GERMAN OVEN PANCAKES WITH FRUIT SAUCE 3 eggs 1/2 cup flour 1/2 teaspoon salt 1/2 cup milk 2 tablespoons vegetable oil 1/2 tsp. vanilla (optional) 4 strips bacon
Heat oven to 450°F. Beat eggs thoroughly. Gradually add flour and salt, beating well. Stir in milk until batter is smooth. Stir in oil and vanilla (optional). Pour into a buttered 10-inch skillet or 9x9x2-inch baking dish. Arrange bacon on top. Bake in preheated oven for 20 minutes; reduce oven temperature to 350°F and bake 10 minutes longer. Serve immediately with syrup or Prune-Raisin Sauce. 3 to 4 servings Prune-Raisin Fruit Sauce: 2 cups water 10-15 pitted prunes 1/3 cup raisins 1/2 to 1 tsp. cornstarch 1 tsp. cinnamon 1/2 tsp. freshly grated nutmeg 1 tbsp. sugar pinch of salt In a saucepan, bring water to a boil. Add prunes and raisins. Reduce heat to a simmer and continue to cook for about 25 minutes. Thick with 1/2 tsp. cornstarch mixed with a few drops of water until smooth. Add spices, sugar and salt. If too thick, thin with a little rum or water, if desired. If too thin, cook a bit longer. Serve over pancakes. May be stored in refrigerator for 1-2 weeks; pour boiling syrup into hot jar and refrigerate when cool. Makes about 2 1/2 cups. Enjoy. Marilyn _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
