of vanilla sugar
- 30 grams butter unsalted
- A handful of dried raisins optional
- Pinch of salt
Instructions
- First, separate egg whites and egg yolks. Put the egg yolks, 65 grams of sugar, vanilla sugar, and milk in a bowl. Start mixing, gradually adding flour. Mix to a creamy shape.
- Combine the egg whites, keeping sugar, and a small pinch of salt in the second bowl. Beat the egg whites until stiff peaks form, no more than that. Preheat the oven to 375 °F (190 °C) in the interim.
- Put the rigid egg whites into the batter-filled bowl with a rubber spatula until well combined. Yet, stir just enough to retain the air in the batter. As a result, the Kaiserschmarrn ends up being rather fluffy.
- Heat the butter in a large skillet that can be heated in the oven or on medium-high heat. After adding the batter to a pan, cook it for about two minutes.
- You can now add the raisins if you’d like. If not, you are welcome to omit this step.
- Put the pan in the oven for 11 to 13 minutes after about 2 minutes. When the Kaiserschmarrn is ready, its gorgeous golden color will indicate it.
- Next, return the pan to the heat and mash the Austrian pancake into smaller pieces with the forks.
- Melt some butter in a different pan and add thirty grams of sugar. When the caramelizes, and mix in the pancake shreds. Stir to evenly coat each component.
- After turning off the stove, dust with powdered sugar. Serve with some delectable jam or apple sauce.
Nutrition Facts
| Serving Size: 4 servings | Amount per serving |
| Calories: | 340 |
| Sugar: | 18.9 grams |
| Sodium: | 181 milligrams |
| Fat: | 14.7 grams |
| Saturated Fat: | 7.9 grams |
| Carbohydrates: | 49.7 grams |
| Fiber: | 3.2 grams |
| Protein: | 16.4 grams |
| Cholesterol: | 195 milligrams |
RATING 4.9 (107)
What ingredients you will need
Making the recipe is also quite easy and quick.
- Flour
- Eggs
- Milk
- Sugar
- Butter
- Raisins (if you like them)
Mostly, I use flour for all purposes. However, you can also use spelled flour if you’d like it to be a little healthier. Spelled flour has a high protein content and is easier to digest.
To make four servings, use four eggs. Selecting medium-sized eggs is what I advise. Better still if they are free-range. If not, using the standard ones is definitely safe.
The yolks and whites can be whisked with a whisk or a hand mixer. The batter, which consists of egg yolks, sugar, milk, and flour, is then simply folded into the stiff egg whites. However, to preserve the air in the batter, stir it lightly with a spoon or spatula. This makes the shredded pancake from Austria really fluffy.
How to Make this Recipe
There are two methods to make German scrambled pancakes. The dough can simply be finished in the oven or cooked in a pan. However, the second option also requires an oven-safe pan.
There is no denying that the second method is superior, simpler, and more conventional. It also ensures that the dough will bake evenly and turn a gorgeous golden color. When taking the pan out of the oven, take care not to burn yourself. Avoid making the same error that I did.
On the other hand, pour the batter into a pan that isn’t ovenproof and cook it for a few minutes on medium heat. To keep the dough from burning, carefully inspect the bottom of the dough. Flip the scrambled pancake over and continue cooking until the other side gets golden brown.
It’s very similar to how pancakes are made. It is, after all, an Austrian pancake scramble. The big pancake that you will eventually break apart is the outcome, which is different. Make two batches if your pan isn’t wide enough and you think there will be too much batter.
After the dough is baked, whether you use an oven or not, you’ll need to break it into smaller pieces. As an illustration, you can use forks. You can shred it with a spatula or wooden spoon if you’re concerned about scratching the pan.
How to Serve
These delicious Austrian scrambled pancakes are traditionally served with plum jam or plum compote (Zwetschgenröster). But there are lots of delicious choices. Serve with applesauce, cranberry sauce, or any other favorite jam you have in the refrigerator. Remember to add powdered sugar; it will enhance the appearance of the scrambled pancakes.
Store and Reheat
If you have leftover pancakes you can freeze them for 2 to 3 months in a big sealed container, and when you use them you can reheat them in the oven for one minutes, and you can enjoy.
FAQs
Why are they called German pancakes?
Dutch babies and German pancakes are virtually the same thing, although the dish’s original creator is credited in Germany rather than the Netherlands. The American restaurateur who first used the term “Dutch baby” did so by mispronouncing the German word “Deutsch” as “German.”
What’s the difference between German and American pancakes?
What distinguishes German pancakes from American pancakes? There is no additional leavening agent and a lot more eggs are used in German pancakes. German pancakes are also cooked to a golden perfection in the oven.
Why are my German pancakes not fluffy?
Likely, the oven or the skillet (or other pan) was not sufficiently heated if the pancake was a little too flat. The flour will cook through and set before the pancake can rise if the pan isn’t hot enough to cause the liquid to heat up and produce steam quickly enough.
Can German pancakes be left out?
Serve right away. Serving German pancakes right out of the oven is ideal. They will lose moisture as well as deflate while they sit.
Can you store pancakes at room temperature?
Please keep in mind that keeping cooked pancakes outside of the refrigerator may encourage the growth of harmful bacteria.
