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.

Crusty Rolls, Milwaukee Style #3

These rolls come from the 1955 Woman’s Home Companion Cook Book and turn out great! The recipe calls for “enriched flour” and shortening, but I slightly revised the recipe, using high protein bread flour, Dakota Bread Flour and lard instead of shortening. I added the salt last so that it did not prohibit the yeast, and slightly shortened the rise time. Oh, and I made only 8-10 rolls instead of a dozen or more.

That seems to be the difference, and the key to producing rolls that look like they come from a bakery. Please note below, this can be altered to make crusty rye rolls, too!

1955 Woman’s Home Companion Crusty Rolls, slightly revised
1 c. water, boiling
2 tbsp. lard
1 tbsp. sugar
Continue reading

New England Poached Salmon with Dill, Caper & Egg Sauce

IMG_1124A little wild salmon for post Valentine’s Day brunch. The lightest and, perhaps healthiest, way to gently coax the flavor from the fish.

This dish, is a slight variation (~we just add dill and capers and punch up the flavor of the sauce) of the Salmon with Egg Sauce that was a favorite of President John Adams and First Lady Abigail Adams, the first family to entertain in the White House.  Poppy Cannon and Patricia Brooks’ 1968 The President’s Cookbook, reveals, Mrs. Adams thought the dish “so memorable she decided the ‘American’ quality of it made it perfect as an Independence Day dinner.” It was served with Green Turtle Soup and Apple Pan Dowdy for dessert.”

So, here is Abigail Adam’s original recipe, with a boost of flavor in italics.

New England Poached Salmon with Dill, Caper & Egg Sauce
4-6 lb. center-cut piece salmon
Continue reading

Karl Ratzch’s German Apple Pancake

Screen Shot 2015-02-13 at 10.55.11 AM

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
Continue reading