German Pannas Recipes

ORIGINAL PONHAWS - PANNHAS - PONHAUS - SCRAPPLE

Steps:

• Separate pig head into halves.
• Remove eyes and brains.
• Scrape head and clean thoroughly.
• Place in a large kettle, cover with water and simmer gently for 2 or 3 hours (or until meat falls off the bone).
• Skim grease from the surface; remove meat, chop finely and return to broth.
• Season with salt, pepper and sage to taste.
• Sift in corn meal, stirring constantly, until the mixture is thickened to the consistency of soft mush.
• Cook very slowly for one hour over low heat.
• When sufficiently cooked, pour into greased loaf pans and store in a cool place until ready to use.
• To serve, cut into 1/2" slices and fry until crisp and brown.

GERMAN PANNAS RECIPE

Steps:

• Mix together all dry ingredients including seasonings. Bring broth to a boil. Slowly stir in dry mixture, stirring constantly until thickens and turns loose from edge of pot. Pour into pans. Remove from pans when cooled.

BARBARELLA'S GERMAN PANCAKES

Steps:

• Place the eggs, sugar, flour and milk into the container of a blender. Process until smooth on low speed.
• Heat a large skillet or griddle over medium heat. Pour batter about 1/4 cup at a time (or more for larger pancakes). Tilt pan to achieve a round shape. Heat until golden, then flip and brown on the other side. Serve immediately with syrup, or fresh berries and whipped cream.

GERMAN PANCAKES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Melt butter in a medium baking dish.
• In a medium bowl, mix flour, milk, eggs and salt. Pour the mixture into the prepared baking dish.
• Bake on center rack in the preheated oven for 30 to 40 minutes, until golden brown.