Preparation / Directions:
Beat eggs salt and nutmeg until blended in mixing bowl with whisk or rotary
beater. Add flour in three additions, and beat after each addition until
mixture is just smooth (do not overbeat). Add milk in two additions,
beating slightly after each. Lightly beat in butter. Pour into a
well-buttered 10" to 12" skillet.
Bake in a very hot oven (F 450) 8 minutes. Reduce heat to moderate (F 375)
and bake 8 minutes more, or until cake puffs up sides of Pan.
Serve with the Lemon butter sauce:
a squeeze of fresh lemon juice, a sprinkling of Confectioners' sugar and a
drizzling of warm melted butte
Serve one pancake apiece with coffee for supper, or cut in two and serve to
two for dessert
Hot Chocolate-Rum Sauce
Partially melt l package (6 Ounces) semisweet chocolate pieces over hot
water in top part of double boiler. Stir until smooth. Gradually add 2/3
cup dairy sour cream, stirring until smooth. Add rum to taste (up to 1/3
cup) and heat.
Plumped Raisins
Heat golden or dark raisins in sweet wine, brandy or water. Allow to stand
10 minutes, then drain well.
I hope you like these. Carolyn Tabler
Notes:The cooks of Bavaria developed a regional pancake specialty that is
hearty, large
tasty, a grand eggy, puffed, golden-crusted pancake. It requires a big 10"
to 12"
heavy iron or copper skillet) or you can use a large shallow iron or
ceramic casserole
if it is fairly straight-sided
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