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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Datch, Swiss hotcakes Recipe

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This recipe for Datch, Swiss hotcakes is from The Mckinney Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c milk
2 c flour
2 TBL sugar
1 tsp salt
8 jumbo or 11 large eggs
tad lemon juice or vanilla, optional
Directions:
Directions:
Use butter to cook your hotcake in a frypan.
Spread and circle the mixture in a thin layer.
Cook until it has set then flip. It should be golden brown. When the edges rise, you know the batter is perfect. Add syrup, berries, cheese, especially sharp cheddar.
Number Of Servings:
Number Of Servings:
4-12, 1 hungry teen boy or maybe two.
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Debbie and I like to add sharp cheddar cheese before you flip the pancake. We learned this from our Grandma.
Top with our maple syrup or lemon and sugar or strawberries and cream.
This can also turn into a crepe and add a filling.
Grandkids, please all of you learn to make datch in the oven or on the stove.
I remember all the cousins at Grandma Merz's and her standing over the stove making a huge batch for all of us to eat.
It is a family tradition that must not be lost.

 

 

 

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