Comments on: A Magickal Transformation: Blueberry Baked German Pancake

Comment on A Magickal Transformation: Blueberry Baked German Pancake by: Manny

Thu, 10 Jul 2008 10:24:34 +0000

Hi! Worked as a manager in the pre-grille Bickford’s days 10 years. Though we had our own dry mix shipped in,key was not overmixing. After all other wet/dry ingredients add your slightly beaten eggs. We also heated our skillet with margerine blend on the stove top, placing cooked apples (no cin) liberally throughout not bunched in middle. We cooked it on the range until it just starts to firm, then into a 475 oven for about 8 minutes..you will see the edges begin to rise. Making sure you have an ov glove, take out. Make sure bottom is firm and cooked, shake cin/sugar blend to taste on top and carefully remove and flip like an omelette. Press down on cake gingerally with spatula and replace in oven for another 6-8 minutes or until it is fully risen on the edges and golden to dark brown. Immediatly remove with ov glove and flip onto a wqiting properly sized plate so it looks like a bundt cake. Take care of heated liquid margerine hitting your hands or arm. Dust with powdered sugar and serve immediatly for the ooh and ahh effect of the once great (pre Sandy Milley ownership) of Bickford’s. Will someone please rescue this once great chain that Milley has ruined?

Comment on A Magickal Transformation: Blueberry Baked German Pancake by: Barbara

Tue, 17 Apr 2007 23:00:29 +0000

Try twelve minutes at 450, Allison.

Are they cooked through after the first baking?

Comment on A Magickal Transformation: Blueberry Baked German Pancake by: Allison

Tue, 17 Apr 2007 22:34:20 +0000

I love this recipe but by panckae edges start to burn after the 15 mins-so i never do the 10 at 350. I have regular over???

Comment on A Magickal Transformation: Blueberry Baked German Pancake by: Barbara

Tue, 04 Jul 2006 18:08:59 +0000

Sus–my guess about why these pancakes are baked in the US is because of an innovation from the Amish and Mennonite farmers wives who popularized them in the US. Why bake them? I am not sure, except that it might have relieved the cooktop for making other foods at the same time? Or, they could have been made in the fireplace in Dutch ovens–cast iron pots with flat lids that can be buried in the coals to act like small portable ovens?

I think I will have to do more research.

Ana–if you look at Sus’ comment above, you can see a method for frying them on the stovetop. I have not done it myself, but apparently, folks in Germany do it all the time. They do not rise as high or as dramatically, however.

On the other hand–do you have a pie pan? Or a cake pan? A pie pan with sloped sides is better than a cake pan, but I have seen these made in pie pans in the oven before. Give that a shot before trying to cook them on the stovetop. Just follow the recipe as written and see what happens. The pan doesn’t have to be cast iron–a glass or aluminum pie pan would work just fine.

Good luck!

Comment on A Magickal Transformation: Blueberry Baked German Pancake by: Ana

Tue, 04 Jul 2006 17:56:08 +0000

This looks sooo good! Is there a way to make them not in the oven? we don’t have a cast iron skillet. is there a way to make them like regular pancakes?