Delicious Pennsylvania Dutch Pancake recipes
Pancakes are another food that work for breakfast, or really any time of the day. Besides the classic flour breakfast pancake, potato or corn meal can be used to make delicious varieties of “cakes”. Try one of these Amish and PA Dutch pancake recipes and enjoy delicious pancakes straight from the griddle.
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PA DUTCH PANCAKES
- 3 well-beaten eggs
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/2 cup milk
Beat the eggs well and then add the flour and salt. Continue to beat eggs and flour; add the 1/2 cup of milk while beating. Pour into a well-buttered pan. Bake for 25 minutes. Serve with lemon juice and powdered sugar. (adapted from Pennsylvania Dutch Cook Book of Fine Old Recipes)
- 8 cups flour
- 2 tbsp. soda
- 1 cup sugar
- 2 tbsp. salt
Mix the above ingredients. To make pancakes, beat 2 eggs well, and add eggs and 2 cups milk proportionally per every 2 ¼ cups of pancake mix used. (adapted from R&E Sales, Monroe, Indiana)
Flannel cakes are light and fluffy, like the fabric.
- 2 cups flour
- 1 tblsp. baking powder
- 1 tsp. salt
- 2 cups milk
- 2 eggs, separated into yolks and whites
- 2 tblsp. melted butter
Sift together flour, baking powder, and salt in a bowl. Beat the egg yolks and add in the milk. Pour this milk mixture slowly into the dry ingredients and then beat until you get a smooth batter. Add the melted butter and then fold in the stiffly beaten egg whites. Bake on a hot griddle and serve.
- 5 eggs, separated into yolks and whites
- ½ cup milk
- 1 cup flour, sifted
Put the yolks of 5 eggs in a bowl. Beat eggs until very light. Add the milk and flour gradually and then mix into a smooth batter (one that is not too thick_. Fold in the stiffly-beaten egg whites. Drop large spoonfuls of the pancake batter onto a hot, greased griddle. Serve hot, sprinkled with sugar, or spread pancakes with jam or jelly.
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Amish potato cake: sylvar/flickr
Unless otherwise noted, recipes adapted from Pennsylvania Dutch Cooking.
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