One tradition that my husband and I have started is always cooking something special for Sunday breakfasts. One of his most requested items is Pfannkuchen, being that he is German, but people may know this classic treat as Swedish pancakes or crepes. They are enjoyed in many different cultures but no matter what you call them they are especially delicious.
I grew up with a fond memory for Pfannkuchen, however in my house we called them Swedish pancakes. My dad was always in charge of making them, as he had learned the recipe from his Swedish mother. My sisters and I loved eating them with fresh lemon juice and powdered sugar. Tart and sweet is exactly how I remember these pancakes. (more…)
Every Friday and Saturday our Farm Market hosts demonstrations from 12:30 to 1 pm. Recently Meghan shared a family recipe for pumpkin pancakes. It was so delicious quite a few of us staff members have been making it regularly. I’m planning on making it for Thanksgiving morning and thought others might like to do the same. Let us know if you try it.
Makes 12 pancakes
1 1/2 cups milk
1 cup pumpkin or squash puree
2 Tblsp melted butter
2 Tblsp apple cider vinegar
1 cup all-purpose flour
1 cup einka flour
3 Tblsp brown sugar or honey
2 tsp baking powder
1 tsp baking soda
1 tsp all spice
1 tsp cinnamon
1/2 tsp ground ginger or 2 tsp fresh minced ginger
1/2 tsp salt
In a bowl mix : milk, pumpkin, egg, apple cider vinegar and butter. Combine flour, brown sugar, baking powder, soda, spices and salt. Stir into pumpkin mixture.
Heat lightly buttered griddle over medium high heat. Spoon heaping tablespoon full onto pan. Cook on both sides till brown. Serve hot with butter and syrup.
Recipe adapted from allrecipes.com