my oma and opa came to the US in the early 1900's. omeleton ( german pancakes as we knew them ) became a favorite. eggs, milk, flour, salt, and vinegar. made like a crepe, spread with current jelly or sugar,rolled then eaten.
my oma and opa came to the US in the early 1900's. omeleton ( german pancakes as we knew them ) became a favorite. eggs, milk, flour, salt, and vinegar. made like a crepe, spread with current jelly or sugar,rolled then eaten.
Yah, the Austrians call them Palatschinken, and serve them filled with jam and dusted with powdered sugar- I have happy memories of them from visiting my grandmother in Salzburg as a child. Those and a delicious, huge (in memory at least) puffy egg-rich dessert called a Nockerl, the famous traditional Salzburger confection.
Was lucky enough to find a gal of Austrian descent who would often make Palatschinken for me while we were together. I can still taste them; brings a smile to my face.
Isn't it funny how our senses connect to different types of remembrance- vision to picture memory of course but also to the intellectual, thinking memory while taste / smell is so connected to the emotional aspects of it.
When I was young I spent summers in the mountains, and to this day when I sniff one of those balsam-filled pillows I feel like a kid again. Can't taste a pecan coffee cake without flashing on my other grandparents, who always seemed to have one of those on the breakfast table. Same with school smells: Elmer's glue with kindergarten, eraser dust and sharpened pencils with grade school, they take me right back, not to what I was thinking but to how I felt.
yesterday on Food network one of the chef's said " first we taste with our eyes and our nose " How true.
I love all the different cuisines. They make life so much more fun! One of my fav things is making Thai food. I am interested in ALL, though, and would love to give the German style pancakes a try. They sound wonderful!
anyone have a recipe for these? maybe a picture to go with it?
Waiter, Burn my steak, I wanna feel at home.
Also known as oven baked pancakes or puffed pancakes. Search cooks.com for the recipes. Served with fruits, syrup and sieved icing sugar over top.
Very thin delicate Austrian pancakes, they're really more like an eggy crêpe than what we know as a pancake...
1 cup milk
150 grams flour = about 5/8 cup (5.23 oz by weight)
2 eggs
Fry in butter, turning once.
Roll with jam or honey.
Dust with confectioner's sugar if desired.
(For the full effect, use European jam or homemade- my Gram always used strawberry, and to me the commercial American ones mostly don't seem to have quite the same flavor.)
These are fun to make. I had this tucked away in an old recipe file.
German Pancakes
4 eggs
1 tablespoon sugar
1/2 teaspoon salt
2/3 cup sifted flour
2/3 cup milk
2 tablespoons butter (soft)
Heat oven to 400F. Butter well two 9 inch cake pans. In a blender or food processor blend eggs until light yellow. Add remaining ingredients to blender and process until smooth.
Pour into a prepared pans and bake for 20 minutes then reduce heat to 350F and bake 10 more minutes. Slide onto hot plates and serve dusted generously with powdered sugar and topped with melted butter. Syrup, jelly, honey or jam are good, too.
These are German pancakes made with cottage cheese.
1 1/2 cups milk
1 egg
3/4 cup cream-style cottage cheese
1 1/2 cups bisquick or homemade biscuit mix
2 tablespoons melted butter
1 teaspoon grated orange peel
Place milk, egg and cottage cheese in blender switch on an off 3-4 times or use a whisk and mix by hand. Combine with pancake mix and stir 30 seconds. Stir in butter and orange peel.
Bake on lightly greased griddle, 1/4 cup batter for each pancake. Flip once. Makes 12. Serve with orange syrup or marmalade.
This reminds me of a type of rolled crepe that my sister's husband, who was Norwegian, liked to eat. He told me that the way to do it was with something almost like a flour tortilla, spread with butter and sprinkled with sugar, then rolled up. I've never heard of it before, but I know the "bread" part of it was very, very delicate and you could barely spread the butter on it without tearing it.
Posting Permissions
Reply With Quote