Best German Pancakes From The Mennonite Treasury Of Recipes

ROLL KUCHEN (FROM THE MENNONITE TREASURY OF RECIPES)

Steps:

• Beat eggs well.
• Put into a 1 cup measuring cup and fill with milk. (This may end up being more or less than the 3/4 cup listed in the ingredients.)
• Add to remaining ingredients and mix to combine.
• Roll out very thin and cut into strips.
• Cut again so that pieces are approximately 1 inch long by 3 inches wide.
• Cut a slit in the middle and pull one end through to knot it.
• Fry four to six at a time, in deep hot fat until golden brown.
• Serve with Watermelon!
• A Mennonite summer tradition!

MENNONITE GERMAN PANCAKES

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.

MINI GERMAN PANCAKES

Steps:

• Preheat oven to 400 degrees. Blend first five ingredients in a blender. Be sure to smooth out any flour lumps.
• Blend in butter a little at a time.
• Grease muffin tins well and fill slightly less than half-full.
• Bake for 15 minutes, or until puffy and golden on top. The crater will form on its own.
• Add your favorite toppings and a sprinkling of powdered sugar.

GERMAN PANCAKES

Steps:

• Mix everything and let rest for about 5-10 minutes.
• Heat a little vegetable oil in a fry pan.
• Pour about 1/2 cup of batter in the pan and fry until golden brown on each side.
• Serve warm or cold with jelly or any kind of preserve you like.
• Also good just sprinkled with a little powdered sugar.

CREAM OF WHEAT PUDDING (FROM THE MENNONITE TREASURY OF RECIPES)

Steps:

• Beat egg whites until foamy.
• Add 2 tbsp sugar and continue beating until meringue stands in soft peaks and then set aside.
• Heat milk and salt to a full boil, slowly sprinkle in cream of wheat, stirring constantly until mixture thickens.
• Beat sugar and egg yolks and very slowly add to hot mixture.
• Continue cooking on low heat for 3 minutes longer.
• Lastly, fold hot mixture into meringue and add vanilla.
• Pour into serving dishes and cool.
• Serve with custard sauce or fruit sauce.

WORLD'S BEST GERMAN PANCAKES

Steps:

• Preheat oven at 400°F.
• Put margarine in a 9x13-inch pan and put in oven.
• In a medium bowl mix milk, flour, salt, and eggs.
• When oven is at 400°F take out pan and pour in mixture.
• Cook for 20-25 minutes or until fluffy.

GERMAN PANCAKE

Steps:

• Preheat oven to 400°. Place first 4 ingredients in a blender; process just until smooth., Pour melted butter into a 13x9-in. baking dish; tilt dish to coat. Add batter; bake, uncovered, until puffed and golden brown, about 20 minutes., Meanwhile, place butter, sugar, buttermilk, corn syrup and baking soda in a small saucepan; bring to a boil. Cook, uncovered, 7 minutes. Remove from heat; stir in vanilla., Remove pancake from oven. Dust with confectioners' sugar; serve immediately with syrup and, if desired, fresh blueberries.