I made a German Pancake...:)

[The Chicken Lady]

I found this recipe on allrecipes.com and decided to give it a try. I changed a few of the ingredients to low carb or course. This was really good but the next time I make it I think I will cook it in a slightly smaller dish so it will be thicker. The flavor and texture was wonderful. The center was moist and custard like and the edges were kind of crunchy. I ate mine with a drizzle of honey and a dusting of cinnamon. It was almost a little bread pudding like; I will be making this one again for sure!!!

PS…. For those of you who don’t like the taste of an eggy custard, you may not enjoy this. I LOVE anything with eggs and the eggier it is the better I like it.

German Pancake

Ingredients
· 1/4 cup butter
· 1/4 cup coconut flour
· 2 teaspoons cinnamon
· 2 teaspoons vanilla
· 1/4 cup Splenda
· 1 cup milk
· 6 eggs
· 1/8 teaspoon salt

Directions
1. Preheat oven to 375°, melt butter in a 9x13-baking dish.
2. In a medium bowl, beat the eggs with the Splenda, cinnamon, vanilla, salt and coconut flour until smooth. Add the half and half and mix well. Pour the mixture into the prepared baking dish.
3. Bake on center rack in the preheated oven for 25 to 30 minutes, until golden brown.

[jigglenomore]

Well, that just looks delish! Thanks for posting your recipe, Chicken Lady!

[Heidinem]

That looks &sounds wonderful!. I'm always looking for new egg recipes.

[Brendajm]

that looks good, how many servings did you get out of it?

[The Chicken Lady]

I cut it into 6 large servings and the three of us each ate one for breakfast and I put the rest in the frig, but I couldn't leave it alone. I kept going back and pinching off a piece until by late afternoon I had eaten 2 more pieces. I took the last piece out of the frig and fed it to the dogs to get rid of it because I couldn't keep my hands off of it.

[Tilly]

Okay, new site, Low Carb Dogs.

[lindaokc]

Once again you've outdone yourself, Chicken Lady. I'm going to try this. I love custards anyway.
Your recipes are amazing. BTW, I made your chocolate cake for my DGS who has so many allergies he's hard to cook for. All I changed was flax meal & water for an egg substitute and it was perfect Now he can have chocolate cake too.
You're my hero

[lindaokc]

Originally Posted by Tilly

Okay, new site, Low Carb Dogs.

[Mule_Freak]

Hi Chicken Lady,
This looks so good, but hence it has the one ingredent I do not like, coconut, can this be replaced w/vanilla whey powder or possible oat fiber, luv to try this, just can't do any form of coconut.
Thanks

[The Chicken Lady]

Originally Posted by lindaokc

Once again you've outdone yourself, Chicken Lady. I'm going to try this. I love custards anyway.
Your recipes are amazing. BTW, I made your chocolate cake for my DGS who has so many allergies he's hard to cook for. All I changed was flax meal & water for an egg substitute and it was perfect Now he can have chocolate cake too.
You're my hero

:blush:

Originally Posted by Mule_Freak

Hi Chicken Lady,
This looks so good, but hence it has the one ingredent I do not like, coconut, can this be replaced w/vanilla whey powder or possible oat fiber, luv to try this, just can't do any form of coconut.
Thanks

I have no idea how any of those other ingredients would work but if you give them a try let us know how it turns out.

[Barbo]

This looks lip smacking "I gotta have it now" so.... it's in the
oven. Will report. Hope I can keep from eating all of it.
I took your advice and put it into an 9x9 pan.

Made the pancake. It is very good. I had to up my oven to 400 degrees
and perhaps, I shall go 425. I think I'll use my 9" cast iron skillet
next time (and there will be many of those) and thanks for bringing
back one of my HC favorites. Hope you all will try it.

[millergirl1976]

Where do I look for coconut flour?

[Barbo]

Also find it in HealthFood stores with different grains etc.
Bob's Redmill Coconut Flour is very good. Also with supermarkets
these days, many are carrying this product.

BTW the pancakes did not have a coconut flavor, perhaps
the cinnamon killed it. Want to say that I ate 1/4 of the pancake
with 3 bacon and 2 c. coffee and I'm still full and it's 4:30 p.m. here.

[Aptos Gal]

Wow, that looks fantastic! Any idea how this would be with almond milk or hwc?

[The Chicken Lady]

Originally Posted by Barbo

This looks lip smacking "I gotta have it now" so.... it's in the
oven. Will report. Hope I can keep from eating all of it.
I took your advice and put it into an 9x9 pan.

