We’ve got something a little different for you this time, a breakfast recipe! And even though they’re called pancakes, this recipes makes something that’s more of a dessert, like a crepe.
Pfannkuchen / Pancakes
1 cup milk
½ teaspoon salt
1 cup flour, sifted
⅛ to ¼ cup vegetable shortening, melted
Maple syrup or fresh fruit
Slowly stir milk and salt into flour. Batter should be smooth. Add eggs, one at a time, beating well after each.
Heat a heavy skillet and melt a bit of shortening so that the shortening coats the bottom of the skillet. Pour just enough batter to cover bottom of skillet. When pancake is nicely browned, turn and brown second side. Sprinkle with powdered sugar. Place pancakes in a warm oven until ready to serve. Serve with maple syrup or with fresh fruit and a sprinkle of powdered sugar
Yields about 4 pancakes.
Note: This dessert pancake is very much like a crepe and can be served with sliced strawberries, raspberries, or a light fruit sauce.
This recipe comes from the cookbook Seasons of Plenty: Amana Communal Cooking and was posted with permission of author Emilie Hoppe. Learn more about the book and how to purchase it.