German Pancakes

In our home, growing up, Pfannkuchen, were a lunch treat made by my Oma (we called her Omi) ... and the tradition continues, the only difference being that we clarify them as being the European version by calling them German pancakes. My grandchildren have simply dubbed them  sugar-roll-up pancakes. This recipe is slightly larger than the one in our original cookbook.

Ingredients:

• 4 eggs
• 3 cups milk, divided
• 1 teaspoon salt
• 2 cups flour

Method:

1. Using a whisk or hand mixer, beat eggs well with just 1 cup of the milk. 
2. Add flour and salt. Beat until smooth before adding the rest of the milk. Let rest for a few minutes.
3. Heat medium sized non-stick skillet to just below medium heat. Brush with a dab of butter.
4. Lift hot skillet with left hand, slightly tilting it toward you. Pour about 1/4 cup of batter into the top half, allowing the batter to spread while rotating the skillet. ( A slight rotation of the wrist) 
5. Set the skillet back on the heat, cooking until the pancake is set. (wet look has disappeared) 
6. Using a small thin lifter or spatula, gently flip to cook second side, which will go quick.
7. Repeat, using a dab of butter as needed, stacking pancakes on a dinner plate. Yields approximately 18

Tips and Variations:

Batter should be smooth, thin enough to coat the pan easily when tilted. If it does not run easily, add more milk. If there are a few tiny lumps, don't be concerned. 

The traditional way to have these is to sprinkle the open pancake with sugar, fold in half and roll up from the short end - making it easy for younger children to eat by hand.

However, the options are limitless, including cottage cheese with canned peaches, nutella and sliced bananas or strawberries and whipped cream. 

I use the same recipe (half size) for savory fillings, using a smaller skillet.

Portzelky with Dried Cranberries Happy New Year

Happy New Year Friends! 

The calendar page is opened to a fresh new start. Hello 2016! Whether you have stopped by for the first time or are a long time friend of ours here at MGCC we want to thank you for visiting our blog. Many of you have supported our projects this past year by purchasing our cookbooks. We are grateful for our sponsors (visit them on our sidebar) who play a vital part through their generous giving. We look forward to what God has in store for us as we journey together in 2016.

We want to start out the first weekend of this new year with food for thought followed by a traditional recipe for New Years Cookies, better known in our Mennonite circles as Portzelky.

Each year when we gather around the Christmas table my husband Scot has something to encourage and challenge us with for the coming year. In light of giving, he found a list of 5 gifts that don't cost, but may require personal sacrifice. From youngest to oldest this list spurred on some good suggestions of how we can be generous givers of these free gifts. Join us as we seek to make a difference.

Food for Thought

1. Giving others the Benefit of the doubt. Not everyone deserves the benefit of the doubt, but in love we can extend grace. (1Cor. 13:7)
2. A Second Chance. Hurt is real. Consider forgiveness towards those who have hurt you. Freedom comes when we forgive. (Matt. 18:21-22)
3. Encouragement. Seize the opportunity to reach out to others with words of affirmation, and acts of kindness. 1 Thess. 5:14 includes a challenge. "...encourage the fainthearted, help the weak, be patient with them all. 
4. Give a listening ear. "Let every person be quick to hear, slow to speak...." Those wise words come from James 1:19. Heeding them can provide an incredible gift.
5. Time. 1Peter 4:10-11 encourages us to use our God given gifts, ultimately that God may be glorified. Everything we do requires time. Whether serving your family a meal, helping with homework, cleaning, repairs, caring for the sick or the elderly. Make these a positive investment of your time. They may be life changing times for others and for you. 

May we all be encouraged in this new year to look beyond ourselves, extend grace, forgive, encourage,

listen and be generous and cheerful givers. 

New Years Cookies

I'll be making a few batches of Portzelky over the weekend to serve and deliver...fresh and warm.
Typically these have raisins in them but for a change I've used dried cranberries. Before adding the cranberries I divided the dough into two bowls, added the cranberries to one and left the other plain....some like these little fritters better without the fruit. 

(yields approximately 3 dozen)

• 3/4 cup milk
• 3/4 cup water
• 3 tablespoons butter, melted
• 2 eggs, plus 1 egg white, beaten together well
• 1/4 cup sugar
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1 tablespoon instant yeast (sometimes called quick rise)
• 3 1/2 cups flour
• 1/2 cup dried cranberries, or raisins (optional)
• additional granulated and/or powdered sugar for dusting

1. Place milk, water and butter in a microwave bowl and heat until very warm.
2. Beat eggs and egg white together until frothy.
3. Stirring continually pour very warm milk mixture over eggs until combined.
4. In a large bowl, stir together sugar, salt, baking powder, yeast and 2 1/2 cups flour.
5. Stir with a wooden spoon. Adding remaining 1 cup of flour. The dough will be a bit sticky, or 'shaggy'. 
6. Stir in fruit if using.
7. Set aside and cover with a lint free towel to rise for 45 minutes or until double in bulk.
8. Heat oil in deep fryer or on stove top to 375º. Always stay near hot oil on stove!
9. Drop teaspoons of risen dough into hot oil. As the portselky cook they will usually flip over when cooked through on one side. You may have to turn them with a spoon. 
10. Remove with deep fryer basket or slotted spoon onto a paper towel lined baking sheet. 
11. If wanting to dust with sugar put choice of sugar in a large bowl and add portzelky and shake to coat. Or, place bowls of sugar on table for everyone to dust their own.