Pennsylvania Dutch Pancakes and Fritters

PENNSYLVANIA DUTCH


Food is abundant and appetites are hearty in the Pennsylvania Dutch country. The traditional dishes are relatively simple and unlike most regional cookery the ingredients are readily available. Best of all, no matter who makes them the results are “wonderful good.”

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Pancakes and Fritters

APPLE RING FRITTERS

  • 1 cup sifted flour
  • 1½ teaspoons baking powder
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • ¾ cup milk
  • 1 egg
  • 4 large apples

Sift dry ingredients. Add milk and egg. Beat well. Peel and core apples and slice in rings about ¼ inch thick. Dip rings in batter and drop into skillet containing ½ inch of hot melted shortening. Fry until golden brown on both sides. Drain on paper towel. Mix sugar and cinnamon together and sprinkle over fritters. Makes 16 to 20.

SOUR CHERRY FRITTERS

  • 1 cup flour, sifted
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 2 tblsp. sugar
  • 2 eggs, separated
  • 3 tblsp. water
  • 1 cup pitted sour cherries

Sift together the flour, baking powder, salt and sugar. Combine the beaten egg yolks with water and mix until smooth. Fold in the stiffly-beaten egg whites and add the cherries. Drop by spoonfuls into hot fat (360-f) and cook 2 to 5 minutes or until browned. Drain on absorbent paper and serve with powdered sugar or fruit sauce. Other fruits or berries may be used.

CORN MEAL GRIDDLE CAKES

  • 2 cups corn meal
  • ½ cup flour
  • 1 tsp. baking powder
  • 1 tsp. soda
  • 2 eggs
  • 2 cups buttermilk
  • 2 tblsp. butter
  • 1½ tsp. salt

Sift flour, corn meal, baking powder, soda and salt. Sift again. Beat eggs well, add the buttermilk and combine with the dry ingredients. Beat until smooth and add melted butter. Bake on hot griddle. The “dutch” housewife rubbed the griddle with the flat part of a raw turnip cut in half, to prevent sticking. Some used a little cloth bag filled with salt. Serve with brown sugar or syrup.


CORN FRITTERS

  • 2 eggs, separated
  • 2 tblsp. flour
  • 1 tblsp. sugar
  • 2 cups grated fresh corn

Beat the egg yolks and add the flour, 1 teaspoon salt and a little pepper. Add the corn and fold in the stiffly beaten egg whites. Drop small spoonfuls on greased griddle or frying pan. Do not cook too fast.

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OLD-FASHIONED FLANNEL CAKES

  • 2 cups flour
  • 1 tblsp. baking powder
  • 1 tsp. salt
  • 2 cups milk
  • 2 eggs, separated
  • 2 tblsp. melted butter

Sift together in a bowl the flour, salt and baking powder. Beat the egg yolks and add the milk. Pour milk mixture slowly into the dry ingredients and beat to a smooth batter. Add the melted butter then fold in the stiffly beaten egg whites. Bake on hot griddle. Makes about 12 cakes.

FRIED CORN MEAL MUSH

  • 1 cup corn meal
  • 2 qts. boiling water
  • 1 tsp. salt

Moisten corn meal with a little cold water and stir into the salted boiling water. Cook over slow fire, stirring often, for 45 minutes. (Most of the corn meal sold today has been processed to cook much faster, so follow the directions.) Pour the hot corn meal into a greased loaf pan or glass baking dish. Let stand, uncovered, until cold and firm. Cut into slices, dip in flour and fry in hot fat until browned. Serve with syrup. Wonderful with sausage.

PEACH FRITTERS

  • ½ cup sugar
  • 2 eggs, well beaten
  • ⅓ cup butter
  • 2 cups flour
  • 3 tsp. baking powder
  • ½ tsp. salt
  • 1 cup milk
  • ½ tsp. lemon juice
  • ½ tsp. vanilla
  • 1½ cups chopped peaches, fresh or canned
  • whipped cream

Cream the butter and sugar, add the eggs and beat thoroughly. Sift dry ingredients together and add the milk slowly. Fold in peaches, lemon juice and vanilla. Drop by teaspoonfuls into hot fat. Fry golden brown. Serve with whipped cream or sprinkle with powdered sugar.

GERMAN EGG PANCAKES

  • 5 eggs, separated
  • ½ cup milk
  • 1 cup flour, sifted

Put the yolks of 5 eggs in a bowl and beat until very light. Add the milk and flour gradually and mix into a smooth batter which is not too thick. Fold in the stiffly beaten egg whites. Drop large spoonfuls on a hot greased griddle. Serve hot sprinkled with sugar or spread with currant or other tart jelly or jam.

POTATO PANCAKES

  • 2 eggs, separated
  • 1 cup mashed potatoes
  • ½ cup flour
  • 1 cup milk
  • 2 tsp. baking powder

Add egg yolks to the mashed potatoes and mix well. Add the flour and baking powder alternately with the milk until smooth. Fold in the stiffly beaten egg whites and drop spoonfuls on hot greased griddle or skillet. Finely chopped onion is sometimes sprinkled on the batter on griddle before turning. Serve hot with meat.


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