I received a request for the recipe for the German pancakes I talked about from another post.
Here’s the goodness (with ideas for making it gluten-free).
A recipe from S’s Gran
(this is nothing like pancakes; it’s more of a cross between a fruit pie and a custard pie. We eat it for special breakfasts but it could easily be a dessert).
½ cup flour
1 tbsp sugar
½ tsp baking powder
1/8 tsp salt
1 cup milk
2 tbsp melted butter
2 tbsp vanilla
mix the ingredients above and let sit for 30 minutes. In the meantime, sauté up
3 tbsp butter
½ cup sugar
apples or pears – cut into slices
mix the custard mix (top list) together with the apple/pear mixture (bottom list) and bake 15 minutes in a 425 degree (F) oven. Then reduce the heat to 325 degrees and cook 10 more minutes.
In my family, we never do anything quite like the recipe. We substitute soy milk for the regular, vegan butter for the real butter, and Pamela’s baking and pancake mix for the flour (I can’t eat wheat and Pamela’s mix is a great baking substitute that looks like wheat but doesn’t have any of the bad-for-the-tummy wheat in it).
We’ve cooked this with both peeled and unpeeled fruit. When you peel the fruit, it will cook down more and the “pancake” seems a bit more fluffy (we think it’s because the custard/bread-y mix can stick to the fruit more easily). On the other hand, if you leave the peel on, you have more of the good vitamins and it tastes more like baked apples to me (ymm). You may get a somewhat thinner “pancake” this way though.
We do the sautéing in an iron skillet and then just put the skillet into the oven to cook. That way there are fewer dishes to clean. Yeah!
Hope others will enjoy!
p.s. Queen of all things molecular: If you want to email me at does liz knit at hotmail dot com I can help you with the mouse pigs.
p.p.s. Kitty Issac had a checkup this morning and so far so good... he seems to be maintaining his red blood cells and doing ok.