German Pancakes From The Mennonite Treasury Of Recipes

GERMAN PANCAKES (FROM THE MENNONITE TREASURY OF RECIPES)

German Pancakes (From the Mennonite Treasury of Recipes) image

These are very thin pancakes and they are a real favourite of my kids! I usually have to make a double recipe to make sure my husband and I will get some too! My kids love these and in Mennonite tradition these are eaten as a supper! Funny eh?

Provided by Pamela

Categories Breakfast

Time 25m

Yield 8 thin pancakes

Number Of Ingredients 4

Ingredients

1 1/2 cups flour
1/2 teaspoon salt
3 eggs
1 3/4 cups milk

Steps:

Mix all together with a mixer or by hand until free of lumps.
Spray frying pan with "Pam" and heat over high heat until hot.
Reduce heat and pour approx 1/3 cup of batter in center and tilt to cover entire bottom of pan.
When small bubbles form and bottom begins to brown, flip and cook other side.
We like to eat these sprinkled with sugar and rolled up.

MENNONITE GERMAN PANCAKES

Mennonite German Pancakes image

Most people whip their German Pancakes to death and they turn out thin. I have a Mennonite heritage and this recipe is the way we made them in our house. Leaving a few lumps in the batter makes them puffy. You could try to triple the recipe and put it in a 9 x 13 pan and then divide but I like the individual portions. I like how they turn out round made from cake pans that have completely vertical sides, not slanted out.

Provided by AboveRubies

Categories One Dish Meal

Time 20m

Yield 1 round puffy oven pancake, 1-2 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup flour
1/2 cup milk
2 eggs
fresh lemon juice (about 2 tsps)
powdered sugar (confectioners', about 2 tsps.)
strawberry freezer jam, warmed up (about 1 tablespoon)

Steps:

If you make more than one pancake, make each one individually.
Stir with a fork only leaving lumps in batter.
Pour into a metal cake pan that has about 1 1/2 tablespoon butter or margarine melted into it. (I like to use metal cake pans with completely vertical sides as it works better than glass pans.).
Bake at 350 degrees about 15-20 minutes. I sometimes bake them slightly longer until the puffs are golden brown.
Squeeze fresh lemon juice on top and then sprinkle with confectioner's sugar. You may eat it this way or top with the wonderful strawberry freezer jam, warmed up, like we do at our house. Serve warm.

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