New Year's Pancakes
This is my Great Grandma Raske’s recipe. She and Grandpa Raske were raised near the North Sea on the northwestern coast of Germany—which used to be known as Ostfriesland. It was a tradition to serve these pancakes on New Year’s Eve. To this day, descendants of theirs, including Uncle Scott, make them on New Year’s Eve. You’ve all had them but you may not remember them. For Aunt Christine’s 100th birthday (December, 2013), we pretended it was New Year’s Eve and had these pancakes; Aunt Christine made all the batter for more than 100 people attending the party. Please note that these are not meant to be light and fluffy.
Makes 12 three-inch pancakes
Ingredients
-- 3/4 lb bacon (day of)
-- 2 eggs, beaten (day of)
-- 1 cup dark Karo syrup
-- 1/2 cup dark Karo syrup (day of)
-- 3/4 cup water (day of)
-- 3 cups graham flour (Bob's Red Mill makes it)
-- 1 cup water
-- 8 tbsp crushed anise seed
-- 1 1/2 tsp baking soda (day of)
-- German sausage (like Thuringer) or regular beef sausage or summer sausage (day of)
-- 1/2 tsp salt
Instructions
Mix all dry ingredients in a large bowl. Then combine water and syrup and add to dry ingredients. Store the pancake batter in the refrigerator at least 4 hours (longer is better) to allow the flavors to blend. On the day of serving, add the "(day of)" ingredients, except the bacon and sausage, to the chilled batter. Lightly fry the bacon and cut into small pieces. Slice and lightly fry the sausage. Heat a lightly greased fry pan or griddle over medium heat. Place small pieces of bacon on the pan for each individual pancake; cover with a spoon of batter and then place sausage on top of each pancake. Make the pancakes no more than about 3–4 inches across. Fry slowly; keep warm in oven and serve with butter and syrup. It used to be tradition at Grandma Raske’s house to use all leftover cakes for rolling up and eating cold.
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