May 9, 2012

German Pancakes


This is from our dear friends Trace and Christine. We like to serve this on Sunday nights with sausage, scrambled eggs and juice. Yummy, cost-effective and fast!

1 stick butter
1 c. flour
1 c. milk
4 eggs
2 T. sugar
1/8 t. salt
5 T. favorite jelly or jam
1/4 c. powdered sugar

Melt butter in oven at 425 degrees in a large iron skillet (I use my Pampered Chef deep dish stone)–swish butter around to cover bottom. Be careful not to burn butter.

Mix flour, milk eggs, sugar and salt thoroughly. Pour into melted butter in pan and swish around a bit, so that mix is completely covering bottom.

Bake at 425 degrees for 12-15 minutes. Fun to watch with kids–turn on oven light and watch the hills and valleys form.

Take from oven and cool for 5 minutes. Move to large plate and spread jelly around top. Roll into a jelly-like roll. Sprinkle powdered sugar on top. Slice into servings and enjoy!

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Southern Style Whole Grain Pancakes

Raspberry Pancakes

These are hearty and wonderful–our whole family loves to eat them up!  We were delighted to try them the first time a year ago, when our friend Dave brought them over for our small group supper.  They made all other pancakes taste plain.  So now this is our go-to recipe for pancakes.

1 1/2 c. all-purpose flour
1 1/2 c. whole wheat flour
1 c. instant oats
2/3 c. cornmeal
3 T. sugar
2 T. baking powder
1 t. salt
6 eggs, separated
6 T. canola oil, plus 1/2 c. separated
3 c. buttermilk

Whip egg whites until stiff with a beater. Set aside. In a separate bowl mix together the flours, oats, cornmeal, sugar, baking powder and salt. In a smaller bowl blend the egg yolks, buttermilk and 6 T. oil, thoroughly.

Blend the buttermilk mixture with the dry ingredients completely. Gently fold in egg whites.

Heat 1/4 c. oil in griddle or large frying pan. (Add extra oil, as it gets dry). Cook the pancakes 1/2 c. at a time. Makes 16 pancakes. Serve with your favorite syrup!

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Ricotta-Lemon Pancakes


When my dear, high school journalism teacher, Mrs. Lewis, went on vacation earlier in the year, she had these wonderful, light and fluffy pancakes in California.  I never thought I would like ricotta cheese in pancakes.  But OH!  They are very wonderful.

1 c. ricotta cheese
1/4 c. milk
3 large eggs, separated
2 T. sugar
1/3 c. all purpose flour
1 T. grated lemon zest
1/4 t. salt
1/8 t. cream of tartar
4 c. mixed berries
1 T. fresh lemon juice
2 T. canola oil
4 T. powdered sugar

Place the ricotta in a large bowl and add milk, egg yolks, and sugar–whisk together until blended. Add flour, lemon zest, and 1/4 teaspoon salt. Fold until just blended.

In a separate bowl, combine egg whites and cream of tartar. Using a whisk or a handheld electric mixer set on medium speed, beat until soft peaks form. Carefully fold the beaten whites into the ricotta mixture just until blended.

In a bowl, combine the berries and lemon juice and stir gently to blend. Set aside.

On medium high heat, put 1 T. oil on a large cast iron skillet (add other tablespoons as the pan dries). For each pancake, pour 1/3 cup batter onto the hot surface. Reduce the heat to a medium-low and cook until small bubbles appear around the edges of the pancakes and the bottoms are lightly browned, 4-5 minutes. Carefully turn and cook until the other sides are lightly browned, 2-3 minutes longer. Makes 12 pancakes.

Dust the warm pancakes generously with confectioners’ sugar to taste. Serve the pancakes with the berries on the side. From Williams-Sonoma Essentials of Healthful Cooking. Found this recipe on Erin Cooks, which looks like a fun cooking website!

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