Oma's Pancakes

Even though I live in the Great White North, I have dear friends who make the treck to visit me. Paul came in January and we spent most of our time indoors, since it was the coldest weekend of the winter (and when the two of us get together with a bottle of wine, the talking does not stop).

While he was here, Paul told me stories about his family history and what it was like to grow up with a grandmother - Oma - from Germany. She taught him many traditional recipes, which he has started to share with me. While he was here, we made Oma's pancakes using what I could throw together from my Maine pantry, including King Arthur flour and Maine organic milk. This recipe makes a basic, thin batter that can be enhanced with both sweet and savory fillings or toppings. Paul and I opted for Maine blueberries, but I have since made them with cheese and potato. Next stop, spaetzle! Prost!

Oma's Pancakes:

This is a very forgiving recipe, so play with the amounts as you like. I even substituted rice flour for wheat flour once and they were still wonderful. If you are using wheat flour, don't over mix or they will become gluey.

2 c. flour
2 c. milk
These should be equal quantities, so you can make whatever amount you like.
1 egg (or more if you want to thin the batter)
Stir gently and cook in butter or vegetable oil.

To this mixture, Paul suggests you can add:

Shredded apple and cinnamon
Blueberries or strawberries
Shredded pear and nutmeg
Shredded or very thinly sliced potato with cheese and/or bacon (you may want to parboil the potato if you are using thin slices)

Or, these can be served plain as a side for a main dish - creamed chicken, perhaps?