Home › Recipes › German Pancakes

German Pancakes

This is an anticle specially belonging to the restaurant bill of fare, for its only difference from common pancakes or good wheat flour batter cakes is in its being baked thick; nearly as thick as the omelet pan is deep; and such a cake almost constitutes a meal by itself. They have usually to be mixed up at short notice. The following is the quickest way: 1 pint of milk to mix up with. 10 yolks of eggs. 4 ounces of melted butter--3 basting spoonfulls. 2 ounces of syrup--1 basting spoonful Little salt. 2 teaspoonfuls of baking powder. 1 pound or quart of flour. 1 pint more milk to thin it down.

Put one pint of milk in a pan and all the other things with it. Stir hard, rubbing the soft dough smooth and free from lumps, and then add more milk gradually. Put a spoonful of hot lard in the small omelet frying pan, pour in about a coffee cupful of batter and bake it light brown on both sides. Serve with butter and syrup. These cakes are richer made with the yolks only than when the whole eggs are put in.

French Pancakes--"Jenny Lind Pancakes" 1 pound of flour. 6 ounces of sugar. 14 eggs. 1/2 pint of milk. 1 large spoonful of melted butter. 1 pint of cream to whip. Half cup of brandy. Little salt.

Separate the eggs and mix the yolks with the milk, throw in the sugar, butter, brandy and salt, then all the flour and mix up smooth. Whip the cream and mix that with the batter, then whip the whites and stir in. Bake thin pancakes in omelet pans. Being sweet they burn easily. When done on both sides spread a spoonful of currant jelly on the pancake and roll it up like an omelet. Sift powdered sugar on top. Or, roll up plain and serve a little jelly in the dish. For cheaper kinds see wheat batter cakes.