German Pancakes From The Mennonite Treasury Of Recipes
GERMAN PANCAKES (FROM THE MENNONITE TREASURY OF RECIPES)
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
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
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
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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