Jack Pandl’s German Pancake

Jack Pandl’s is a family run German restaurant that has been a fixture in Whitefish Bay since it was opened in 1915 by Anna and John Pandl. It was passed on to their sons, George and Jack, and now to Jack’s son, John.  George’s sons, Jim and Jerry, owned three restaurants, including Eagan’s on Water, which has also closed and the Waterfront Deli, also on Water St. in Milwaukee.

This is the gigantic pancake Jack Pandl’s is famous for, served with the preferred garnish of sprinkled powdered sugar and the juice of a wedge or two of lemon. If you must, pure maple syrup is allowed. Jack Pandl’s Whitefish Bay Inn is located at 1319 E. Henry Clay, Whitefish Bay, Wis.; the phone number is (414) 964-3800.

Jack Pandl’s German Pancake

Ingredients:

1/2 c. flour

1/2 c. milk

Pinch of salt

4 eggs

1 T. butter

1 T. vegetable shortening

Lemon wedges

Confectioners’ sugar (sifted if lumpy)

Preheat oven to 425 F. Mix flour, milk and salt together until smooth. Add eggs and beat until smooth. Melt butter and shortening together in a 9-10″ slope-sided (frying) pan with an oven-proof handle. Pour batter in pan and cook over medium heat until the bottom of the pancake is brown, but some uncooked batter remains on top — about 3 min.

Flip the pancake over while the top is still uncooked, being careful of the splatter from hot uncooked batter. Immediately, make a crisscross “X” cut all the way through the pancake, edge to edge. Put the pan in the preheated oven, 6-10 min., until edges brown. It will rise 3-5″ above the pan, and the crisscross cut will close.

When done, remove pancake from the pan, sprinkle with confectioners’ sugar, and serve with extra sugar and lemon wedges on the side.

Mom’s Breakfast Casserole

Great for brunch or entertaining up north at the cabin.

Mom’s Breakfast Casserole
6 slices white bread
½ lb. bacon, fried and diced
6 eggs
Milk to beat eggs
8 oz. cheddar cheese
½ green pepper, chopped
sliced mushrooms
onions, chopped (optional)

Butter a 9″x13″ pan.  Butter one side of each slice of bread and put into pan, butter side down. Layer bacon, green pepper, cheese and onion. Beat eggs and enough milk to make 2 cups. Pour over ingredients layered in pan and refrigerate overnight. Bake at 300° for 40-45 min.

Mary Hilgert’s Baked Eggs

A brunch recipe from mom’s dear friend. They had a lot of laughs together raising kids in the’70s. Mary is sure missed.

Mary Hilgert’s Baked Eggs
2 dozen eggs
½ c. milk
1 level tsp. salt
1 can Cream of Mushroom Soup
1 can mushrooms, drained, chopped large
½ c. green pepper chopped
½ c. onion, chopped
3/4 c. Velveeta Cheese, cubed

Beat eggs, milk and salt until blended (do not over beat). Pour into large skillet, scramble, but not firm, eggs should still be wet. Add the rest of the ingredients, mix and pour in to a 13½” x 9″ or a 14″ x 10″ pan. Refrigerate overnight of at least 8 hours.

One hour before baking, remove from refrigerator and let stand until it reaches room temperature. Bake at 250° F. for one hour.

Add additional time if eggs are too soft in the middle, watch carefully.

Karl Ratzch’s German Apple Pancake

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An amazing, showy puffed-up confection. This recipe was clipped from a Milwaukee newspaper more than 40 years ago, but the name of the paper, or the date was not kept.

Karl Ratzch’s German Apple Pancake
1 c. milk
2 tbsp. melted butter
4 tbsp. flour
4 eggs, beaten
1 apple, sliced
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