German pancakes recipes

GERMAN PANCAKES, No. 1

Beat two eggs very thoroughly without separating the yolks and whites;
add one-half teaspoon of salt, sift in two and one-half tablespoons of
flour, add one cup of milk gradually at first, and beat the whole very
well. Melt one tablespoon of butter in a large frying-pan, turn mixture
in and cook slowly until brown underneath. Grease the bottom of a large
pie plate, slip the pancake on the plate; add the other tablespoon of
butter to the frying-pan; when hot, turn uncooked side of pancake down
and brown. Serve at once with sugar and lemon slices or with any desired
preserve or syrup. This pancake may be served rolled like a jelly roll.


GERMAN PANCAKES, No. 2

Beat two eggs until very light, add one-half cup of flour and one-half
teaspoon of salt and beat again; then add one cup of milk slowly, and
beat thoroughly. Heat a generous quantity of butter in a frying-pan and
pour all the batter into this at one time; place on a hot stove for one
minute; then remove to a brisk oven; the edges will turn up on sides of
pan in a few minutes; then reduce heat and cook more slowly until light,
crisp and brown, about seven minutes. Take it out, slide it carefully on
a hot plate, sprinkle plentifully with powdered sugar and send to the
table with six lemon slices.


GERMAN PANCAKES, No. 3

Beat the yolks of four eggs until very light, then add one-half cup of
milk and stir in three-quarters cup of sifted flour, one-eighth
teaspoon of baking-powder, a pinch of salt, and lastly, just before
frying, add the stiffly-beaten whites of eggs and mix well together. Put
on fire an iron skillet with a close-fitting top; heat in two
tablespoons of rendered butter; when very hot, pour in enough of the
batter to cover the bottom of the skillet, cover at once with the top,
and when the pancake is brown on one side, remove the top and let it
brown on the other side. Take it up with a perforated skimmer, lay on a
plate and sprinkle with powdered sugar and some lemon juice. Serve at
once. Pancakes must only be made and fried when ready to be eaten, as
they fall from standing.




Technorati tags: food family Food and Drink recipes recipe Jewish cookbook