German Pancake and Pannekoeken Mix (Large 2 lb.)
Make German pancakes, pannekoeken, toads in a hole, or mini pannekoeken.
UNDER CONSTRUCTION
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What does this syrup or sauce taste like? It's sweet-tart, sweet enough to work on pancakes, but tart enough to be a sweet and sour sauce.
- Can I use it on my pancakes? Certainly, we have many pancake syrups, and this is one of the best.
- Is it a dessert sauce or something to use in your cooking? Both. Keep some in the refrigerator. You'll be surprised how often you reach for it. See the suggestions below.
- There are lots of lemon flavors; what is this one like? It's like the lemon flavor in a lemon meringue pie. That nails it.
- Is it easy to make? It's easy. Put three cups of water, the mix, and a cube of butter in a big pan and cook away.
- How much does it make? After cooking, you'll have about three cups of syrup and sauce.
- How does it keep? It will never go bad but it does tend to get crystals. I never throw it away, but I like to use it in three weeks or so.
Dennis Weaver
Use this mix to make pannekoken, dutch babies, and toads.
Pannekoeken
When it comes out of the oven, pannekoeken looks like a bowl—a big round bowl about 12 inches in diameter and six to eight inches tall. It's a pancake in the Netherlands. Pannekeekoeken translates as "pancake," but it's more of a cousin to a crepe. But it's thicker than a crepe and more eggy, and the crepe won't stand up like pannekoeken.
It's very versatile. It makes a wonderful breakfast and a classy lunch or supper.
Most often, pannekoeken is served with syrup--like a pancake--but is triumphant with strawberries and whipped cream.
For lunch or dinner, it's made with vegetables, meat, or anything else and covered with a white sauce or gravy.
It's very economical. A two-pound makes nine 11- to 12-inch pannekoken.
German Pancake
A German pancake is cooked in a rectangular pan. Without a circular top and sloping sidewalls, it crashes, tumbles, and folds. At least in some regions, it is called a German Pancake, and in other regions, the names are interchangeable. It's fun and scrumptious. It can be cooked with berries, apple slices, peaches, and pineapple and usually dribbled with syrup.
The Toads
Toads in a Hole made sausages and eggs.
In Great Britain, loaded with meat, these are called "Toads in a Hole." The batter is the same but loaded with sausage, eggs, hot dogs, ham, and such. The principle is the same.
Hot dogs in a hole
For me, toads seem like breakfast food, though they also make easy lunches or dinners. The hot dog toads here are drizzled with maple syrup. But you can pour white sauce or gravy on top, and you have a full meal. You can make them in any size, from a 9 x 13-inch baking pan to a jumbo muffin pan. Just crank up the creativity. We tried apples, bacon, cheese, and scrambled eggs along our way.
Use the same ratio of ingredients, mix, eggs, and milk. You can scale it up for more servings.
Toads with sausage, scrambled eggs, hash browns
Use any smooth pan for toads in a hole. We're kind of stuck on three pans: a 9 x 13-inch glass pan you can see here, a similar 8 x 8-inch pan, and a jumbo muffin pan. But you don't have to stick with these. Just balance the amount of batter to the size of the pan. Leave plenty of room (at least 50%) for the batter to climb up the side walls.
The higher the batter climbs, the thinner the crust and the quicker it bakes. Eight to ten minutes is normal. Keep baking until the crust starts to brown.
The Mini Pannies
Mini Pannies work for breakfast, lunch, or even dessert. The first is lunch--steamed veggies with a white sauce.
