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A Dutch baby pancake, sometimes called a German pancake, [1] a Bismarck, a Dutch puff, Hooligan, or a Hootenanny, [2] [3] is a dish that is similar to a large Yorkshire pudding. [ 4 ] Unlike most pancakes , Dutch babies are baked in the oven, rather than being fried.
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A sheet cake that consists of yeast dough and a layer of fruit or quark, which in turn is covered by a layer of sour cream, pudding, or porridge. The top layer is a made of cinnamon on the sour cream cake. Prophetenkuchen Cake A speciality cake from Altenburg that consists of eggs, sugar, oil, flour, and alcohol (usually rum). Zwiebelkuchen
A beetroot-based soup served with sour cream and beef (originally from Ukraine) Buttermilchsuppe: Soup Buttermilk soup with flour dumplings: Cheese soup [3] Soup All through the Middle Ages, soup prepared from cheese, eggs and pepper was commonly served in German monasteries. [3] Pictured is a cheese and potato soup. Crawfish soup [3] Soup Eintopf
A sweet baked noodle dish often made with egg noodles, curd cheese, raisins, egg, salt, cinnamon, sugar, sour cream, and butter. Other versions are made without dairy ingredients and with other fruits such as apples. Lox: Thin slices of cured salmon fillet Macaroons: Sweet egg and almond/coconut cookies usually made Kosher for Passover.
Flädle are made by first making plain crepe-style pancakes, then tightly rolling them up and slicing them into ribbons. They are then usually served in a clear soup or beef broth in a dish of Flädlesuppe. In other parts of Germany, the dish is known as Eierkuchensuppe, derived from the regional name Eierkuchen (lit. "egg cakes") for pancakes.
Simple recipes only use rye flour and water for the dough, but many recipes include mashed potatoes, wheat flour and egg. The dough is kneaded and then rolled into a long, thin cylinder. The dough is kneaded and then rolled into a long, thin cylinder.
One is kraut or cabbage borscht, made by cooking together cabbage, meat, bones, onions, raisins, sour salt (citric acid), sugar and sometimes tomatoes. Beet borscht is served hot or cold. In the cold version, a beaten egg yolk may be added before serving and each bowl topped with a dollop of sour cream.