German Pancakes to Dutch and Sourdough

 by Mary Senft

1 cup all purpose flour
1/2 tsp. salt
1/2 tsp. dbl acting baking soda
2/3 cup of milk or half and half
3 or 4 eggs
1/2 tsp. Vanilla extract

Sift dry ingredients into bowl, beat eggs and mix with milk. Make well in flour and pour liquid in. Stir with wooden spoon, avoid lumps.
Beat all together until a smooth batter is formed. Heat in big skillet 1 T Crisco and 1 T butter. Pour in enough batter to cover pan.
Heat over medium heat till light brown underneath. Lift and turn with spatula. Turn and bake till under part is golden brown.

Cover with jam or jelly, roll up and keep warm in oven, until all the pancakes are done.
Sprinkle with sugar and serve.

Dutch Pancakes differ: — I sometimes manipulate out the cottage cheese

Separate 4 eggs. Beat yolks, add 1 cup sour cream (and 1 cup cottage) cheese and beat. Add 3/4 c. flour and 1/2 + tsp. baking soda and beat. Fold in stiffly beaten egg whites. Cook as above, turning when bubbles form.

Sourdough version

The night before take 1/2 cup sourdough starter, add the flour and warmed milk, mix to blend and leave at room temp. overnight. The next morning, add 2 eggs (1 Tbs. sugar – no vanilla), salt and soda. Mix well but do not beat. Cook over medium heat. Enough for one very hungry person!
If you want use 3/4 buckwheat and 1/4 + cup white flour. Good waffles!

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