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.

Marshall Field’s German Coffee Cake

All thanks and credit Lost Recipes Found at https://lostrecipesfound.com/german-chocolate-cake-marshall-fields/#more-455, where the site notes: “If there is a body of recipes Chicagoan’s miss most, it’s those from Marshall Field’s. So many people have written in search of this or that beloved dish. I’ve tracked down several of the recipes and done the math and tweaking to convert them from high-volume quantities to home-cook versions. This cake is a beautiful testament to just how good Marshall Field’s kitchen recipes were.”
Ingredients:
4 oz. Bakers German Sweet Chocolate
1/2 c. boiling water
2 1/2 c. sifted cake flour
1 t. baking soda
1/2 t. salt
1 c. butter or margarine
2 c. sugar
4 egg yolks, unbeaten
1 t. vanilla
1 c. buttermilk
4 egg whites, stiffly beaten
Topping/Filling:
2 c. butter
1 3/4 c. sugar
4 1/2 T. flour
8 egg yolks
2 c. evaporated milk
3 c. toasted pecans, chopped
4 c. flaked coconut

Instructions:
Melt chocolate in microwave at 50% power. Mix with boiling water. Cool.

Sift cake flour, soda and salt together. Cream margarine, sugar and vanilla until light and fluffy–about 3 min. at medium speed. Add egg yolks a little at a time, beating after each. Add melted chocolate. Blend. Add sifted dry ingredients alternately with buttermilk, starting with dry ingredients and blending after each addition. Mix 1 min. with medium speed mixer.

Beat egg whites until stiff, fold into batter. Pour into 4, greased 9″ cake pans. Bake 350 degrees for 24 to 35 min., or until done.

Frosting/filling: Melt butter. Add sugar and flour, whisking constantly until boiling. Add 1/4 of the evaporated milk to the egg yolks. Set aside. Add the rest of the milk to the butter mixture. Whisking constantly, heat to boiling. Add egg yolks/evaporated milk mixture, still whisking. Boil again. Press through sieve to remove any bits of cooked egg. Stir in pecans and coconut. Cool. Spread on and in-between layers of cake.