Made the pancake. It is very good. I had to up my oven to 400 degrees
and perhaps, I shall go 425. I think I'll use my 9" cast iron skillet
next time (and there will be many of those) and thanks for bringing
back one of my HC favorites. Hope you all will try it.

I don't think I would have gone that small, I was thinking maybe 9x11"...the little brother of the 9x13"...but I bet the 9" cast iron skillet would work really well.

I'm glad you enjoyed it, I haven't made it again yet, I seem to have a problem with portion control on this one, I like it too much. I think the next one I make we will eat what we want and then I'll just go ahead and feed the rest to the dogs right then.

[The Chicken Lady]

Originally Posted by Aptos Gal

Wow, that looks fantastic! Any idea how this would be with almond milk or hwc?

I think it should work just fine with the almond milk.

[millergirl1976]

Thanks Chicken Lady! Cannot wait to try this one.

[lindaokc]

Every bit as yummy as you said it was. I will be making this again in the future. Thanks once more for a delicious recipe.

[Jennifer Eloff]

This really does look lovely! I will be trying this soon as well. Thank you for sharing your recipe.

[Barbo]

OH HAPPY DOG

[millergirl1976]

I really want to make this for breakfast, and I don't have any coconut flour- only almond. Can I swap them?

[pooticus]

Wow looks fabulous!!! Am going to try this for sure!!

Thanks for a great recipe!

[millergirl1976]

Originally Posted by millergirl1976

I really want to make this for breakfast, and I don't have any coconut flour- only almond. Can I swap them?

I made this with almond flour. I increased the amount, and took out one egg.

Don't be like me. Use coconut flour.

[Barbo]

Made this for morning breakfast, had a guest over. We loved it,
and I served it with a bit of sf maple syrup heated, and bacon.
We ate 1/2. The two servings left are going to be DH and my
dessert. Will re-heat with a dab of syrup, a sprinkle of toasted pecans,
and a dab of HWC.

This time I tried 1/4 c. CarbQuick. Good results. Back to 9x13 pan,
which I really think is perfect. Make certain that your butter,
is melted and hot before placing batter in pan. I cooked 375, but
next one will be 400. I want to try Jen's bake mix next time.

this is how I feel about Chicken Lady's recipe.
Thanks whoever bumped this, for reminding me.
We have tons of great recipes here. I guess I need to compile
a favorites to remind me to make the recipe again.

[Tilly]

Originally Posted by Barbo

We have tons of great recipes here. I guess I need to compile
a favorites to remind me to make the recipe again.

I have done that on my computer desktop, have a folder for the ones I really like. My problem is I can't get through all of these posted! So many posted but then I gain. So right now, just backing off of the goodies and making plans for when I am down a bit.

[pocahontas]

I must have missed this one but I love German pancakes! I usually add a sprinkling of berries and some sf syrup. Will add this to my list and make for breakfast this weekend. Thanks!

[Tofulover]

I made this today with almond milk instead of milk (just to lower the carb count). Perfect! This will be a staple, I love custards. And I agree, I can hardly taste the coconut.

The funny thing? I'm German, have lived here all my life, yet I have never heard of this delicacy! Must be something regional? I love the fact that I found this recipe in virtual America :-)

[TBipp]

German pancake is in my daily breakfast rotation. I use a small iron skillet which I heat up considerably and then melt a pat of butter, swirl it around and then add the batter. The high carb version of the German pancake needs a lot of initial heat as the rise comes from steam and not chemical leavening.

I use 2 eggs, dash salt, 1/3 cup almond milk, 1/4 cup Jen's Splendid low carb bake mix, 1 Tbsp. oat fiber (substitute bake mix if you do not have oat fiber), and I will add a few drops sweetener, vanilla and/or almond extract. Pour batter into very hot iron skillet. If I have red raspberries, I sprinkle a few on top or even sliced peaches or other fresh fruit. If desired, sprinkle fruit with some granular sweetener like Splenda.

Bake at 425 (must be preheated) for 8-9 minutes. I love this with the Monin red raspberry syrup.

[Barbo]

Thanks for showing us yet another way to make this
marvelous dish. My DH ate the entire pan, except for my portion.
BTW it's even good left over and heated in nuker.
I made brown butter last night for filet of Dover sole and I had
a bit left, so I poured it over each slice and then warm sf syrup.
I levatated a bit

[Tilly]

Originally Posted by Barbo

Thanks for showing us yet another way to make this
marvelous dish. My DH ate the entire pan, except for my portion.
BTW it's even good left over and heated in nuker.
I made brown butter last night for filet of Dover sole and I had
a bit left, so I poured it over each slice and then warm sf syrup.
I levatated a bit