DUTCH PANCAKES
My family moved here from Holland just before I was born. These pancakes, a little thicker and eggier than a crepe, are eaten in our family for breakfast or for dinner. Serve rolled and topped with real maple syrup, fried apples, jam, or sugar. Leftovers are good eaten cold.
Provided by Cathy Wiechert
Time 1h35m
Yield 8
Number Of Ingredients 6
Steps:
- Beat eggs with a wire whisk in a large bowl. Add 1 3/4 cups flour and whisk until mixture is smooth. Whisk in 1 1/4 cups milk, sugar, and oil. Batter should be the consistency of buttermilk; add additional flour or milk if needed. Let batter stand at room temperature for 30 minutes.
- Heat a small, heavy skillet over medium heat. Add 1 teaspoon butter and melt. Add 1/4 cup pancake batter and tilt pan to coat the bottom. Cook until pancake is nearly dry on top, about 2 minutes. Flip and cook on the other side until browned, about 2 minutes. Pancake may curl slightly and that is normal, but if it curls too much add more milk to remaining batter. Stack pancake on a plate and repeat to make remaining pancakes, adding remaining butter as needed.
Nutrition Facts : Calories 206 calories, Carbohydrate 24.5 g, Cholesterol 146.4 mg, Fat 7.9 g, Fiber 0.7 g, Protein 8.8 g, SaturatedFat 2.9 g, Sodium 68.9 mg, Sugar 3.7 g
PFANNKUCHEN - DUTCH PANCAKE
Delicious and easy, this traditional recipe comes from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
Provided by Molly53
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Spread butter over bottom and sides of an unheated 10" skillet.
- Sift flour and salt together.
- Beat eggs thoroughly; add flour alternatively with milk a little at a time.
- Beat until smooth and pour batter into prepared frying pan.
- Bake for 10 minutes; reduce heat to 350F and bake for 10 to 15 minutes more.
- The pancake should puff up at the sides and be crisp and golden.
- Sprinkle with powdered sugar and lemon juice; roll up like an omelet.
- Serve on a hot platter.
Nutrition Facts : Calories 200.8, Fat 12, SaturatedFat 5.9, Cholesterol 231, Sodium 416.8, Carbohydrate 13.7, Fiber 0.4, Sugar 0.4, Protein 9
PENNSYLVANIA-DUTCH POTATO PANCAKES
Yield 16 pancakes
Number Of Ingredients 12
Steps:
- Using coarse side of grater, grate potatoes into large bowl. Toss with lemon juice to coat well. Let stand 5 minutes; drain well. Add 1/4 cup melted butter, flour, onion, scallions, egg, salt, pep per, and baking powder to potatoes. Stir to mix well. In 8-inch skillet over medium-high heat, heat oil and remaining butter. Working in batches of 3-4 pancakes, add potato mix in heaping tablespoons to skillet. Using tines of fork, flatten each portion into very thin round pancakes, about 2 1/2 inches thick. Cook 3-4 minutes on each side until golden brown. Drain on paper towels.
Nutrition Facts : Nutritional Facts Serves
AMISH POTATO PANCAKES
I have always been fascinated with Amish culture, especially the cooking! I came across this old recipe years ago, and it's my husband's very favorite side dish. -Barbara Braatz, Greendale, Wisconsin
Provided by Taste of Home
Time 20m
Yield about 8 pancakes.
Number Of Ingredients 10
Steps:
- In a blender or food processor, place 1/2 cup potatoes, onion, eggs, flour, parsley, baking powder, salt, pepper, Worcestershire sauce and nutmeg. Process until smooth. Add remaining potatoes and pulse until chopped (two to three times). Pour by 1/4 cupfuls onto a hot well-oiled skillet or griddle. Fry over medium heat until golden on both sides.
Nutrition Facts : Calories 190 calories, Fat 4g fat (1g saturated fat), Cholesterol 142mg cholesterol, Sodium 515mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.
PENNSYLVANIA DUTCH FUNNY CAKES
These are Pennsylvania Dutch Funny Cakes, baked in a pie crust with a chocolate "funny" layer that sinks to the bottom while baking.
Provided by Sally
Categories Desserts Cakes Chocolate Cake Recipes
Yield 36
Number Of Ingredients 12
Steps:
- Combine 1 cup sugar, cocoa, water, and 1 teaspoon vanilla in a saucepan. Heat over medium-low heat to the boiling point, but do not boil. Set aside.
- In a large bowl, cream together 1 1/2 cup sugar and butter. Beat in eggs. Stir in milk and 1 teaspoon vanilla. Combine flour and baking powder; mix into the creamed mixture. Divide batter into the pastry shells. Pour 1/3 of the cocoa mixture on top of the cake batter in each pastry shell.
- Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or till cake is done.
Nutrition Facts : Calories 194.7 calories, Carbohydrate 28.4 g, Cholesterol 17.7 mg, Fat 8.2 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 3.1 g, Sodium 130.3 mg, Sugar 14.3 g
DUTCH PANCAKES
This is from a Pennsylvania Dutch Cookbook. I used to make this as a little girl in my mom's iron skillet. I made it with a very good friend of mine and she still talks about these today. They were a lot of fun to make since they really bubbled up in the oven and of course it helped that we got to put butter and sugar all over them!
Provided by Emily Elizabeth
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Set a 10" heavy skillet with heat resistant handle over moderately low heat.
- Melt butter in skillet; tilt skillet to coat sides and bottom.
- Sift together flour, sugar and salt.
- Beat eggs and milk together.
- Stirring constantly, blend the egg mixture into flour mixture.
- Quickly pour batter into hot skillet.
- cook 2-3 minutes over medium heat.
- Place skillet in oven and bake about 10 minutes or until the pancake is a light golden brown and top spings back when lightly touched at center.
- Remove to warm platter. Sift confectioner's sugar over top (I buttered heavily first, then sifted confectioner's sugar over it. The butter melted and created a sort of sugary paste with the confectioner's sugar - yum!).
- Serve at once with lemon wedges (I never did!).
Nutrition Facts : Calories 285.3, Fat 13.3, SaturatedFat 6.6, Cholesterol 235.3, Sodium 722.8, Carbohydrate 29.2, Fiber 0.8, Sugar 2.6, Protein 11.6
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