German pancakes found on website

Back in early March, Patsy Barnard requested a recipe for crepe-style German pancakes. I recently came across this one on the German-American culture website germangirlinamerica.com.

German Pancake Eierkuchen Goldgelb

1 ¾ cups all-purpose flour 4 eggs 2 cups milk 1 tablespoon granulated sugar Vegetable oil or butter, for

frying Desired toppings such as Nutella, jam, applesauce, confectioners’ sugar

In a blender, combine the flour, eggs, milk and sugar. Blend until fully combined. Let stand 5 minutes.

Heat a tablespoon or so of the oil or butter in skillet the same size as your desired pancakes. Pour about ½ cup of batter into the skillet and swirl it to completely coat the bottom of the pan, adding more batter as necessary, but making sure the batter isn’t thicker than ¼ inch.

Cook until bubbles form on the surface and the bottom is golden brown. Flip and cook second side until golden brown. (The first pancake may stick or cook unevenly. If so, discard it.) Repeat with remaining batter, adding oil or butter to the skillet as needed.

Serve pancakes with desired toppings.

Makes 6 to 8 servings.

Mary Loftus shares this recipe for Wacky Cake.

“This ‘Wacky Cake’ recipe is old — from the 1950s. The key is making three ‘holes’ and putting in the vinegar, vanilla and margarine.”

Wacky Cake

3 cups flour 2 cups sugar 6 tablespoons cocoa 2 teaspoons baking soda

½ teaspoon salt 2 tablespoons vinegar 2 tablespoons vanilla extract 10 tablespoons margarine 2 cups cold water Heat oven to 350 degrees. In a large bowl, mix together the flour, sugar, cocoa, baking soda and salt. Make three holes in the mixture. Put the vinegar in one hole, the vanilla in another hole and the margarine in the third hole. Pour in the cold water and mix well. Pour into 2 (8- or 9-inch) cake pans. Bake 30 minutes or until a tester inserted near the center comes out clean.

REQUEST

Tomato basil soup like that made by Cafe 1217 in Hot Springs for Ann West.