This breakfast specialty was a staple in my childhood family home. The recipe I continue to prepare as often as my girls can convince me is one my grandma Betty submitted to her church's cookbook under the title of "Pannekuken." Though we did, and still do, refer to these fascinating fluffy pancakes as Flying Dutchmans.The recipe is so easy...one of the simplest breakfast treats which dirties few dishes and takes hardly any time to prepare.
Begin with a couple pats of butter in 2 cold cast iron pans. Place the pans in your oven while your oven preheats.
Mix your batter in one bowl and when the oven is preheated, pour your batter into the hot pan and return to the oven.
Ten minutes later you will have an eggy, puffy, delicious pancake that slides right off the pan and should be eaten immediately with lots of butter, fresh lemon juice and powdered sugar.
Try this recipe and it's sure to be a family favorite!
Here is the recipe exactly as it's written in my grandma's United Church of Christ cookbook from Gaylord, Minnesota.
Pannekuken
3 eggs
1/2 cup milk
Dash of salt
1/2 cup flour
1 tsp. sugar
Lemon juice
Powdered sugar
Sliced apples cooked with sugar
Heat oven to 450. Put 2 (10-inch) frying pans with a bit of butter in the oven to get hot. Combine ingredients and beat well. Put 1/2 of the dough into each frying pan; bake for 10 minutes. Serve immediately with lemon juice and powdered sugar, or sliced cooked apples.
Betty Grunzke
We have tried these with various toppings and the lemon is always the big hit. Though my grandma forgot to mention the puddle of butter your lemon and sugar should be swimming in for best results.
It should also be noted that this batter is not fussy - you can double the recipe or use one batch in one pan or change your pan sizes any way you choose. I often make a triple batch and pour it all into a 16 inch cast iron pan. If you alter the pan size or batch size, simply follow the procedure as written and remove the final pancake from the oven when its sides and parts of the top are browning nicely.
Enjoy!
Pannekuken
3 eggs
1/2 cup milk
Dash of salt
1/2 cup flour
1 tsp. sugar
Lemon juice
Powdered sugar
Sliced apples cooked with sugar
Heat oven to 450. Put 2 (10-inch) frying pans with a bit of butter in the oven to get hot. Combine ingredients and beat well. Put 1/2 of the dough into each frying pan; bake for 10 minutes. Serve immediately with lemon juice and powdered sugar, or sliced cooked apples.
Betty Grunzke
We have tried these with various toppings and the lemon is always the big hit. Though my grandma forgot to mention the puddle of butter your lemon and sugar should be swimming in for best results.
It should also be noted that this batter is not fussy - you can double the recipe or use one batch in one pan or change your pan sizes any way you choose. I often make a triple batch and pour it all into a 16 inch cast iron pan. If you alter the pan size or batch size, simply follow the procedure as written and remove the final pancake from the oven when its sides and parts of the top are browning nicely.
Enjoy!
This is such a great, easy and standard recipe. I say standard as a good thing! It means this can be a good base recipe for all sorts of different toppings or batter additions. Thanks for sharing :)
ReplyDeleteI totally agree! It's a great base...throw anything in there before or after baking. I do love a recipe that's super easy and can be played around with...this is one of the best.
DeleteWow! Thanks for linking this in, Hannah!
ReplyDeleteI could eat this right now. I have seven cast iron pans. I could make a lot of these.
ReplyDelete